Ultimate Banana Bread

Heat oven to 350°F (175°C)

Butter a 6-cup (9 5-inch) loaf pan or coat with nonstick spray

1Bakeloaf pan · 1 h

1 cup (190 grams) packed light brown sugar		whisk in brown sugar until smooth
1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan	melt butter in large bowl	whisk in brown sugar until smooth	stir in mashed banana	whisk in eggs and vanilla	sprinkle salt, spices, leaveners on batter	whisk until dispersed, then 10 more turns	stir in flour until combined	scrape into pan, just over 1/2 inch below rim	sprinkle raw sugar on top	1bake 350°F (175°C) 55 to 65 min	cool in pan
2 slightly heaped cups (about 18 ounces or 510 grams) mashed banana, from 4 extra-large or 5 medium-large bananas
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon fine sea or table salt
1 heaped teaspoon ground cinnamon
A few gratings of fresh nutmeg (optional)
1 teaspoon baking soda
1 teaspoon baking powder
2 cups (260 grams) all-purpose flour
2 tablespoons (25 grams) raw or turbinado sugar, for topping

Done when a toothpick inserted comes out batter-free; check the upper third near the rim too. The top will get very dark but will not taste burnt. Use a sheet pan underneath the first time in case it spills over. Good on day one but exceptional on days two and three. Store uncovered in the pan; once cut, press foil against the cut side. Keeps five days at room temperature.

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