Step 1

Preheat the oven to 350F. Coat an 8x8 inch pan with flour-based baking spray, cooking spray, or line it with parchment paper.

Step 2

In a large mixing bowl, place the brown sugar, eggs, vanilla and butter. Stir together with a whisk or wooden spoon until combined. Peel the bananas and place them in a separate mixing bowl. Mash well with a fork until fine. A few lumps of banana are okay. Add the bananas to the brown sugar mixture. Stir to combine.

Step 3

In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet banana mixture. Stir together until just combined. Add the pecans, if using, and fold them in using a rubber spatula.

Step 4

Pour the batter into the prepared pan and spread evenly. Bake 45-50 minutes, or until a toothpick tester inserted near the center comes out clean.

Step 5

Allow the bread to cool in the pan 10 minutes before turning it out, or serve slices of the bread warm directly from the pan.

Step 6

Serve squares of banana bread split and stuffed with pats of salted butter.

Step 7

Banana bread will keep well at room temperature for two days. Cover with plastic wrap or foil. Or, store it in the refrigerator for up to four days. Bring to room temperature before serving.