Preheat your oven to 375°F. Lightly spray a 9x5-inch loaf pan with nonstick spray and set it aside.

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Beat the eggs in a small bowl, then add them to the creamed mixture. Mix until everything is well combined.

Mash the ripe bananas and fold them gently into the butter mixture, ensuring an even distribution.

Sift together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.

Gently stir in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan. Bake at 375°F for 15 minutes, then reduce the heat to 350°F and continue baking for 40-45 minutes, until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.