¾cupsunsalted butter(1-½ sticks), melted and cooled
1cupmashed overripe bananas*
1-½teaspoonsvanilla extract
¼teaspoonalmond extract
1teaspoonorange zest(optional)
1tablespoonwhite sparkling sugar, or Demerara sugar for topping
Instructions
Preheat oven to 350 degrees F. Grease and flour a 1-pound loaf pan (about 8-½" x 4-½" x 2-¾").
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a second bowl, whisk eggs until light and frothy. Add brown sugar, cooled melted butter, and extracts, stirring with a wooden spoon until combined. Stir in mashed bananas and orange zest (if using).
Add wet ingredients to the reserved flour mixture, stirring gently until just combined. For a tender bread, do not over-mix. A few streaks of flour are ok.
Pour batter into prepared pan. Evenly sprinkle the top with sparkling sugar. Bake for 1 hour, until a cake tester inserted into the center of the loaf comes out with only a few crumbs attached.
Cool in pan for 20 minutes. Remove loaf from pan and continue cooling on a wire rack. Slice with a serrated knife into 1-inch slices.**
Notes
*The recipe is forgiving if you wind up having extra mashed bananas. 1 cup is the standard that I use, but I've increased up to 1-¼ cups total (so as to not waste the fruit) with good results. The more banana you use, the moister and more strongly flavored the bread will be. **This bread freezes beautifully. I like to wrap individual, cooled slices in plastic wrap, storing them in freezer bags. Slices can be defrosted on the countertop at room temperature, gently microwaved, or toasted.