Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened butter and granulated sugar on medium high speed for 5-7 minutes. This is the crucial crémage step. You are looking for a pale, fluffy mixture that has significantly increased in volume, resembling whipped cream. This process aerates the mixture, creating tiny air pockets that will form the bread's delicate structure.

With the mixer on medium speed, add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract.

In a small bowl, whisk together the mashed bananas and buttermilk.

Reduce the mixer speed to low. Add the dry ingredients to the wet ingredients in three additions, alternating with the banana buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until *just* combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten, leading to a tough loaf.

Gently fold in the toasted, chopped pecans using a spatula.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and firm to the touch.

Let the loaf cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This allows the structure to set properly.