Preheat your oven to 350°F (175°C) and grease a standard loaf pan to prevent sticking.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky.
Add the granulated sugar and vegetable oil to the mashed bananas, then whisk until well combined and glossy.
Crack in the eggs one at a time, whisking after each addition to incorporate fully and create a smooth batter.
In a separate bowl, sift together the flour, baking soda, and salt to evenly distribute the leavening agents.
Gradually fold the dry mixture into the banana mixture using a spatula, mixing gently just until combined and no streaks remain.
Stir in the chopped nuts, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice once cooled, and enjoy the moist, nut-studded banana bread with a warm cup of tea or coffee.