a. Set the oven temperature to 350°F (175°C).

b. Heat the oven to 350°F (175°C).

c. Make sure the oven is preheated to 350°F (175°C).

d. Preheat your oven to 350°F (175°C).

e. Get the oven ready at 350°F (175°C).

a. Use a fork or a potato masher to mash the bananas until they become smooth.

b. Make sure the bananas are well mashed using a mixing spoon or a blender.

c. Transform the ripe bananas into a smooth puree by mashing them in a bowl.

d. Crush the bananas with a fork or a masher until they reach a smooth consistency.

e. Mash the ripe bananas in a mixing bowl until you achieve a smooth texture.

a. Mix the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.

b. Combine the all-purpose flour, baking powder, baking soda, and salt together in a bowl.

c. Blend the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.

d. In a different bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.

e. Whisk the all-purpose flour, baking powder, baking soda, and salt together in a bowl.

a. Beat the softened butter and granulated sugar in a large mixing bowl until they turn light and fluffy.

b. Use an electric mixer to combine the softened butter and granulated sugar until they become light and fluffy.

c. Cream the softened butter and granulated sugar in a large mixing bowl until they reach a light and fluffy consistency.

d. Whisk the softened butter and granulated sugar together in a large mixing bowl until they turn light and fluffy.

e. Mix the softened butter and granulated sugar in a large bowl until they become light and fluffy.

a. Beat the eggs into the butter-sugar mixture one at a time, ensuring thorough mixing after each addition. Then, stir in the vanilla extract.

b. Add the eggs one by one to the butter-sugar mixture, making sure to beat well after each addition. Afterward, mix in the vanilla extract.

c. Incorporate the eggs into the butter-sugar mixture one at a time, beating thoroughly after each addition. Then, add the vanilla extract and stir it in.

d. Mix in the eggs individually to the butter-sugar mixture, beating well after adding each egg. Lastly, stir in the vanilla extract.

e. Add the eggs to the butter-sugar mixture one at a time, beating thoroughly after each addition. Then, gently mix in the vanilla extract.

a. Gradually add the dry ingredients mixture and milk to the butter-sugar mixture, starting and finishing with the dry ingredients.

b. Add the dry ingredients mixture and milk in alternating batches to the butter-sugar mixture, starting and ending with the dry ingredients.

c. Begin by incorporating the dry ingredients mixture into the butter-sugar mixture, followed by adding milk. Repeat this process, finishing with the dry ingredients.

d. Alternate between adding the dry ingredients mixture and milk to the butter-sugar mixture, starting with the dry ingredients and ending with the dry ingredients as well.

e. Add the dry ingredients mixture and milk interchangeably to the butter-sugar mixture, ensuring you begin and conclude with the dry ingredients.

a. Carefully incorporate the mashed bananas into the mixture until they are thoroughly combined.

b. Gently fold the mashed bananas into the batter, ensuring they are well mixed.

c. Combine the mashed bananas with the batter, using a gentle folding motion to ensure even distribution.

d. Incorporate the mashed bananas into the batter, gently folding until they are fully integrated.

e. Fold the mashed bananas into the mixture, ensuring they are evenly dispersed throughout the batter.

a. Pour the batter into a greased loaf pan and use a spatula to level the top surface.

b. Transfer the batter to a greased loaf pan, smoothing the top with the back of a spoon or a spatula.

c. Grease a loaf pan, then pour the batter into it and evenly spread the top using a spatula.

d. Place the batter into a greased loaf pan, ensuring the surface is leveled by smoothing it with a spatula or the back of a spoon.

e. Grease a loaf pan and carefully pour the batter into it, then use a spatula to make the top surface even.

a. Place the Pan de Banano in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

b. Slide the Pan de Banano into the preheated oven and bake for approximately 50-60 minutes, or until a toothpick comes out clean when inserted into the center.

c. Allow the Pan de Banano to bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center emerges clean.

d. Put the Pan de Banano in the oven and bake it for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

e. Let the Pan de Banano bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.

a. Take the Pan de Banano out of the oven and allow it to cool in the pan for approximately 10 minutes.

b. Retrieve the Pan de Banano from the oven and let it cool inside the pan for around 10 minutes.

c. Remove the Pan de Banano from the oven and let it rest in the pan for about 10 minutes to cool down.

d. Extract the Pan de Banano from the oven and leave it in the pan to cool for approximately 10 minutes.

e. Take out the Pan de Banano from the oven and let it sit in the pan for 10 minutes to cool off.

a. Once the Pan de Banano has cooled for a few minutes, transfer it to a wire rack to cool completely before slicing and serving.

b. Move the Pan de Banano to a wire rack after it has cooled slightly, allowing it to cool entirely before slicing and serving.

c. Once the Pan de Banano has cooled for a short period, place it on a wire rack to cool fully before slicing and serving.

d. Transfer the Pan de Banano to a wire rack for complete cooling after it has cooled down a bit, and before slicing and serving.

e. After the Pan de Banano has cooled down a little, carefully transfer it to a wire rack to cool completely, ready for slicing and serving.