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I think I finally got it together with this banana bread recipe. It has the perfect texture of BA’s Best Banana Bread but with far more flavor.

Makes 1 loaf.

1 ½ tsp ground cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ground ginger
2 cups all purpose flour
1 ¼ tsp baking soda
¾ tsp kosher salt
1 cup packed dark brown sugar
⅓ cup heavy cream*
1 tbsp buttermilk powder*
1 tsp vanilla extract
½ stick softened butter
2 large eggs
1 ½ cups ripe mashed banana ( about 4 bananas)
*If you can’t find buttermilk powder substitute the buttermilk powder and heavy cream with ⅓ cup of buttermilk.

•  Preheat oven to 350°. Lightly coat a 9×5 loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
• Whisk flour, baking soda, spices, buttermilk powder (if using), and salt in a medium bowl.
• Using an electric mixer on medium-high speed, beat brown sugar, heavy cream/buttermilk and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed. Add vanilla extract.
• Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.
• Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.