📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Trust me, that extra flour step prevents sticking disasters.
2. In a large bowl, mash those sad, overripe bananas until they resemble a chunky puree. Don't worry about a few lumps; they add character!
3. Cut the stale bread into cubes. Place the cubes in a separate bowl and pour the milk over them. Let it soak for about 10-15 minutes, until the bread is nice and soft. Like, really soft.
4. Squeeze out the excess milk from the soaked bread. You want it moist, not soggy. Add the squeezed bread to the bowl with the mashed bananas.
5. Add the melted butter, brown sugar, eggs, and vanilla extract to the banana-bread mixture. Mix until well combined. Don’t overmix; a few streaks of butter are perfectly fine. Be sure to get the sides of the bowl!
6. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and gently fold until just combined. Again, don’t overmix! Lumps are okay.
7. If using, fold in chocolate chips, chopped nuts, or any other desired add-ins. I'm partial to dark chocolate and walnuts, but hey, its your bread, not mine!
8. Pour the batter into the prepared loaf pan and spread evenly. Top with a sliced banana or a sprinkle of brown sugar for an extra touch of yum.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Every oven is different, so start checking around 50 minutes. And if the top starts to brown too quickly, tent it with foil.
10. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is a virtue; it's worth the wait.
11. Slice and serve. Enjoy your guilt-free, zero-waste masterpiece!