Classic banana bread that’s moist, flavorful, and easy to make — a perfect way to use up ripe bananas.

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Preheat the oven to 350°F (175°C). Grease a 4×8-inch loaf pan.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Stir the melted butter into the mashed bananas.
Mix in the sugar, beaten egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Use overripe bananas for best flavor and texture.
Add nuts or chocolate chips for variation.
Store banana bread in an airtight container for up to 3 days or freeze for longer storage.