Instructions:

1. Preheat & Prepare: Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter & Sugar: In another bowl, beat butter and brown sugar until light and fluffy.
4. Add Wet Ingredients: Mix in eggs one at a time, then add vanilla extract and milk.
5. Mash & Incorporate Bananas: Mash ripe bananas and stir them into the wet mixture.
6. Combine Wet & Dry Mixtures: Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
7. Add Optional Ingredients: Fold in walnuts or chocolate chips if desired.
8. Bake: Pour batter into the loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Storage Tips:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Wrap tightly and store for up to 1 week.
• Freezer: Slice, wrap, and freeze for up to 3 months.