Preheat oven to 365°
Melt butter on low temp/125°.
Using a mixer and separate bowl, whip butter into sugar together. Add vanilla and mix.
Add two eggs and mix until creamy.
Mash the bananas and add to mixture. Beat with mixer until it reaches a custard consistency. Add cinnamon.
In separate smaller bowl, mix together flour, salt, and baking soda.
Using a hand mixer, slowly combine the dry ingredients into the wet until batter consistency is reached and some stiffness forms.
Grease a loaf pan with butter or shortening.
Pour batter into loaf pan and spread evenly. Grind up 4 Anna’s Ginger thins and sprinkle on top. This gives it a delecatibky crumbly crust to juxtapose the thick and soft bread inside.
Bake for 60 mins or until a knife inserted in the thickest part of bread comes out clean. Lower the heat to 350°F if continuing to cook.
Take out of the oven and let cool for 10-15 mins. Enjoy with a glass of ice cold almond or golden milk!