Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup, packed Light Brown Sugar
  • 1/4 cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups (about 3-4 large) Very Ripe Bananas, mashed
  • 2 tablespoons Buttermilk (or whole milk)
  • 1 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Cinnamon (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the loaf pan thoroughly and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides (this creates a ‘sling’ for easy removal).
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
  3. Mash the overripe bananas in a separate bowl until mostly smooth but with a few small lumps remaining. Set aside.
  4. In a large bowl (using an electric mixer), beat the softened butter, brown sugar, and white sugar on medium speed until the mixture is light, pale, and fluffy—this should take 3 to 4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract.
  6. Beat in the mashed bananas and buttermilk (or whole milk) until just combined. The mixture may look slightly separated or ‘curdled’ at this stage, which is perfectly normal.
  7. Add the dry ingredients to the wet mixture. Mix gently on low speed or fold with a spatula until just combined. Stop mixing as soon as no pockets of dry flour remain to prevent a tough loaf.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes.
  9. Start checking for doneness around 55 minutes. Insert a long toothpick or skewer into the very centre of the loaf; it should come out clean or with a few moist crumbs attached. If the top is browning too quickly, lightly tent the loaf with foil.
  10. Remove the loaf from the oven. Let it rest in the pan for 10 minutes. Use the parchment sling to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing (about 1–2 hours). Cooling completely prevents a gummy texture when sliced.