Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.

In a mixing bowl, mash the ripe bananas until smooth. Add in the melted butter and whisk it well, creating a creamy mixture. Next, incorporate the whisked eggs, vanilla extract, and almond milk into the banana mix. Stir until everything is well combined.

In another bowl, whisk together the gluten-free flour, baking soda, xanthan gum, salt, ground cinnamon, and sugar. This ensures your dry ingredients are evenly distributed, giving your loaf a consistent rise.

Carefully add the dry ingredients to the wet ingredients. Stir gently until just combined. Overmixing can make the bread dense, so be strategic here! If you're adding nuts or chocolate chips, now’s the time to fold them in.

Pour the batter into your prepared loaf pan. Spread it evenly and pop it in the oven. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be incredible, trust me!

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to keep that moist texture intact.