1. **Use ripe bananas**: The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with brown spots are ideal for banana bread.
2. **Don’t overmix**: Overmixing the batter can result in dense bread. Mix just until the dry ingredients are incorporated.
3. **Check for doneness**: Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it a few more minutes.
4. **Let it cool**: Allow the banana bread to cool completely before slicing to help it set and maintain its moist texture.
5. **Add-ins**: Feel free to mix in your favorite nuts or chocolate for an extra indulgent treat.
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Instructions
1. **Preheat the oven** to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. **Mash the bananas**: In a large bowl, mash the ripe bananas until smooth. You should have about 1 ½ cups of mashed banana.
3. **Mix the wet ingredients**: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
4. **Combine the dry ingredients**: In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. **Combine wet and dry ingredients**: Add the dry ingredients to the wet mixture in three parts, alternating with the milk (if using). Stir gently until just combined. If you’re adding nuts or chocolate, fold them in now.
6. **Bake**: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool and serve**: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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