Franco-American Banana Bread

Ingredients

• 1⅓ cups (177 g) all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon coarsely ground black pepper
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cloves
• 4 large eggs, at room temperature
• 1 cup (200 g) packed brown sugar
• 3 very ripe medium bananas, peeled
• 1 additional ripe banana, peeled, for decorating (optional)
• 14 tablespoons (7 ounces/200 g) unsalted butter, melted
• Turbinado or sanding sugar, for sprinkling (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch loaf pan with baking spray, or butter and flour it. Line the bottom and long sides with parchment, leaving an overhang for lifting the loaf.
2. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, black pepper, nutmeg, and cloves.
3. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and brown sugar for 3 to 4 minutes, until pale, thick, and airy.
4. Add the three very ripe bananas. Use the looped end of the whisk or a potato masher to crush them into the egg mixture, leaving small pieces scattered through the batter for fuller banana flavor.
5. Slowly stream in the melted butter while whisking on low speed. Continue mixing until the batter is glossy and evenly blended.
6. Add the dry ingredients in two additions and fold gently with a flexible spatula just until no flour streaks remain. Do not overmix.
7. Scrape the batter into the prepared pan and smooth the top. If using the decorative banana, split it lengthwise and place the halves cut side up on the batter. Sprinkle with turbinado or sanding sugar.
8. Bake for 55 to 65 minutes, rotating the pan after about 35 minutes. The bread is ready when deeply golden and a tester inserted near the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top darkens too quickly.
9. Cool in the pan on a rack for 10 minutes. Lift the loaf out with the parchment and cool completely before slicing. Serve plain, toasted, or alongside strong coffee.