Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 cup (60ml) dark rum (optional)
  • 3 very ripe bananas, mashed (approximately 1 1/2 cups)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon ground cinnamon (2.5g)
  • 1/4 teaspoon ground nutmeg (1.25g)
  • 1/4 teaspoon salt (1.25g)
  • 2 tablespoons brown sugar (30g) (optional)
  • 1 tablespoon chopped pecans or walnuts (15g) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and rum (if using).
  4. Gently fold in the mashed bananas until just combined. Be careful not to overmix.
  5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few streaks of flour are okay – overmixing leads to tough bread.
  7. Pour the batter into the prepared loaf pan, spreading evenly.
  8. Sprinkle the brown sugar and chopped nuts (if using) evenly over the top of the batter.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging to it).
  10. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.