Start by taking out the butter and eggs from your fridge. Let them sit at room temperature for about 30 minutes. This step is crucial as room temperature ingredients mix more evenly. While that’s happening, move the oven rack to the center and preheat it to 350°F (175°C). Don’t forget to grease your loaf pan to make sure that delicious loaf doesn’t stick!

In the bowl of a stand mixer or a large mixing bowl, place the softened butter and granulated sugar. Beat them together for about 2 to 3 minutes. You want it to become light and fluffy, so don’t rush this step. The air incorporated here is going to give your banana bread a wonderful rise.

With your mixture looking airy, it’s time to add the eggs. Crack them in one at a time, mixing well for about a minute after each addition. Then, toss in your ripe, mashed bananas and vanilla extract. Mix until everything is well combined. You might notice some banana lumps; that’s perfectly okay—it adds texture!

Now comes the pancake mix and cinnamon, if you're using it. Gently add these dry ingredients into the banana mixture. Whether you're using a mixer on low speed or a spatula, just combine until everything is moistened. You want to avoid over-mixing, which can lead to a denser bread.

For a little extra crunch and flavor, fold in the chopped walnuts or pecans at this point. They bring a surprising depth to the bread and create a delightful contrast in texture.

Once all ingredients are mixed, pour the batter into your prepared loaf pan. Use the back of a spoon or a spatula to evenly spread the mixture, making sure the top is smooth.

Place your loaf pan in the preheated oven and bake for about 50 to 55 minutes. You’ll know it’s done when the middle isn’t wet, and a toothpick inserted into the center comes out clean. Around the 35-minute mark, check it. If the top is browning too much, cover it loosely with foil until it's done baking.

Once your banana bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then carefully take it out and set it on a wire rack until it's cool enough to slice. Don't rush this part; the bread is delicate when hot!