In a large mixing bowl fitted with a paddle attachment, combine the caster sugar, egg, and vanilla extract. Beat on medium speed until the mixture is creamy and pale. This creates a light base for the banana bread.

Cut the room-temperature butter into small pieces and gradually add it to the mixture. Continue beating until the butter is fully incorporated, and the batter becomes smooth and velvety.

With the mixer running on low speed, pour in the buttermilk and add the mashed bananas. Mix until evenly combined. The batter will look slightly lumpy from the bananas, which is perfectly fine!

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Ensure everything is evenly distributed for consistent flavor and texture in the final bake.

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently, just until no dry streaks of flour remain. Avoid overmixing to keep the bread light and tender.

Line a loaf tin (approximately 26 cm x 12 cm) with baking paper, or grease it lightly if you prefer. For smaller loaves, divide the batter between two tins. Smooth the surface of the batter with a spatula for an even bake.

Preheat your oven to 180˚C (350˚F). Place the loaf tin on the center rack and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it!

Once baked, remove the banana bread from the oven and let it cool in the tin for 10 minutes. Transfer it to a wire rack to cool completely. Slice and serve this soft, flavorful banana bread as a treat for any time of the day!