World Famous Pastry Chef Dominique Ansel’s Go-To Banana Bread Recipe
If you’re anything like me, the words Dominique Ansel and banana bread are enough to stop you mid-scroll. Because when one of the greatest pastry chefs of our time drops a banana bread recipe?
You bake it. Immediately!
If you are serious about baking, the name Dominique Ansel probably already means something to you. Ansel is the French pastry chef behind the world-famous Cronut®, a croissant-doughnut hybrid that sparked lines around the block in New York City. His creativity and precision have earned him countless awards, including the title of World’s Best Pastry Chef by the World’s 50 Best Restaurants.
You can find this recipe plus more from his celebrated cookbook, Everyone Can Bake: Simple Recipes To Master and Mix a collection of foolproof recipes that give home cooks the opportunity to learn the building blocks of baking from one of the best in the game.
And let me tell you, this banana bread is legit.
Today, I am sharing why this banana bread deserves a permanent spot in your baking rotation, plus a few fun banana tips to guarantee perfect results every single time.
Why Dominique Ansel’s Banana Bread Is So Special
- The texture is perfectly tender with crispy edges.
- It strikes an ideal balance between sweet and buttery (Dominique is French, so you know there’s plenty of butter).
- It stays moist for days, developing even deeper flavor over time.
- It is simple and foolproof, but the result tastes elevated.
If you are looking for a banana bread that feels like it belongs in a beautiful French café, this is it.
Tips for Banana Bread Success
How to Ripen Bananas Quickly
The key is using bananas that are deeply ripened, heavily speckled or almost black on the outside for the sweetest, richest flavor. If your bananas are still stubbornly yellow or even green, do not worry, you have options.
Oven Method:
Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for about 15 to 20 minutes. They will blacken on the outside, but inside, they will become sweet and soft — exactly what you need for banana bread.
Paper Bag Method:
Put your bananas in a brown paper bag with an apple or a ripe tomato. The ethylene gas released by the other fruit will speed up the ripening process overnight.
Mash Gently, Leave Some Texture
When mashing your bananas, aim for mostly smooth but leave a few small lumps.
Those little pockets of real banana in the finished bread create an irresistible texture that feels more homemade and special.
Be Careful Not to Overmix
Once you add the dry ingredients to the wet, stir just until combined.
Overmixing develops gluten and can make your banana bread tough.
You want the batter to look slightly lumpy when you pour it into the pan — that is a good thing.
Favorite Ways To Serve It
- Warmed up in the toaster oven
- Slathered with a little salted butter
- Paired with your favorite coffee, obviously
- Use for the fanciest French toast of all time
- Thick enough to stand up to grilling then topped with vanilla ice cream
Dominique Ansel’s banana bread is everything you want banana bread to be, moist, flavorful, simple, and just indulgent enough to feel like a special occasion without any fuss. Whether you are a seasoned baker or just someone who always seems to have a few overripe bananas sitting on the counter, this recipe belongs in your kitchen.
Trust me: once you try it, it might just be your new go-to banana bread recipe.
Gina
Dominique Ansel Banana Bread
Ingredients
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) AP flour
- 3/4 tsp (3 g) baking soda
- 3/4 tsp (2 g) ground nutmeg
- 1 tsp (5 g) salt
- 1 tsp (5 g) baking powder
- 3 (150 g) large eggs
- 2 cups (400 g) about 3-4 overripe bananas, peeled & mashed
- 14 tbsp (200 g) 1 3/4 sticks unsalted butter, melted, plus more for greasing
Instructions
- Preheat oven to 350°F
- Butter all sides of the loaf pan or you can use parchment paper to line the pan.
- Mash the bananas then in a large mixing bowl add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated.
- Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a knife comes out clean.
- Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm!
