Classic Banana Bread

Hello, all! Today I have a very special recipe to share. This was my Grandmother's banana bread recipe that I grew up eating at almost every family function throughout the years. Whenever I make banana bread, it reminds me of my Grandmother, and how great of a cook and baker she was! I hope to one day be as great of a person as she was.
This banana bread recipe is simple with no frills. No cinnamon, nutmeg, five-spice, or any embellishments that people cram into desserts these days. This recipe is really meant to showcase the star ingredient; banana. By keeping the pungent spices to a minimum, the bread really shines like an old, classic recipe.
When making banana bread, PLEASE REMEMBER to ALWAYS use incredibly overripe, brown or black bananas. I recall watching an episode of "Cupcake Wars", in which experienced bakers with their own storefront were making a banana cupcake, and used just barely ripe bananas. I was honestly taken aback over the fact that these professionals didn't mention, or seem to understand that when making banana-flavored/based desserts, you will get 10x the flavor if the banana is almost completely brown. As long as your bananas aren't moldy or rotten, they are safe to use.

Ingredients:
1 stick soft salted butter (or unsalted butter + 1/2 t. salt)
1 C. white sugar
2 eggs
3 very ripe bananas, mashed
1 t. vanilla extract
1 1/2 C. AP flour
1 t. baking soda

Instructions:
1) Preheat oven to 350 F.  In a large bowl or standing mixer, beat together butter, sugar, eggs, and vanilla until combined.
2) In separate bowl, mix baking soda into flour.
3) Mix the dry ingredients into the wet ingredients with a spatula just until combined.
4) Pour batter into greased loaf pan, and bake for approximately 50 minutes, or until a toothpick comes out clean after inserting.  If the top is getting too dark for your liking, just cover with tin foil.