1-First Step: Preheat your oven to 350°F (175°C). This temperature is ideal for allowing the bread to rise evenly without burning the exterior before the interior is cooked through. While the oven heats up, prepare your 9×5 inch loaf pan. Grease it thoroughly with butter or cooking spray, or line it with parchment paper for easy removal. Parchment paper is especially helpful as it creates handles to lift the bread out after baking.

2-Second Step: Peel the three medium bananas. Place them in a large mixing bowl and use a fork or potato masher to mash them until they are smooth with only small lumps remaining. The consistency should resemble a thick puree. Add the melted butter to the mashed bananas and stir until well combined. The mixture should look creamy and glossy at this stage.

3-Third Step: Mix in the baking soda and salt. Stirring these into the wet ingredients early helps distribute them evenly. Add the sugar, beaten egg, and vanilla extract. Whisk the mixture vigorously until the sugar is mostly dissolved and the egg is fully incorporated. The batter should be light and frothy.

4-Fourth Step: Add the all-purpose flour to the bowl. Using a spatula or wooden spoon, gently fold the flour into the wet mixture. Stop mixing as soon as you no longer see streaks of dry flour. It is crucial not to overmix at this stage. Overworking the batter develops gluten, which can lead to a tough, rubbery texture rather than a tender crumb. A few small lumps in the batter are perfectly fine.

5-Fifth Step: Pour the batter into your prepared loaf pan. Tap the pan gently on the counter once or twice to release any large air bubbles. Smooth the top with a spatula. Place the pan in the center of the oven and bake for 55 to 65 minutes.

6-Final Step: Check for doneness by inserting a wooden toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If the toothpick comes out with wet batter on it, give it another 5 to 10 minutes. Once done, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. This allows the structure to set. Afterward, transfer the loaf to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy.