Dominique Ansel Banana Bread, Easy Banana Bread at Home – by Chef Dominique Ansel, Dominique Ansel Bakery, Dominique Ansel's Banana Bread – My Baking Addiction, mybakingaddiction ansel addiction breads microwave implore bananas, dominique-ansel-banana-bread, The Cake Boutique.
Bake up this easy Banana Bread at home! It takes just a few ingredients, and works best with overripe bananas so you get that delicious and fragrant banana flavor in this fluffy and moist cake. This is one of my favorite recipes from my new cookbook, Everyone Can Bake (out now in print and e-book, head to DominiqueAnselBook.com to order!). Here’s what you’ll need:
Ingredients:
400g (2 cups) sugar
250g (2 cups) All Purpose 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
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 wrapped tightly 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.
#EveryoneCanBake
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
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(c) Online Pastry Concepts LLC 2021 All Rights Protected
Youtube video by Dominique Ansel Bakery
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