Line a 4×8 inch loaf pan with parchment paper and set aside.
In a large mixing bowl, combine the mashed bananas and butter; using a wooden spoon, mix the melted butter into the mashed bananas until thoroughly combined.
Stir in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix well.
Add in the flour and carefully mix the batter.
Fold in the pecans.
Pour the mixture into previously prepared loaf pan.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan for 10 minutes, then remove the bread from the pan and transfer it to a while rack to cool completely.
Cut and serve.
Notes
Bananas: Use very ripe bananas for more flavor and moisture.
Mixing: Don't overmix the batter after adding the flour to keep the bread light.
Baking Soda: Ensure it's fresh for the best rise.
Add-ins: Customize with your favorite nuts, chocolate chips, or dried fruit.
Doneness: Use a toothpick to check if the bread is fully baked.
Cooling: Let the bread cool in the pan for at least 10 minutes before removing.
Storing: Keep leftovers in an airtight container or freeze them for longer storage.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.