• 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 5×9-inch loaf pan.

• 6

  Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides.

• 5

  Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides.

• 6

  Invert pan to remove bread; turn loaf rounded side up and let cool on rack.

• 7

  Serve warm or at room temperature.

Notes

• !

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