The Queens Own Banana Bread Perfectly Moist Spiced and Easy to Make

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease the 9x5 inch loaf pan. Line the bottom and long sides with parchment paper, leaving an overhang (a 'sling') for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
3. In a separate bowl, mash the very ripe bananas using a fork until mostly smooth but still containing some small lumps.
4. In the large mixing bowl, combine the melted butter and brown sugar. Whisk vigorously until smooth.
5. Add the beaten eggs and vanilla extract to the butter mixture. Whisk well until combined.
6. Gently stir in the mashed bananas and the milk until just incorporated.
7. Add the dry ingredient mixture to the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing immediately once you no longer see streaks of dry flour. Do not overmix.
8. Pour the batter evenly into the prepared loaf pan.
9. Place the loaf pan in the centre of the preheated oven. After 25–30 minutes, if the top is browning too quickly, lightly tent the loaf with aluminium foil.
10. Continue baking for a total of 60–70 minutes. The loaf is done when a wooden skewer inserted into the very centre comes out clean or with just a few moist crumbs attached.
11. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Lift the loaf out and transfer it to a wire rack. Cool completely before slicing (about 30–45 minutes) to prevent a gummy texture.