Banana Bread
2 cups AP flour
3 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp ground nutmeg
9 tbs unsalted butter
1/2 cup granulated sugar (plus more for dusting)
1/4 cup packed light brown sugar
3 eggs
1 tsp vanilla extract
4 ripe bananas
Preheat the oven to 350. Line the bottom of a loaf pan with parchment or wax paper (spray the bottom of the pay with a little cooking spray to get the paper to stick). Spray the pan and paper with a generous coating of non stick cooking spray. Put a handful of sugar in the pan. Use the sugar to dust the bottom and sides of the pan with sugar, discarding any leftover sugar once coated. Sift the flour, baking powder, salt, cinnamon, and nutmeg together in a medium sized bowl. In another bowl, combine the butter, granulated sugar, and brown sugar. Beat the butter and sugars until fluffy. Add the eggs, one at a time, allowing each one to be incorporated into the batter before adding the next egg. Add the vanilla. Thinly slice three of the bananas into the wet mixture. Continue to mix for a couple of minutes until the bananas are well incorporated into the mixture and there are no large chunks of banana remaining. Slowly add the dry ingredients and mix until just combined. Slice (very thinly) the remaining banana into the mixture. Mix again until the banana is just incorporated, about 15 seconds. Put the mixture in the prepared loaf pan. Sprinkle the top with a little more granulated sugar. Bake for about 1 hour to 1 hour, 15 minutes. Start checking it at one hour for doneness (when a toothpick inserted into the center of the bread comes out clean). At my altitude it takes about an hour but when I made it at my mom’s last week at sea level it took 1 hour and 1 minutes.