Instructions

• Preheat the oven to 350°F. Place a rack in the center of the oven. Line a 9x5-inch loaf pan with parchment paper and spray the pan and parchment well with nonstick baking spray; set the pan aside.
• In a large bowl, sift together 2 and 1/4 cups (270 g) all-purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set the dry mixture aside.
• In a separate large bowl, whisk together the wet ingredients: 1/2 cup (113 g) melted unsalted butter, 2 tablespoons oil, 1/2 cup (106 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 2 large eggs (room temperature), 2 teaspoons vanilla extract, 1/4 cup (57 g) milk (room temperature), 1/4 cup (85 g) honey, and 1 and 1/2 cups (340 g) mashed very ripe bananas. Whisk until the mixture is smooth and fully combined.
• Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold the mixture until just combined — stop as soon as there are no large streaks of flour. Do not overmix.
• Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
• Bake on the center of the middle rack for about 50 minutes, or until the top is a rich golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Remove the pan from the oven and let the bread cool in the pan for at least 15 minutes.
• After cooling at least 15 minutes, lift the bread from the pan using the parchment and either serve warm or transfer to a cooling rack to cool further.