Dominique Ansel's Banana Bread

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.

To learn more, read "Gone Bananas."

Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY

Dominique Ansel's Banana Bread
5 from 68 ratings
Learn to make Dominique Ansel's banana bread. 
Prep Time
20
minutes
Cook Time
1.17
hours
Servings
1
loaf
Total time: 1.5 hours
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
  1. 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.
  2. 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.
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