1/2cupunsalted butter(melted and slightly cooled; 1 stick)
1 1/2cupsmashed very ripe bananas(about 3 large)
1cupall purpose flour
1cupwhole wheat flour
Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flours, sugar, baking soda, cinnamon and salt.
Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Slice and serve.
Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed or toasted. (If it's been a few days and the bread is getting a little dried out, toast it!)
Use all all-purpose flour if desired.
Add 1/2 cup chocolate chips to the batter if desired.
Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.