Banana Bread - By The Hummingbird Bakery
Ingredients
2 ¼ cups (10.15 ounces or 288 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 ½ cups (11.25 ounces or 319 grams) light OR dark brown sugar
2 large eggs, at room temperature
1 cup (8 ounces or 227 grams) mashed bananas
½ cup plus 2 Tablespoons (5 ounces or 148 grams) unsalted butter, melted and cooled slightly
Method
Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 325°F. Spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Mix the sugar, eggs, and bananas. In a large bowl, whisk together the sugar and eggs until combined. Add the bananas and use a rubber spatula to mix until combined.
Add the dry ingredients and the butter. Gradually mix in the dry ingredients into the wet ingredients until just combined. Slowly pour in the melted butter. Use the rubber spatula to finish mixing until smooth and well combined, 1 to 2 minutes more.
Assemble and bake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with few crumbs attached. Cool on a wire rack.
Serve and store. Serve warm or at room temperature. The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.