Hold on to those rotting bananas because this recipe is going to save them from the trash and make you and your loved ones very, very happy. This bread requires five rotting bananas, one bowl and one loaf pan. It's so easy and comes together without a lot of effort, but tastes like it is a masterpiece. And it is. Moist and rich but not too sweet, this is the only banana bread recipe you will ever need. I recommend baking this at the end of the day so it's ready when you wake up the next morning. It's good the first day, but even better the next day, so be patient and wait.
Heat oven to 350 degrees. Grease a loaf pan (9x5) with coconut oil or butter and set aside.
Melt butter in a large bowl and whisk in the brown sugar until it melts and it a beautiful caramel color.
Then stir in the mashed bananas.
Whisk in the eggs and vanilla.
Sprinkle the surface of the batter with salt, cinnamon, nutmeg (if using), baking soda and baking powder and stir until the ingredients are fully dispersed in the batter, and then stir a few more times just because.
Add the flour and stir until combined. Scrape batter into prepared loaf pan. It should come just under the top rim.
Sprinkle the top of the batter with coconut sugar and don't be shy because this is how the crust will get super crispy. Bake banana bread for 55-65 minutes. It is done when a toothpick comes out clean.
Let the bread cool in the loaf pan and let it sit out overnight.
The next morning, wake up early and cut into the beautiful banana bread. Make yourself a strong cup or coffee or tea and sit down to savor your culinary work and celebrate that you gave those rotting bananas a beautiful new life.
To store: continue to leave the top of the banana bread uncovered, as you won't want to lose that crunchy top. Merely cover the cut side with aluminum foil.