Instructions

• Preheat oven to 350°F. Grease a 10 x 5‑inch loaf pan and optionally line it with a parchment paper sling for easy removal.
• In a large bowl, whisk together 2 cups (400 g) granulated sugar, 2 cups (250 g) all‑purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon ground nutmeg, and 1/2 teaspoon salt until evenly combined.
• In a medium bowl, mash 4 (about 400 g) overripe bananas with a fork until mostly smooth. Add 3 large eggs and whisk until the mixture is uniform.
• Pour the banana‑egg mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain.
• Pour in 14 tablespoons (196 g) melted salted butter and fold it into the batter until incorporated and the batter is mostly uniform. Stop mixing as soon as the butter is incorporated—do not overmix.
• Transfer the batter to the prepared loaf pan, smoothing the top lightly and leaving about 3/4 inch of space from the top of the pan.
• In a small bowl, stir together 2 tablespoons granulated sugar and 1 1/2 teaspoons ground cinnamon. Sprinkle this cinnamon‑sugar evenly over the top of the batter.
• Bake in the preheated oven 1 hour to 1 hour 10 minutes, until a toothpick or thin knife inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking if your oven heats unevenly.
• Remove the loaf from the oven and let it cool in the pan on a cooling rack for 15 to 20 minutes.
• Run a knife around the edges, lift the loaf from the pan using the parchment sling or invert the pan, and transfer the loaf to a rack to cool further before slicing and serving.