Start by preheating your oven to 325°F. Grab a 9x5-inch loaf pan (or one close in size) and grease it up. To make sure your bread slides out easily, line the bottom with a small piece of parchment or wax paper, then give it a quick spritz of cooking spray for good measure.

In a large mixing bowl, whip together the sugar and butter until it’s light, fluffy, and full of happiness. Crack in the eggs one at a time, mixing well after each addition—think of it as giving your batter a little love.

Next, stir in the mashed banana and milk until everything is beautifully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gently fold this dry mixture into the wet ingredients until just combined—don’t overmix, or your bread will miss its soft, tender crumb!

Pour the batter into your prepared loaf pan and pop it into the oven. Let it bake for 60 to 70 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell amazing!

Once done, let the bread cool in the pan for a few minutes. Then, carefully transfer it to a wire rack to cool completely—if you can wait that long!

Store your banana bread at room temperature or in the fridge, where it’ll stay delicious for 3–5 days.