You may not know the name Dominique Ansel, but you’ve probably heard of his most famous creation. Dominique Ansel invented the “Cronut”, a cross between a doughnut and a croissant. Prior to the Cronut, Ansel was known for The DKA, a flaky, buttery pastry about the size of a muffin. I actually prefer the DKA (Dominique’s Kouign Amann) to the Cronut. The DKA is less sweet and has a flakier texture. Here’s a picture of my latest.
Fancy French pastries aside, it recently came to my attention that there is a Dominique Ansel Banana Bread. So even though I have at least 900 other banana bread recipes, I had to try Dominique Ansel’s take on this American favorite.
It’s good! With 2 cups of sugar and 2 cups of flour, its proportions are a little different than other banana bread recipes and it is fairly sweet. It also doesn’t rise as high or dome, yet it still has a uniform and not-too-crumbly texture, so it slices neatly. And finally, it doesn’t call for vanilla, so the flavor you get is a a pretty clean mix of banana and nutmeg.
You can make it as one large banana bread, or if you have about 6 mini loaf pans, you can make a bunch and share with friends.
I’d make this one again for a tea or an event where it’s going to be served alongside other sweets. For breakfast, I’d probably choose a less sweet recipe. But this one’s definitely good and worth a try!
Dominique Ansel’s Banana Bread
- 2 cups granulated sugar 400 grams
- 2 cups all-purpose flour 270 grams
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 3 large eggs
- 4 overripe bananas mashed (480 grams)
- 14 tablespoons unsalted butter melted
- Preheat the oven to 350°.
- Grease a 10x5x3 1/2 inch loaf pan (see note regarding other sizes).
- In one bowl, whisk together the sugar, flour, baking soda, baking powder, nutmeg and salt.
- In a separate bowl, whisk the eggs, then stir in 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 prepared pan (or pans) and bake until a skewer or cake tester inserted in the center comes out clean, about 1 hour and 10 minutes.
- Let cool completely before slicing.