Preheat the oven to 350°F (175°C). Grease and line two 8x4 inch loaf pans with parchment paper, leaving an overhang for easy removal.

Mash the bananas in a medium bowl with a fork until mostly smooth; a few small lumps are fine.

In a larger bowl, cream the room-temperature butter and granulated sugar with a spoon or mixer until smooth and slightly pale.

Add the eggs one at a time, mixing until each is incorporated.

Whisk together the flour, baking soda, and salt in a separate bowl.

Gradually add the dry mix to the wet mixture, stirring until just combined. Avoid overmixing.

Fold in the mashed bananas and vanilla extract until evenly distributed.

Divide the batter evenly between the two prepared pans and smooth the tops gently.

Bake for 35 to 40 minutes, rotating pans halfway through if needed, until golden and a cake tester inserted comes out clean.

Let the loaves cool in the pans for 5 to 10 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely before slicing.