Arrange a rack in the bottom third of the oven and heat to 350°F. Line an 8x5-inch loafpan
with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.
If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
Melt the butter in the microwave or you can substitute coconut oil.
Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined. (You can also use a stand mixer)
Add the eggs. Mix until completely combined and the mixture is smooth.
Add the milk and vanilla, mix in.
Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas.
Fold in the nuts or chocolate, if using.
Scatter the nuts or chocolate over the batter and gently fold them in. separately until no more lumps remain, and then whisk them into the batter.
Pour the batter into the pan and bake for 50-60 minutes.