Using overripe bananas with plenty of brown spots is key, as they provide natural moisture and sweetness. Be careful not to overmix the batter once you add the dry ingredients, as overmixing develops gluten and can make the bread dense.

Absolutely! You can gently fold in up to 1 cup of chocolate chips, chopped walnuts, or pecans just before pouring the batter into the loaf pan. A dash of cinnamon or nutmeg also pairs beautifully with the banana flavor.

Store the cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the bread, wrap it tightly in plastic wrap, and freeze it for up to 3 months.