On a never-ending search for the ultimate banana bread, I found this version. It is fantastic.
Often I spread a layer of almond butter or Nutella or some such deliciousness on top of my toasted banana bread but this one requires no gilding. It is perfect just the way it is. And a snap to make, as long as you have thought far enough ahead to let your bananas ripen (or have some stockpiled in the freezer).
My new kitchen gizmo: a butter measure.
Butter measure in action.
Get the butter melted first, so it has time to cool.
Flour, baking soda, baking powder and salt.
Make sure you have lots of nutmeg.
All the dry ingredients.
Now, get the bananas.
Grab three eggs too.
Add the wet ingredients to the dry ingredients.
Just one more step.
Pour the slightly cooled melted butter into the batter.
Stir in the butter.
Into the prepared pan and ready to bake.
Baked banana bread.
Dominique Ansel’s Banana Bread.
Dominique Ansel’s Banana Bread
Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY
Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
2 cups sugar
2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
4 overripe bananas, mashed
14 tablespoons unsalted butter, melted, plus more for greasing pan
1. Preheat the oven to 350°. Grease a 10″ x 5″ x 3-1/2″ 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.