Preheat your oven to 350 degrees.
Spray a 9 by 5 inch loaf pan with cooking spray.
In a large mixing bowl, mix together the butter and the sugar until the mixture is light and fluffy.
Add the eggs, beating after each one.
Add the vanilla and mix well.
Peel the bananas and put them in the buttery mixture.
Using a potato masher or the back of a wooden spoon, smash the bananas into the batter.
Keep mashing this mixture until you can’t see any large chunks of banana.
In a separate medium-sized bowl, stir together the flour, baking soda, and salt.
Take about half of the dry ingredients and stir them into the butter mixture just until it is combined. Do not over mix.
Add half of the milk and stir the mixture, again being careful not to overmix the batter.
Add in the remaining flour, stir, and then add the remaining milk. Stir it just until mixed.
Pour the batter into your prepared loaf pan and spread the top of the bread to smooth it.
Place the loaf pan into the center of the preheated oven and bake the bread for 50 to 60 minutes.
The outside of the loaf should be lightly browned and a toothpick or cake tester inserted into the center of the loaf should come out clean.
Let the loaf cool for about 10 minutes and then remove it from the pan by using a spatula to loosen the sides and turning the loaf quickly upside down over your cutting board.
Let the loaf cool for about an hour for easy cutting, but if you really want warm banana bread and don’t mind messy slices, you can wait only 15 minutes. Store wrapped in aluminum foil in the refrigerator.