Prep your pan. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.

Whisk in the wet ingredients. Add eggs, maple syrup (or honey), oil, and vanilla. Whisk until well combined and glossy.

Mix the dry ingredients separately. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Combine gently. Add dry ingredients to wet. Stir with a spatula just until the flour disappears. Do not overmix.

Fold in add-ins. If using nuts or chocolate chips, fold them in gently. Save a few to sprinkle on top.

Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle any reserved nuts or chips.

Bake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Cool properly. Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment. Cool on a rack for at least 45 minutes before slicing.

Slice and enjoy. Use a serrated knife to cut even slices. Serve plain or with almond butter, Greek yogurt, or a drizzle of warm almond milk.