This moist banana bread is all about the banana flavor. If you're looking for a zero frills recipe that delivers big, this recipe will quickly become a staple! As the name suggests, this banana bread is insanely moist due to the use of oil as the primary fat and lots of extra ripe (they should be nearly black and almost syrup-y in texture) bananas. After baking, the loaf is sprinkled with turbinado (raw) sugar. This adds a lovely distinctive sugary crunch to each slice. This banana bread can hold for days, but will not last that long!
Preheat the oven to 325°F (160°C) with a rack in the center position. Grease a 8 x 4 inch (20 x 10 cm) loaf pan with baking spray and line with a parchment paper sling overhang. This will allow you to easily lift the banana bread out of the pan after baking.
In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. In a separate large bowl, mash the bananas with a fork or potato masher until smooth. Set aside.
In a large mixing bowl, lightly whisk the eggs. Add the oil, sugar, and vanilla extract to the bowl and whisk until smooth. Add the mashed bananas to the bowl and whisk mixture until smooth. Add the dry flour mixture to the wet ingredients. Using a stiff whisk, mix until no dry flour or bits are visible. Avoid over mixing.
Transfer the batter (it is relatively thin!) to the greased loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle the top with the turbinado sugar, distributing it evenly over the surface. It will mostly set on the bread as it cools. Note: The goal here is for the turbinado to be visible and very distinctive in texture, which is why we are not sprinkling the batter with sugar before baking.
Set on a wire rack and allow the banana bread to cool in the pan for 15 to 20 minutes. Grab the parchment paper overhang to lift the bread out of the pan, using a sharp knife to loosen the edges if necessary.
Set on a rack to cool completely before serving. Storage: Set a paper towel on the top of the banana bread (this absorbs moisture and helps keep the top of the loaf from becoming gummy during storage) and place in a Ziplock bag, squeezing out any excess air. Store at room temperature for 4 to 5 days.
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This banana bread also freezes extremely well. Wrap the loaf (or individual slices) tightly in plastic wrap or aluminum foil. Place in a Ziplock bag, squeeze out any excess air, and freeze for 3 months or longer. If freezing an entire loaf, allow to thaw at room temperature for 24 hours for before serving.
Individual slices can thaw in less than 30 minutes on your countertop. They can also be placed directly into a toaster or toaster oven, if you prefer.
Inspired by the banana bread at Sparrow Bakery in Bend, Oregon.