1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and 3/4 cup brown sugar until light and fluffy. This should take about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Stir in the mashed bananas and buttermilk until well combined.
6. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Overmixing can lead to dense bread, so be gentle!
7. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of brown sugar evenly over the top for that coveted crust.
8. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This process is a dance of flavors and textures, reminiscent of the times I spent in my grandmother’s kitchen, learning the rhythm of baking without strict measurements—just the right amount of love and attention.