Banana Snack Cake

4 ripe bananas
1 1⁄2 c all-purpose flour
1⁄2 t baking powder
1⁄2 t baking soda
1⁄2 t kosher salt
1⁄2 t ground cinnamon
1⁄4 t grated nutmeg
2 large eggs, at room temperature
2 t vanilla bean paste or extract
1 T neutral oil, I use avocado
1⁄2 c granulated sugar
1⁄2 c unsalted butter, softened
Sparkling sugar, optional

Spray a 9x9-inch (or 8x8”) baking pan with cooking spray (or brush with oil). Line the bottom and sides of the pan with parchment paper and spray or oil paper. Let excess paper overhang for easy unmolding. Preheat the oven to 350 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Whisk to combine. Set aside.

In a medium bowl, whisk the sugar and softened butter together until well-combined, light, and fluffy (can beat by hand or use a hand mixer). Mash 3 of the bananas with a fork in a small bowl, then add eggs, vanilla, and oil. Add banana mixture to butter mixture and whisk vigorously to combine.

Slowly stir in the dry ingredients, folding just until combined.

Transfer batter to the prepared pan and smooth the top. Slice the remaining banana into 1⁄2” thick slices and place on top of the cake. Sprinkle with sparkling sugar. Transfer to the oven and bake 45-55 minutes, until a cake tester inserted into the middle comes out clean. Cool on a wire rack for 15 minutes. Use parchment paper overhang to lift cake out of the pan and continue to cool cake on a wire rack to room temperature before slicing and serving.