Add sugar and milk to melted butter. Add two beaten eggs, making sure the butter isn't hot enough to cook the eggs. Mash bananas and combine with the butter-sugar-milk-egg mixture. Mix in remaining dry ingredients. Bake in parchment-lined loaf pan for 60 minutes at 325°F. Let cool in the pan for a few minutes before removing and letting cool on a cooling rack.
This is the first thing I ever cooked with my mom and brother, so it's earned a special place in my baking heart, despite how simple it is. I like eating this cold from the fridge like a fruit cake, but it's also good served warm with salted maple butter.
You could optionally use all-purpose flour and nix some of the banana for more sugar and butter if you want a more bready texture, but I like it dense and extra banana-y. Other fun changes are swapping some of the sugar for an equal amount of maple syrup, adding dark brown sugar or molasses for a more pronounced bitterness, and flavoring with some warm winter spices, but to me these are more appropriate for a pumpkin quickbread (where you substitute the bananas for a can of pureed pumpkin).