Banana Bread with Cinnamon Sugar Crust

Preheat oven to 350-degrees. Line two 9x5-inch loaf pans with parchment paper and spray with baking spray. Set aside.

In the bowl of your stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Add the oil to the butter and beat until combined. Add the sugar to the mixer and beat until the butter-sugar mixture is fluffy. Scrape down the sides of the bowl as needed. Add the milk to the butter-sugar mixture, mixing until combined. Add the vanilla extract to the mixture. Add the eggs one at a time to the wet ingredients. Beat each egg in completely before adding the next egg. Add the bananas to the wet ingredients and mix until combined. Slowly add the flour, nutmeg, cinnamon, baking powder, baking soda and salt to the wet ingredients. Mix until barely combined. Remove the bowl from mixer, and gently finish mixing the batter with a rubber scraper, until all ingredients are incorporated. Set aside.

PREPARE CINNAMON-SUGAR TOPPING: In a small bowl, mix together the white sugar, brown sugar and cinnamon.

Sprinkle a little bit of the cinnamon sugar topping on the bottom of the prepared loaf pans, before equally distributing the banana bread batter into both loaf pans. Evenly spread the cinnamon-sugar topping on top of both loaves of banana bread and gently press the topping into the batter.

Bake both loaves together in 350-degree oven for 50-60 minutes. Mine took 56-minutes to bake. Banana bread is done when toothpick inserted into the middle comes out with raw batter on it. A few crumbs are okay. You do not want to over bake the bread. Remove the loaves from the oven and use the parchment paper to remove the loaves from the pan and transfer to a wire rack to cool.

Once banana bread has cooled completely, cut into desired sized slices.