I have several other Banana Bread recipes— and they are all good. But this one hit the spot. So much that I now buy twice the amount of bananas, only to be sure that we have four ripe bananas available at any point of time! This recipe for the comfortable dessert is lighter, more balanced, and has the perfect caramelized thick crust.
TastingTable.com adapted this recipe from Dominique Ansel, Dominique Ansel Bakery, New York, NY, and said this about it: Anything Dominique Ansel touches morphed into a delectable treat— even something as classic and humble as banana bread. Here, Ansel rescues the fate of over-ripened bananas, turning them into an exceptionally moist cake.
They go on to say that at his bakery, his tinkering doesn't stop with the finished loaf. He soaks bits of it into sweetened condensed milk for tres leches and smears layers of mascarpone over the milky bread to make a decadent tiramisu.
Yield: 1 loaf | Cook time: 1 hour and 10 minutes | Total time: 1 hour and 30 minutes
2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon nutmeg
1 teaspoon salt
3 eggs, at room temperature
4 ripe bananas, mashed
14 tablespoons / 200 grams unsalted butter, melted
- Preheat oven to 350F. Butter and flour a 10" x 5" x 3 1/2" loaf pan.
- In a large mixing bowl, mix together the dry ingredients.
- In a separate medium sized mixing bowl beat the eggs and combine with the mashed bananas.
- Add wet ingredients (egg-banana mixture) to the dry ingredients and mix together until just combined.
- Mix in the melted butter until fully incorporated.
- Pour the batter into the prepared loaf pan. Bake until golden brown and a cake tester inserted in the center comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing (if you can wait!)