3 medium, overripe bananas
½ cup (125g) unsalted butter, softened
10 tablespoons (125g) white sugar
2/3 cup (125g) dark brown sugar
2 eggs
1 teaspoons vanilla
2 cups (250g) all purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
Pinch of salt
1 cup (175g) chocolate chips (optional)
Preheat the oven to 350F. Grease an 8x4 inch loaf pan with butter or cooking spray.
In a medium-large mixing bowl, mash the bananas until smooth (a few chunks are ok). Add the butter and mix until combined. Add the sugars and mix until combined. Add the eggs, one at a time, mixing well after each. Add the vanilla and mix.
In the same bowl, measure and add the flour, baking powder, cinnamon, and salt and fold the dry ingredients into the wet (making figure eights with your wooden spoon or spatula, or turning the batter over so the bottom layer comes to the top again and again; this is just a more gentle way of stirring and ensures your banana bread wont be too dense) until everything is homogenous.
Add the chocolate chips if desired and fold a few more times.
Pour your batter into the prepared loaf pan and bake 60-75 minutes, or until a toothpick or knife inserted comes out mostly clean, with just a few crumbs on it.
Allow to cool at least ten minutes before serving.