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My Go-To Banana Bread

Dominique's easy banana bread from his new book Everyone Can Bake

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My Go-To Banana Bread
Recipe excerpted from Everyone Can Bake: Simple Recipes to Master & Mix (Simon & Schuster, April 2020) by Dominique Ansel.
The only banana bread recipe you'll ever need! Try Chef Dominique's Go-To Banana Bread recipe from his upcoming cookbook, Everyone Can Bake: Simple Recipes to Master & Mix (out April 14, 2020). Click HERE to preorder the book, and check out Chef Dominique demonstrating the video HERE. Happy baking!
Ingredients:
400g (2 cups) granulated sugar
250g (2 cups) AP flour (plus more for dusting)
3g (3/4 tsp) baking soda
2g (3/4 tsp) ground nutmeg
5g (1 tsp) salt
5g (1 tsp) baking powder
150g (3 large) eggs
400g (2 cups, about 3-4) overripe bananas, peeled & mashed
200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing
Equipment:
loaf pan
mixing bowl
spatula
Method: 
1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper).
2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated.
3. 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 cake tester or paring knife comes out clean.
4. 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.
Storage: The banana bread can be tightly wrapped in plastic 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. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again.
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Mini Madeleines

Piped and baked to order, served warm right out of the oven

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Mini Madeleines

Makes about 100 mini madeleines

Ingredients

  • 95g Granulated Sugar
  • 15g Raw Sugar
  • 10g Honey
  • 2g Salt
  • 120g All Purpose Flour
  • 4g Baking Powder
  • 140g Whole Eggs
  • 100g Butter
  • Zest of 1 Whole Lemon
  • Powdered sugar (for serving)

Instructions

  • Melt the butter and add in the raw sugar and honey.
  • Mix together the salt, granulated sugar, flour, baking powder in a bowl. Add in the eggs in room temperature.
  • Add in the melted butter and raw sugar mixture and the lemon zest. Mix together everything until evenly incorporated.
  • Leave the batter to rest for a few hours prior the usage.
  • When ready for service, prepare the madeleine mold by spraying it liberally with a nonstick cooking oil. Pipe the madeleine batter into the mold and cook at 375 degrees Farenheit until it is golden brown and puffed in the center (approximate 4 minutes).
  • To unmold, simply knock the madeleine pan against a table top.
  • Sprinkle with sifted powdered sugar.
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Double Chocolate Pecan Cookies

Rich, fudgy double chocolate cookies with crunchy pecans

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Double Chocolate Chocolate Pecan Cookies

(Gluten-Free)

Ingredients

  • 455g Dark chocolate chips (60% cocoa content or greater) 2 cups
  • 45g Unsalted butter (84% butterfat) 3 tablespoons + ½ teaspoon
  • 250g Granulated sugar 1 cup + 2 tablespoons + 2 teaspoons
  • 42g Cornstarch ¾ teaspoon
  • 3.75g Baking powder ¼ cup
  • 1g Kosher salt ½ teaspoon
  • 150g Whole eggs (large), lightly beaten 3 each
  • 55g Pecans coarsely chopped ¼ cup

Instructions

ONE DAY BEFORE (MAKE DOUGH )
  • Melt 1½ cups (340 grams) of the chocolate chips (set aside remaining chocolate) in a double boiler: Fill a medium pot with about 3 inches (7.5 cm) water and bring it to a simmer. Place the chips in a medium heatproof bowl and place the bowl snugly over the water. Stir slowly with a heatproof spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.
  • Melt the butter in the microwave (about 30 seconds on high). Mix into the melted chocolate with the spatula. Keep warm over the hot water.
  • Combine the sugar, cornstarch, baking powder, and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter. Use the spatula to make sure you incorporate any dry ingredients that have settled on the bottom or sides of the bowl.
  • Slowly whisk in the melted chocolate–butter mixture. (If it has cooled and begun to solidify, gently reheat it before incorporating.)
  • Gently fold in the remaining ½ cup (115 grams) chocolate chips and the pecans with the spatula.
  • Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.
THE DAY OF BAKE
  • Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350ºF (175ºC) for convection. Line a sheet pan with parchment paper.
  • Using your hands, break the dough into pieces the size of your palm (about 3½ tablespoons/50 grams). Roll the dough into balls and place them on the sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk. This dough doesn’t spread much, so the disks should be relatively close to the size of cookie you’d like.
  • Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.
  • Let the cookies cool on the pan for 5 to 7 minutes, to further set.
  • Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with the remaining dough.
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Videos

My Go-To Banana Bread recipe – from my upcoming book, Everyone Can Bake (out April 14, 2020)

  • 75 minutes
  • Easy

The only banana bread recipe you’ll ever need! Check out Chef Dominique’s Go-To Banana Bread recipe from his upcoming cookbook, Everyone Can Bake: Simple Recipes to Master & Mix (out April 14, 2020).

Click HERE to preorder the book, and follow along with the recipe video.
Happy baking!

My Go-To Banana Bread
By Dominique Ansel
Recipe excerpted from his upcoming book Everyone Can Bake: Simple Recipes to Master & Mix (Simon & Schuster, April 2020)
Ingredients:
400g (2 cups) granulated sugar
250g (2 cups) AP flour (plus more for dusting)
3g (3/4 tsp) baking soda
2g (3/4 tsp) ground nutmeg
5g (1 tsp) salt
5g (1 tsp) baking powder
150g (3 large) eggs
400g (2 cups, about 3-4) overripe bananas, peeled & mashed
200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing
Equipment:
loaf pan
mixing bowl
spatula
Method: 
1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper).
2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated.
3. 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 cake tester or paring knife comes out clean.
4. 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.
Storage: The banana bread can be tightly wrapped in plastic 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. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again.
cake

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