Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper (leave an overhang for easy removal) and spray the parchment and sides with nonstick baking spray.

In a large bowl, sift or whisk together 2 and 1/4 cups (270 g) all-purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set the dry mixture aside.

In a separate large bowl, whisk the wet ingredients: 1/2 cup (113 g) melted unsalted butter, 2 tablespoons oil, 1/2 cup (106 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 2 large eggs (room temperature), 2 teaspoons vanilla extract, 1/4 cup (57 g) milk (room temperature), 1/4 cup (85 g) honey, and 1 and 1/2 cups (340 g) very ripe mashed bananas. Whisk until the mixture is smooth and the sugars are mostly dissolved.

Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold the mixture together gently until just combined — stop as soon as there are no large streaks of flour. Do not overmix.

Scrape the batter into the prepared 9x5-inch loaf pan and smooth the top with the spatula.

Bake on the center rack for about 50 minutes, or until the top is richly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Remove the pan from the oven and let the bread cool in the pan for at least 15 minutes. After 15 minutes, use the parchment overhang to lift the loaf from the pan and transfer it to a cooling rack or serve warm.