Directions

• 1
  In a large bowl, with a mixer on medium speed, beat eggs to blend.
• 2
  Add ½ cup butter, vanilla, sugar, and banana; mix well.
• 3
  In another bowl, stir together flour, salt, baking soda, and baking powder.
• 4
  Add dry ingredients to banana mixture, stir to moisten lightly, then add buttermilk and mix well. Stir in pecans.
• 5
  Scrape batter into a buttered 5" x 9" loaf pan.
• 6
  Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides.
• 7
  Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides.
• 8
  Invert pan to remove bread; turn loaf rounded side up and let cool on rack.
• 9
  Serve warm or at room temperature.

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