Heat the oven to 350°F.

Grease a 9-by-5-inch loaf pan, then line it with parchment if you like. Leave a little overhang on the long sides.

Mash the bananas in a large bowl until mostly smooth. A few small lumps are completely fine.

Whisk in the melted butter, brown sugar, and granulated sugar. Mix until the sugars look evenly moistened.

Add the eggs and vanilla. Whisk just until the mixture looks combined.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.

Fold the dry ingredients into the wet mixture using a spatula. Stop when only a few flour streaks remain.

Fold in 3/4 cup chopped nuts. Don’t keep stirring once they’re evenly spread through the batter.

Spread the batter into the pan and smooth the top. Add the extra nuts if you’re using them.

Bake for 55 to 65 minutes. Start checking around 55 minutes.

A toothpick should come out with a few moist crumbs. Wet batter means the loaf needs more time.

Cool in the pan for 15 minutes, then lift the loaf onto a rack.

Let it cool at least 45 minutes before slicing for the cleanest texture.