Before we do anything, let’s preheat your oven to 350°F (175°C). This step helps to ensure that your banana bread bakes evenly.

Grease a standard loaf pan with cooking spray or line it with parchment paper. This makes it easy to remove your banana bread once it’s baked and keeps things tidy too.

In a large mixing bowl, mash your bananas until they’re smooth. I usually use a fork for this, but if you have a potato masher handy, that works great too. Remember, the riper the bananas, the sweeter your bread will be.

Next, add the eggs, maple syrup, and vanilla extract to the mashed bananas. Whisk these ingredients together until they are fully incorporated. The mixture should be creamy and smooth.

In a separate bowl, blend your rolled oats, baking soda, and cinnamon. This helps distribute the baking soda evenly so your bread rises properly.

Pour the dry mixture into the wet mixture. Stir until just combined. It’s okay if there are a few lumps; they will bake out.

If you’re using chocolate chips or nuts, fold them into the batter now. This is totally customizable; you could even consider dried fruit or seeds. Let your creativity shine!

Spoon the batter into the prepared loaf pan. Smooth the top with a spatula for even baking.

Place the loaf in the preheated oven and bake for 50-60 minutes. It should be golden brown and a toothpick inserted in the center should come out clean.

Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling allows it to firm up and makes slicing easier.