Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

Mash Bananas: In a separate bowl, mash the ripe bananas with a fork or potato masher until smooth. Make sure there are no large lumps.

Combine Wet Ingredients: Add the mashed bananas and milk to the butter and sugar mixture. Mix until well combined. The mixture may look slightly curdled, but that’s okay.

Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the bread dense.

Add Optional Mix-Ins: If you’re using nuts or chocolate chips, fold them into the batter gently with a spatula, ensuring they are evenly distributed.

Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly. Give the pan a gentle tap on the counter to remove any air bubbles.

Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through baking.

Cool: Allow the banana bread to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This will help the bread set and make it easier to slice.