• Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan.
• In a large mixing bowl, mash the ripe bananas with a fork or potato masher. Add the melted butter to the mashed bananas and mix well.
• Add the eggs and vanilla extract to the banana-butter mixture, and beat until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
• If you're adding nuts, fold them into the batter.
• Pour the batter into the greased loaf pan.
• Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

To Freeze

• Cool: Let the loaf cool completely. 
• Wrap: Wrap the entire loaf in plastic wrap or whatever portion you like. 
• Another Layer of Wrap: Follow that with a layer of aluminum foil and then a ziplock bag. This keeps the banana bread airtight and allows it to be stored in the freezer for up to 3 months.