Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or line with parchment paper.

In a mixing bowl, cream softened butter and sugar until light and fluffy, about 2-3 minutes.

Add eggs to the butter-sugar mixture one at a time, mixing well after each. Mash the ripe bananas and mix into the batter with vanilla extract.

In another bowl, whisk together flour, baking soda, and salt. Then combine the dry ingredients with the wet mixture.

Gently fold the dry ingredients into the wet mixture until just combined, leaving a few flour streaks.

Pour the batter into the prepared pan and smooth the top. Shake the pan gently to release air bubbles.

Bake for 50 to 60 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.

Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.