Take the remaining tablespoon of butter and use it to cover a bread of 9 by 5 inches with a paper towel throughout the bottom and sides. Align the pan with parchment paper: use a piece of scroll paper a little narrower than the width of the pan, and place it at the bottom and up the sides of the pan, bending any extra on the edges (cuts if necessary). This will help when eliminating bread later.
Bake until a toothpick or a cake tester inserted in the center of banana bread is clean, 50 minutes to 1 hour. Let it cool completely and adjust before cutting it, approximately 1 to 2 hours. Cut and serve.
