Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon (if using), and salt.
3. In a separate mixing bowl, mash the ripe bananas with a fork or potato masher.
4. Add the sugar, melted butter, egg, and vanilla extract to the mashed bananas and mix until well combined.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
9. Serve the banana bread warm or at room temperature, and enjoy it as is or with a spread of butter or nut butter.
10. To store, wrap the cooled bread in plastic wrap or aluminum foil, or place it in an airtight container and store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

This is a basic recipe that can be easily adapted to make it healthier. Here are a few suggestions:

• Use whole wheat flour instead of all-purpose flour
• Use natural sweeteners such as honey or maple syrup instead of granulated sugar
• Use coconut oil or nut butter instead of butter
• Add 1/2 cup of chopped nuts, seeds, or even oatmeal for added fiber
• Experiment with different types of spices such as ginger, nutmeg, or allspice.

It's important to keep in mind that these substitutions may change the texture and taste of the bread, and may require adjustments in the recipe. So, it's best to start with small substitutions and adjustments and increase or decrease as needed to find the perfect balance of taste and nutrition.