Banana Bread

It's simply wrong to consider this banana bread as a baked good. It's much better than just good, it's baked deliciousness. 

I found this recipe on All Recipes, and with over 6,000 reviews and an average of 4.5 stars, I knew it would have to turn out at least decent. I read some of the reviews and some mentioned it was dense, but mine was very moist and stayed moist for a couple of days. I made sure not to over-beat the batter. I also altered the recipe just a bit by adding cinnamon and nutmeg. The end result was flavorful and moist, and a thick slice was great for dessert or breakfast. 

Ingredients for 1 loaf

• 5 very ripe bananas, enough for 2 1/3 cups mashed 
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon nutmeg
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs

Preheat oven to 350 degrees. Lightly grease a loaf pan. 

In a mixing bowl, cream the butter and sugar. Scrape the bottom and sides of the bowl.

In another bowl, whisk together the dry ingredients and set aside.

Add the eggs and mashed bananas to the butter-sugar mixture. Mix until just combined and gradually add the flour mixture until all is moistened. Pour into prepared loaf pan and bake for 1 hour. Use toothpick test.

Allow to cool inside pan for 10 minutes before removing.