Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

In a large bowl, fork-mash the very ripe bananas until mostly smooth with a few small lumps.

Pour the melted butter over the mashed bananas and stir until well blended.

Add the granulated sugar and beaten egg, then stir gently to combine into a cohesive wet mixture.

Drizzle in the vanilla extract and mix briefly, letting its sweet, aromatic notes infuse the batter.

Sprinkle the baking soda and salt over the mixture, folding them in so they distribute evenly.

Add the all-purpose flour and stir just until it disappears into the wet ingredients — avoid overmixing to preserve tenderness.

Scrape the thick banana batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 50–60 minutes, until a toothpick inserted in the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.