Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pureed bananas, and mix until smooth.
Combine flour, soda, and salt; add to creamed mixture, stirring just until dry ingredients are moistened. Stir in pecans.
Pour batter into 2 greased 7 1/2- x 3- x 2-inch loaf pans. Bake at 375° for 15 minutes; reduce heat to 350°, and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.