Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or line it with parchment paper for easy removal after baking.

In a medium bowl, mash the ripe bananas using a fork or potato masher. Add the melted butter and honey, mixing until smooth. Stir in the eggs and vanilla extract. The combination of honey and ripe bananas creates a wonderfully sweet and moist batter.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using). This ensures that the dry ingredients are evenly distributed throughout the batter.

Slowly add the dry ingredients to the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined. Avoid over mixing; a lumpy batter will result in a tender loaf.

Pour in the milk, and mix gently until everything is well incorporated. The milk adds moisture to the batter and ensures that your banana bread is soft and fluffy.

Transfer the batter into the prepared loaf pan and spread it evenly with the back of a spoon.

Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top of the bread should be golden brown, and the bread will have a beautiful aroma.

Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy the heavenly scent as it cools!