Preheat your oven to 375°F (190°C). Grease an 8½ × 4½-inch loaf pan (or line with parchment for easy removal).

In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes by hand or with a mixer).

Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined. The mixture will look a bit curdled—that's normal!

Add the flour, baking soda, and salt. Stir gently with a spatula or wooden spoon until just combined. Don't overmix—lumps are okay for a tender crumb.

Pour the batter into the prepared pan. Run a knife down the center lengthwise to create a clean split as it bakes—this gives that classic bakery-style crack.

Place in the oven at 375°F for 15 minutes (for a nice initial rise). Then reduce the temperature to 350°F (175°C) and bake for another 45–50 minutes (total around 60–65 minutes). The top should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.