Preheat your Oven to 350°F. Grease a standard 9×5-inch Loaf Pan with ⅓ cup unsalted butter melted and slightly cooled or Cooking Spray, then lightly dust with 1 ½ cups all-purpose flour (or line with Parchment Paper for easy removal).

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Pour the melted ⅓ cup unsalted butter melted and slightly cooled into the mashed 3 very ripe bananas peeled and mashed (about 1½ cups) and stir to combine. Add the ¾ cup granulated sugar, beaten 1 egg beaten, and 1 tsp pure vanilla extract. Mix well until everything is evenly incorporated.

Sprinkle the 1 tsp baking soda and ¼ tsp fine salt over the mixture and stir in. If using ½ tsp ground cinnamon, add it now. These should be evenly distributed before the 1 ½ cups all-purpose flour goes in.

If using ½ cup walnuts or chocolate chips roughly chopped if using walnuts or ½ cup walnuts or chocolate chips roughly chopped if using walnuts, fold them in now with just a few strokes.

Pour the batter into the prepared Loaf Pan and smooth the top with a Spatula. Optional: sprinkle a few 3 very ripe bananas peeled and mashed (about 1½ cups) slices or a pinch of ¾ cup granulated sugar on top for a beautiful finish.

Bake on the center rack for 55–65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with Aluminum Foil after 40 minutes.

Remove from the Oven and let the bread cool in the Loaf Pan on a Wire Rack for 10 minutes. Then turn it out onto the rack and let it cool for at least 20 more minutes before slicing. Cutting too early can cause the bread to crumble.