Prepare to transform your kitchen into a bakery with Dominique Ansel's legendary banana bread recipe - the ultimate game-changer for breakfast and dessert lovers! This isn't just another banana bread; this is a culinary masterpiece that will have your family and friends begging for seconds. Created by the genius pastry chef behind the famous Cronut, this recipe promises a moist, rich, and absolutely divine banana bread that elevates the humble quick bread to an art form.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal of the banana bread.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until they are smooth with only a few small lumps remaining. The bananas should be well mashed to ensure a moist bread.
- Add the 1/2 cup of melted unsalted butter to the mashed bananas and mix until fully combined. The mixture should be slightly warm but not hot to avoid cooking the egg in the next step.
- Stir in the 3/4 cup of granulated sugar, mixing until well incorporated. This will help to sweeten the bread and give it a nice texture.
- Add the large egg to the mixture and beat it in until fully combined. Then, pour in the 1 teaspoon of vanilla extract and mix well.
- In a separate bowl, whisk together the 1 teaspoon of baking soda and 1/4 teaspoon of salt. This step helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry mixture to the banana mixture, gently folding in the 1 1/2 cups of all-purpose flour. Be careful not to overmix; stir just until the flour is incorporated, and the batter is slightly lumpy.
- If desired, you can fold in any additional ingredients at this stage, such as chopped nuts or chocolate chips, to enhance the flavor and texture of your banana bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Dominique Ansel's banana bread warm or at room temperature, either plain or with a spread of butter!
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Don't Overmix: When adding flour, mix just until incorporated. Overmixing can lead to tough, dense bread.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for better incorporation and a smoother batter.
- Check for Doneness: Use the toothpick test - insert it into the center, and if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent it from crumbling and to let the flavors set.
- Optional Enhancements: Consider adding chocolate chips, nuts, or a sprinkle of cinnamon for extra flavor complexity.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
