1. In a large bowl, with a mixer on medium speed, beat eggs to blend. Add ½ cup butter, vanilla, sugar, and banana; mix well.
2. In another bowl, stir together flour, salt, baking soda, and baking powder.
3. Add dry ingredients to banana mixture, stir to moisten lightly, then add buttermilk and mix well. Stir in pecans. Scrape batter into a buttered 5" x 9" loaf pan.
4. Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides. Invert pan to remove bread; turn loaf rounded side up and let cool on rack. Serve warm or at room temperature.

Yield: 1 loaf (About 2½ lb.); 8 to 10 servings

PREP AND COOK TIME: About 1½ hours

NOTES: If making bread up to 2 days ahead, cool, wrap airtight, and store at room temperature.

Per serving: 353 cal., 41% (145 cal.) from fat; 5.3 g protein; 16 g fat (6.8 g sat.); 47 g carbo (1.6 g fiber); 486 mg sodium; 68 mg chol.

Source: Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Butter.

www.sunsetmagazine.com