Dominique Ansel's Banana Bread
This banana bread recipe is adapted by one from French chef, Dominique Ansel. The original version calls for a very large loaf pan, but you can use any size so long as you adjust the bake time.
Servings 24
Ingredients
- 2 cups granulated sugar 400 grams
- 2 cups all-purpose flour 270 grams
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 3 large eggs
- 4 overripe bananas mashed (480 grams)
- 14 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°.
- Grease a 10x5x3 ½ 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.
Notes
I used 6 disposable loaf pans that measured 5 ⅔ x 3 5/16 x 1 ⅞ and 2 cups capacity each. Bake time was about 40 minutes.