I have found that a glass (Pyrex) loaf pan results in moister, more evenly cooked bread than a metal pan.
Classic Banana Bread
8 tablespoons butter (1 stick), at room temperature
1 cup sugar
2-3 very ripe bananas, mashed
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/4 cup buttermilk or 1/4 cup milk with 1 teaspoon vinegar added
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan (preferably a glass pan).
Combine the milk with the vinegar and set aside. If using buttermilk, skip this step.
In a large mixing bowl, cream together butter and sugar. Stir in the eggs, then the mashed bananas and mix well. Add the dry ingredients (salt, baking soda and flour) and stir to combine. Add the milk, which should now look curdled, and mix well.
Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.