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Dominique Ansel Banana Bread

This ultra-moist banana bread from world-renowned pastry chef Dominique Ansel is rich, buttery, and packed with real banana flavor.
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Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes
Servings: 12

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!

Notes

*Don't be alarmed this banana bread will bake darker than every other banana bread recipes, but that is normal. If you are concerned you can use foil to tent the top to curb the browning. The crispy edges are my favorite part!
Storage: The banana bread can be tightly wrapped in plastic wrap, beeswax wrap, or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks.