Dominique Ansel banana bread is an ultra-rich moist bread with lots of sugar and butter. Can't deny the fact, that it is the best banana bread recipe hands down.
My husband who is never a banana bread fan is beyond obsessed with this one. I did not consider him so made using my two mini loaf pans so I can save one for later. He ate one slice and then kept asking for more! I had to use up the second loaf too soon. 😄
I have some great banana bread recipes in my repertoire, like banana bread with nigella seeds, chocolate banana walnut bread and chocolate plum banana bread!
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Who is Dominique Ansel?
Dominique Ansel is a French-American pastry chef and the owner of Dominique Ansel Bakery in New York City. He is the man behind the famous Cronut, which is a doughnut made from croissant dough. I don't know if I will ever get a chance visit his Bakery. But, thanks to his Instagram for a virtual taste! Also, this banana bread recipe is part of his book, Everyone Can Bake.
What makes this banana bread extra good?
Dominique Ansel banana bread is rich and moist with lots of sugar and butter, you know we love butter here! I never associated banana bread to be an ultra-rich indulgent snack but this recipe is seriously a must-try. I am here to tell you it is worth every single calorie.
The high sugar, butter and eggs compared to the usual banana bread recipes make this a richer quick bread. It would easily pass off as a pound cake and gets even better with some dollop of ice cream.
So don't bake banana bread because you forgot to eat the bananas and they went black on you. Instead, plan and wait or ripen some bananas to make this extraordinary quick bread! I swear, you will not regret it. I want to know what you think of this bread, so please let me know in the comments. You can watch Dominique making this banana bread on his Instagram.
Ingredients
Here is what you will need to make this too-good banana bread:
- regular white sugar
- all-purpose flour: aka plain flour or maida
- baking soda
- baking powder
- ground cinnamon or nutmeg
- salt
- eggs
- ripe banana
- butter
Instructions
I have provided cup measurements that were measured by the fluff, scoop and sweep method where 1 cup is 250ml. I tweaked the recipe to fit my two mini loaf pans without compromising on the richness of the recipe.
Baked at a tad lower temperature and was done in 45 minutes. My two mini banana bread came out of the oven dark brown, with a thick, almost caramelized crust. Thank you very much, sugar and the melted butter did their job well. This bread is crunchy on the outside and incredibly moist on the inside.
The almost burnt crust may not be appealing, but look at the crumb, the texture! The sheer rich taste will transport you to the heaven of banana bread!
Storage
Once your banana bread has cooled down completely, just wrap it tightly in plastic or toss it into an airtight container to keep it fresh. Leave it at room temperature for about 2 days. If you want it to last even longer, double-wrap it with plastic, stash it in an airtight container, and toss it in the freezer for up to 3 weeks.
When you're ready to enjoy your frozen banana bread, just take it out of the airtight container and let it chill in the fridge (while it's still wrapped up in plastic) for at least 3 hours or overnight. That way, it'll be soft and scrumptious again.
Top tip
If you happen to notice your banana bread getting a tad too brown on top a bit too quickly, don't sweat it.
First off, you can do the "foil tent" trick. Grab a piece of aluminum foil and gently drape it over the top of your banana bread. This nifty foil tent will shield your bread from getting overly browned while it continues to bake to perfection underneath.
Alternatively, if you can lower the temperature in your oven to around 150°C (that's about 300°F) during the last few minutes of baking. This gentle cooling will help prevent any further browning and ensure your banana bread is just the right shade of deliciousness.
📖 Recipe Card
Dominique Ansel's Banana Bread
Equipment
- 2 5x3 inch loaf pan
Ingredients
Dry Items
- 1 cup white sugar
- 1¼ cups all-purpose flour , (plain flour or maida)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg, (or cinnamon)
- ½ teaspoon salt
Wet Items
- 2 large eggs
- ¾ cup mashed overripe banana
- 100 grams butter, melted and cooled
Instructions
- Preheat the oven to 170°C. Grease and line with baking paper two 5 x 3 inches mini loaf pans and set aside. You may use one 8x4 inch loaf pan.
- In a large bowl, whisk together the sugar, flour, baking soda, baking powder, nutmeg or cinnamon and salt.1 cup white sugar1¼ cups all-purpose flour¼ teaspoon baking soda½ teaspoon baking powder¼ teaspoon ground nutmeg½ teaspoon salt
- In another large bowl, whisk the eggs and combine them with the mashed bananas.2 large eggs¾ cup mashed overripe banana
- Pour the wet ingredients over the dry ingredients and mix them until just combined. Stir in the melted and cooled butter and fold until fully incorporated.100 grams butter
- Pour the batter into prepared pans and bake in the preheated oven until golden dark brown about 45 minutes. The banana bread is done if a toothpick or cake tester inserted in the centre of the loaf comes out clean. Allow cooling for 10 minutes before removing and slicing.
- Serve warm banana bread with black coffee or tea. Store any leftovers in an airtight container for up to two days.
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