Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled
  • ½ cup packed Dark Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2 Tbsp Whole Milk or Buttermilk (or plain Greek yoghurt)
  • 3–4 medium Overripe Bananas (approx. 350 g), mashed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan well, then line it with a parchment paper 'sling' (a strip covering the bottom and two long sides) for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate medium bowl, mash the overripe bananas. Leave them slightly lumpy for texture.
  4. In a second large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously until smooth and glossy.
  5. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Add the mashed bananas and the milk/yoghurt to the wet mixture. Stir until combined.
  7. Pour the banana/wet mixture into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until streaks of flour disappear. Stop immediately; a few lumps are better than a tough loaf.
  8. Scrape the batter evenly into the prepared loaf pan. Bake for 55 to 65 minutes.
  9. Test for doneness: The loaf should be deeply golden brown, and a wooden skewer inserted into the centre should come out with only a few moist crumbs attached (not wet batter). If the top darkens too quickly, loosely tent the loaf with foil after 35–40 minutes.
  10. Let the loaf cool in the pan for 10 minutes. Then, use the parchment sling to lift the loaf out and transfer it to a wire rack to cool completely before slicing.