1-First Step: Preheat and Prep Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment. This prevents sticking and eases slicing. For gluten-free, use extra oil.

2-Second Step: Mash the Bananas Peel 3 ripe bananas into a large bowl. Mash with a fork until smooth, about 1 1/2 cups. Spots on skins mean peak flavor for moist banana bread. Vegan? No change needed here.

3-Third Step: Mix Wet Ingredients Stir in 1/3 cup melted butter, 3/4 cup sugar, 1 beaten egg, and 1 tsp vanilla. Whisk until creamy. The sugar dissolves for even sweetness. Low-calorie tip: add 1/4 cup applesauce now.

4-Fourth Step: Combine Dry Ingredients In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/4 tsp salt. For whole grain, swap half flour with whole wheat. Stir dry into wet gently to avoid toughness.

5-Fifth Step: Fold in Add-ins Add 1/2 cup walnuts or chips. Fold until just combined. Batter should be thick. Overmixing deflates air; key for light easy banana bread.

6-Sixth Step: Bake the Loaf Pour batter into pan. Bake 60-65 minutes. Test with toothpick; clean means done. Cool in pan 10 minutes, then on rack. For high altitude, add 10 minutes.

7-Final Step: Finishing Touches and Serving Slice once fully cool. Spread with cream cheese or toast slices. Pairs great for breakfast or snacks. This classic banana bread recipe yields 10 slices.