1 Preheat your oven to 175°C (350°F). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment for easy removal.

2 In a bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.

3 In a separate large bowl, whisk together the melted butter and sugar until combined. Add the egg, vanilla extract and milk (or yogurt) and whisk until smooth.

4 In another bowl, sift or whisk together the flour, baking soda, salt and cinnamon.

5 Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Fold in the mashed bananas and the walnuts or chocolate chips. Do not overmix.

6 Pour the batter into the prepared loaf pan and smooth the top. Optionally sprinkle a few extra nuts or chips on top.

7 Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8 Remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.

9 Slice and serve plain, with butter, or toasted—store leftovers wrapped at room temperature for 2 days or refrigerated for up to 4 days.