Moist & Fluffy One Bowl Banana Bread

First, preheat your oven to 325 degrees F (165 degrees C). Meanwhile, grease up a 9x5 inch loaf pan to ensure your banana bread doesn't stick.

In a large bowl, combine the mashed bananas and sugar. A handy tip here: make sure your bananas are really ripe - the darker the better, as they give an extra layer of sweetness and depth to your bread.

Gradually add the beaten eggs, buttermilk, and vegetable oil to the banana and sugar mixture. Stir well until the ingredients are fully incorporated. Pouring in slowly and stirring continuously helps avoid lumping.

Add the all-purpose flour, baking powder, baking soda, and salt. It's essential to add these ingredients gradually as you stir, ensuring evenly distributed throughout the batter. This will provide your bread uniform consistency and texture.

Stir in the vanilla extract to give your banana bread an extra depth of flavor. It's my secret ingredient that really brings out the banana's sweetness!

Pour the mixture into your pre-greased loaf pan. Smooth the top with the back of a spoon.

Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the bread comes out clean. If the bread begins to brown too much on top, cover it loosely with aluminum foil to avoid overbrowning.

Finally, let the banana bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. Patience is key here; remember, the bread continues to cook as it cools.