Set your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan or line it with parchment paper so the banana bread slips out easily later.

Grab a large mixing bowl and mash the ripe bananas with a fork until they’re smooth and creamy. Stir in the softened butter until well blended. Add the eggs, vanilla extract, and sugar, then mix until everything looks smooth and slightly fluffy.

In another bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the banana mixture, stirring gently. Stop as soon as everything is combined—overmixing can make the bread heavy instead of soft.

If you want extra flavor or texture, fold in some chopped walnuts or shredded coconut. This step is optional but adds a nice touch.

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the bread rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.