Moist Banana Bread

I edited the original recipe and added more spices and a bit of brown sugar on top.  I think it makes this banana bread almost perfect!

Ingredients:

All ingredients should be kept at room temperature.

• 3 Large extra ripe bananas – 1 1/2 C mashed
• 1 teaspoon lemon juice
• 2 C  all-purpose flour (less 2T in Colorado)
• 1 teaspoon baking soda (7/8 tsp in Colorado)
• 1 teaspoon baking powder (7/8 tsp in Colorado)
• 1/2 teaspoon salt
• 1 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 C  white sugar (less 1 T in Colorado)
• 1/2 C lt. brown sugar(plus a little extra for top of loaf) (plus 3T in Colorado)
• 8 T regular salted butter – softened (1 stick)(less 2 T in Colorado)
• 2 eggs – beaten (plus 1 egg white in Colorado)
• 1 1/2 teaspoon vanilla extract
• 1/2 C buttermilk

Instructions:

Preheat oven to 325 fahenheit

1. Grease and flour a loaf pan
2. In a medium size bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
3. In a medium size bowl, cream together the butter and sugars.
4. Beat in the eggs until combined.
5. Fold in the bananas.
6. Add in the vanilla extract an buttermilk.
7. Beat until combined.
8. Add the dry mixture into the wet mixture.
9. Stir gently and just until the flour is incorporated. Do not over stir.
10. Pour the batter into the prepared loaf pan.
11. Sprinkle a light amount of light brown sugar over the top.
12. Bake on the center rack for 1 hour and 10 minutes. Cooking times may vary. Check on bread at the 1 hour mark. Toothpick inserted into the center should come out clean and bread should be golden on the outside.
13. Let Cool for 5 minutes and then remove from the bread from the loaf pan and place on a cooling rack to finish cooling.
14. Slice and enjoy! (flavors will intensify the next day- If you put in tupperware cake carrier it will keep moist longer)
15. Enjoy!