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.
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)
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
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.