How To Make Dominique Ansel's Banana Bread | Tasting Table Recipe
The prince of pastry revives a classic
Anything Dominique Ansel touches morphs into a delectable treat—even something as classic and humble as banana bread. Here, Ansel rescues the fate of overripened bananas, turning them into an exceptionally moist cake.
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To learn more, read "Gone Bananas."
Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY
Dominique Ansel's Banana Bread
Learn to make Dominique Ansel's banana bread.
Prep Time
20
minutes
Cook Time
1.17
hours
servings
1
loaf
Total time: 1 hour, 30 minutes
Ingredients
- 2 cups sugar
- 2 cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs
- 4 overripe bananas, mashed
- 14 tablespoons unsalted butter, melted, plus more for greasing pan
Directions
- Preheat the oven to 350°. Grease a 10" x 5" x 3 ½" loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate 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 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 slicing.
Nutrition
| Calories per Serving | 281 |
| Total Fat | 11.1 g |
| Saturated Fat | 6.7 g |
| Trans Fat | 0.4 g |
| Cholesterol | 56.7 mg |
| Total Carbohydrates | 43.7 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 28.6 g |
| Sodium | 210.8 mg |
| Protein | 3.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
