1 Preheat the oven to 175°C (350°F). Grease a 9×5 inch (23×13 cm) loaf pan or line with parchment paper.

2 In a large bowl, mash the ripe bananas with a fork until mostly smooth.

3 Stir the melted butter into the mashed bananas.

4 Mix in the sugar, beaten egg, and vanilla extract until combined.

5 In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

6 Gradually add the dry ingredients to the wet banana mixture, stirring just until combined. If batter seems too thick, fold in the milk.

7 Fold in the chopped nuts if using, reserving a few to sprinkle on top.

8 Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved nuts on top if desired.

9 Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

10 Allow the bread to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

11 Slice and serve slightly warm or at room temperature. Store wrapped at room temperature for 2–3 days or refrigerate for longer storage.