Easy Ultra-Banana-y Banana Bread

Adjust oven rack to middle position and heat oven to 350℉(175℃). Spray bottom and sides of a 9-by-5-­inch metal loaf pan with vegetable oil spray.

In a medium bowl, whisk the flour, salt, baking soda, and baking powder until combined; set aside. In a large bowl, use a potato masher to mash the 2 whole bananas until fairly smooth; set aside.

In a 10-inch nonstick or cast iron skillet, heat 2 tablespoons butter over medium-high heat until melted. Add banana slices flat side down and cook until glossy, golden brown, and softened, flipping slices as needed, 4 to 6 minutes. Transfer to a bowl.

In the now-empty skillet, add the remaining butter and cook over medium-high heat, stirring and swirling skillet constantly with rubber spatula, until butter is light golden brown and has a nutty aroma, 2 to 4 minutes. Return the browned bananas to the skillet and continue to cook, stirring and flipping the banana mixture frequently until the bananas are mostly broken down and the mixture turns dark golden brown and has a deep caramelized nutty banana aroma, 6 to 8 minutes. Off heat stir in the brown sugar, return to heat and cook, stirring frequently, until sugar is fully dissolved and the syrupy mixture gently bubbles, about 1 minute. Transfer the banana mixture to a large bowl with the mashed fresh bananas. Let sit until cooled slightly, for 10 minutes.

Using a potato masher, mash the banana mixture until mostly smooth. Whisk in egg and vanilla until combined. Using a spatula, stir in flour mixture until just combined. Fold in walnuts, coconut and/or chocolate chips, if using. Use a rubber spatula to scrape the batter into greased loaf pan and smooth top.

Bake until banana bread is golden brown and a toothpick or paring knife inserted in center comes out clean, 50 to 60 minutes. Transfer banana bread to a wire rack and cool in the pan for 15 minutes.

Use oven mitts to carefully turn the loaf pan on its side and remove banana bread from the pan. Let banana bread continue to cool on the cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.