Preheat oven to 350 degrees. Spray an 8"x4"x2" loaf pan with non-stick cooking spray that has flour in it. Set aside.NOTE: you can also grease the pan and shake 1 TBS flour all over inside of pan to coat. DIscard excess flour. In a medium bowl, peel and mash very ripe bananas with a fork. (Overripe bananas gives a sweeter taste & adds additional moistness to the bread.)
In a large mixing bowl whisk together flour, baking soda, salt, and cinnamon.
In a separate mixing bowl cream together softened butter, packed brown sugar, and granulated sugar with an electric hand mixer until creamy. Beat in one egg at a time until just mixed. Beat in vanilla extract.
Fold in mashed bananas into the butter/sugar mixture.
Fold in flour mixture a little at a time until just combined. (DO NOT OVER MIX OR THE BREAD WILL TURN OUT DENSE.)
Spoon batter into prepared loaf pan and smooth evenly.
Bake for 45-60 minutes until golden brown. Insert a toothpick into center of bread to check for doneness. If toothpick has uncooked batter on it, bake the additional time.
Allow bread to rest in loaf pan for 5 minutes. Insert a knife along the edges of bread and pan to loosen any stuck areas. Flip bread out and place on a cooling rack.NOTE: I love to slather butter on a warm piece of the banana bread, so delicious.
