Preheat oven to 350°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar.

Slice bananas. Melt spread in a large saute pan over medium heat. Add bananas, cooking until all the bananas are coated and the mixture is bubbly, just a few minutes. Remove bananas to a bowl to cool at least 5 minutes; mash with a fork.

Cream butter and sugar with a hand mixer.

Add bananas, eggs, milk, vinegar, and baking soda. Mix until combined.

Mix in flour until just incorporated. Pour into prepared pan.

Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.

Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Store covered at room temperature. Freeze bread whole (wrapped well) or slices in sandwich bags for up to 3 months.