Dominique Ansel's Banana Bread
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 25 mins
-
Servings
12
-
Course
Bread
Dominique Ansel's Banana Bread
Description
This banana bread combines common baking ingredients with ripe mashed bananas to produce a moist texture and pleasant sweetness. The dry ingredients include sugar, flour, baking powder, baking soda, nutmeg, and salt, adding structure and subtle spice. Whisking eggs and bananas before combining with dry ingredients ensures an even blend, and folding in melted butter enriches the batter.
Poured into a greased 10" x 5" loaf pan and baked at 350°F for about 70 minutes, the bread develops a golden crust while remaining soft inside. The nuttiness from the butter and the aromatic nutmeg complement the banana flavor without overwhelming it.
The loaf is best cooled before slicing, allowing the crumb to set. Variations include adding a cinnamon-sugar topping before baking for a crunchy sweet crust. This recipe yields one standard-sized loaf, suitable for breakfast or snacks.
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 teaspoon salt
- 3 egg
- 2 cups banana from about 4 bananas, mashed ripe
- 14 tablespoons butter melted, plus more for greasing pan, unsalted
Instructions
- Preheat the oven to 350°F. Grease a 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, nutmeg, salt and baking powder.
- In a separate large bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.
- Pour the batter into the prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before turning the bread onto a wire rack to cool.
Notes
- A crunchy cinnamon-sugar topping can be added by mixing three parts sugar with one part cinnamon and sprinkling it over the batter before baking.
- This recipe makes one 10x5-inch loaf size.
- Recipe source is Dominique Ansel.
User Reviews
Overall Rating
4.6
You'll Also Love
