Step 1: Preheat your oven to 350°F (175°C). Prepare two 8x4 inch loaf pans by lining them with parchment paper, leaving an overhang on the sides for easy removal, or grease them generously with butter or baking spray. Ensuring your pans are properly prepared is essential to prevent sticking and ensure clean removal of the banana bread. Parchment paper is my preferred method as it virtually guarantees success.

Step 2: In a medium-sized bowl, mash the bananas using a fork until they are well-mashed but still retain some small bits of banana for texture. Don't over-mash the bananas to the point of liquefaction. The small chunks of banana add a delightful burst of flavor and moisture to the finished bread. Set the mashed bananas aside.

Step 3: In a separate, larger bowl, cream together the softened butter and granulated sugar using a hand mixer or a standing mixer fitted with the paddle attachment. Cream the mixture on medium speed for 2-3 minutes, until it is light and fluffy. This step is crucial for incorporating air into the batter, which will result in a lighter and more tender banana bread. The mixture should be pale in color and almost double in volume.

Step 4: Add the eggs to the creamed butter and sugar mixture, one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next. This prevents the batter from curdling and ensures a smooth, homogenous mixture. Cream the mixture for another minute or two, until it is light and airy.

Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents (baking soda) and salt are evenly distributed throughout the flour, resulting in a consistent rise and flavor in the banana bread.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough banana bread. Mix until there are no visible streaks of flour, but don't worry about a few small lumps.

Step 7: Add the mashed bananas and vanilla extract to the batter and mix on low speed until all the bananas have been incorporated. Again, be careful not to overmix. The batter should be thick and slightly lumpy.

Step 8: Divide the batter evenly between the two prepared loaf pans. Smooth the tops of the batter with a spatula.

Step 9: Bake in the preheated oven for 35-40 minutes, or until the tops are puffed, golden brown, and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness after 35 minutes.

Step 10: Allow the banana bread to cool in the pans for 5-10 minutes before inverting them onto a wire rack to cool completely. Cooling the bread in the pans slightly helps to prevent it from crumbling.

Step 11: Slice and serve warm, at room temperature, or even chilled. I like to spread a little butter or cream cheese on mine!