Banana Bread

This is a beautifully moist and dense banana bread! When my bananas become overripe, I'll usually mash them and pop them in the freezer. When I've got enough I'll make this banana bread.

1 cup (2 sticks) butter, room temperature
1 1/2 cup light brown sugar
4 large eggs
3 1/2 cups mashed ripe bananas (6-7 large)
1 tbsp vanilla extract
2 teaspoons baking soda
1 teaspoon salt
4 cups White Lily All Purpose Flour

Preheat oven to 325F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar together until light and fluffy. Beat in eggs one at a time. Mash bananas and beat in. Add vanilla, baking soda, salt, and flour and beat together just until combined. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven and bake 1 to 1 1/2 hours or until a skewer inserted into the cake comes out clean.