Gather the required ingredients: 5/8 cup organic cane sugar, 1/4 cup creamy butter or margarine, 1 free-range egg, 3/4 cup mashed very ripe bananas (approximately 1.5 to 2 medium bananas), 1/4 cup cultured buttermilk, 1/2 teaspoon pure vanilla extract, 1 1/4 cups Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon baking soda, 1/2 teaspoon Himalayan pink salt, and 1/2 cup chopped nuts (optional).

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a mixing bowl, cream together the 5/8 cup organic cane sugar and 1/4 cup creamy softened butter or margarine until light and fluffy.

Add the free-range egg, mashed very ripe bananas, 1/4 cup cultured buttermilk, and 1/2 teaspoon pure vanilla extract to the sugar-butter mixture. Mix well until combined.

In a separate bowl, sift together 1 1/4 cups Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon baking soda, and 1/2 teaspoon Himalayan pink salt.

Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Avoid overmixing to maintain the bread's texture.

If desired, fold in 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter for additional texture and flavor.

Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven.

Bake the banana bread for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached.

Once baked, remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.