Dominique Ansel's Banana Bread
An ultra-rich indulgent moist bread with lots of sugar and butter that it can pass off as a cake.
Servings: 10 slices
Calories: 230.5kcal
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 sugar, 1¼ cups all-purpose flour , ¼ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- In another large bowl, whisk the eggs and combine them with the mashed bananas.2 large eggs, ¾ 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.
Notes
If you find the bread browning too quickly, tent it with foil or reduce the temp to 150°C towards the last few minutes.
Nutrition
Calories: 230.5kcal | Carbohydrates: 34.63g | Protein: 3g | Fat: 9.2g
