Preheat the oven to 350°F. Lightly oil a 9 x 5 inch loaf pan and line it with a parchment sling, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined and no streaks of leavening remain.

In a large bowl, mash the ripe bananas until mostly smooth with a few small bits for texture.

Add the eggs, vanilla, oil, and sugar free sweetener to the bananas and whisk until the mixture looks smooth and slightly thick.

Sprinkle the dry ingredients evenly over the wet ingredients. Fold gently with a spatula just until no dry flour is visible. Do not overmix.

If using nuts or sugar free chocolate chips, fold them into the batter with a few light strokes so they are evenly distributed.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake for 50 to 55 minutes, or until the top is deeply golden, the loaf has a firm dome, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the banana bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.