Pre-heat oven 350F/180C. Grease and flour or spray a 9 inch loaf pan.
In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl beat the eggs and melted cooled butter. Add to the dry ingredients and beat just until combined, add the mashed bananas and beat until just combined, don't over beat.
Spoon into the prepared loaf pan and bake for approximately 35-40 minutes or until toothpick comes clean. Let cool and serve. Enjoy!
Notes
If you prefer you can use vegetable oil instead of butter.For room temperature ingredients, remove from the fridge 45-60 minutes before using.The baked bread should be stored in an airtight bag or container, so it doesn’t dry out. Be sure to wrap it well. It will keep for four days at room temperature or you can store it in the fridge for a week.The baked and completely cooled loaf should be wrapped well in plastic wrap then placed in a freezer safe bag or container. The bread will last up to four months in the freezer. Or you can freeze individual wrapped slices, stored separately or in a large freezer bag, and just remove a slice whenever you are craving banana bread.