Preheat oven to 350°F. Spray an 8×8 baking pan with nonstick baking spray or line with parchment paper.

Using a fork or potato masher, add the bananas to the bowl and mash leaving it a bit chunky. Add in the melted butter, brown sugar, eggs, and vanilla and stir until well blended.

Adding the flour first, sprinkle the dry ingredients onto the wet ingredients and beat just until combined. Add the chocolate chips and/or pecans and mix until combined.

Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top (optional).

Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle (longer if using fresh ground flour). Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter, if desired (of course you want butter).

When the banana bread is completely cool, cover the pan and store at room temperature for up to two days if it lasts that long…this bread freezes beautifully, too!