Before you dive into mixing ingredients, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. This ensures that your bread pops out easily once it’s done.

Grab those overripe bananas. Trust me, the more speckled, the better! Place them in a mixing bowl and mash them with a fork or a potato masher until smooth. You want about 1 ½ cups. Set that aside for now.

In another bowl, combine the melted butter with the white sugar and brown sugar. Stir those together until well blended. Add in the whisked eggs, vanilla extract, and buttermilk. Give it a good mix until it's nicely combined.

In a different bowl, whisk together the flour, baking soda, cinnamon, nutmeg, sea salt, and cardamom. It's crucial to ensure no clumps remain, as this mixture will help the banana bread rise beautifully.

Now it’s time to unite them! Pour the wet ingredients into the flour mixture and gently fold them together. Don't overmix; a few lumps are perfectly fine. Gently incorporate the mashed bananas and toasted pecans. You can also fold in those delightful mini dark chocolate chips if you wish. You’ll usher in layers of flavor with every bite.

Pour the batter into your prepared loaf pan. Smooth the top with a spatula, then pop it into your preheated oven. Bake for about 60 minutes, or until a toothpick comes out clean. The smell drifting from your oven will be pure bliss.

Once out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Patience is key here. Allow it to cool completely before slicing. This will ensure the best texture.