Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal after baking.

Mash the bananas. In a large mixing bowl, peel and mash the ripe bananas until smooth, with just a few lumps. The riper, the better—it’ll make your bread extra moist!

Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and a pinch of salt. This ensures even distribution of the cinnamon and baking soda in the final batter.

Combine the wet ingredients. In the banana bowl, add the melted butter, sugar, eggs, and vanilla extract. Stir well until everything is fully incorporated.

Add the dry ingredients to the wet ingredients. Gradually fold the dry mixture into the wet mixture, mixing gently until just combined. Be careful not to over-mix; a few lumps are fine!

Pour into the pan. Transfer the batter into the prepared loaf pan and spread it evenly with a spatula.

Bake. Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it toward the end to prevent over-baking.

Cool and enjoy. Once baked, let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice it up and enjoy the warm, cinnamon-infused goodness!