Directions

1. Prepare bananas

   Peel and mash the three ripe bananas in a bowl until smooth.
   Keep the extra banana aside — slice it lengthwise later for the topping.

2. Mix the wet ingredients

   Whisk the melted butter with the brown sugar until combined.
   Add the eggs and vanilla and mix until smooth.
   Stir in the mashed bananas.

3. Add the dry ingredients

   In a second bowl, whisk together the flour, baking soda, salt and cinnamon if using.
   Fold the dry mixture gently into the banana mixture until just combined — stop as soon as everything is incorporated.
   A few small lumps are fine and keep the bread tender.

4. Prepare the topping

   Slice the extra banana lengthwise into two long halves.

5. Fill the loaf pan

   Pour the batter into a greased or parchment-lined loaf pan (approx. 22–25 cm).
   Place the banana halves on top, cut side up, and press them gently into the batter so they caramelize beautifully as they bake.

6. Bake

   Bake at 175°C (350°F) for 55–65 minutes until a toothpick comes out mostly clean with a few moist crumbs.
   If the top browns too quickly, cover loosely with foil during the last 15 minutes.

7. Cool

   Let the banana bread cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
   Cooling helps it set and stay extra moist.