1. Preheat your oven to 350°F and grease your 9×5-inch loaf pan generously with butter or nonstick spray. Line the bottom with parchment paper.

2. Mash the bananas with a fork in your large mixing bowl until mostly smooth with a few lumps. Stir in the melted butter until well combined.

3. Add the sugar, beaten egg, and vanilla extract. Stir vigorously for about 30 seconds until well combined and slightly lighter in color.

4. Sprinkle the baking soda and salt directly over the wet mixture and stir them in thoroughly until the batter bubbles slightly.

5. Add all the flour and cinnamon at once. Gently fold with a rubber spatula until you barely see any dry flour streaks. Do not overmix.

6. Fold in nuts or chocolate chips if using with just 2-3 gentle strokes. Reserve a small handful to sprinkle on top.

7. Pour the batter into your prepared pan and smooth the top. Bake for 60-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

8. Cool in the pan for 10-15 minutes, then turn out onto a cooling rack. Wait at least 30 minutes before slicing.