Dominique Ansel Banana Bread Recipe

dominique ansel banana bread-2

Recipe for Banana Bread from Dominique Ansel’s Baking book EVERYONE can bake. Simple recipe from the chef.

By the time 當文歷餅店 – Dang Wen Li came to Hong Kong, we had moved to India. I have not even tasted the Cronuts yet. Food Bucket list is getting bigger everyday!!! When I got hold of his new book, I was so excited to try from it. The recipes in the book are really simple and well explained. To start, made banana bread from Dominique Ansel’s new book “EVERYONE can bake”. If you are interested in baking, do check out this book on amazon. It’s great. This recipe for banana bread is a really simple one and flavour packed. This recipe uses nutmeg to flavour the cake. Nutmeg and bananas are best friends ( I learnt that today from the #cronut master). Nutmeg perfectly accentuates the flavour of the bananas.

Here is the recipe for Banana Bread.

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Dominique Ansel Banana Bread Recipe

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Recipe for Banana Bread from Dominique Ansel’s Baking book EVERYONE can bake. Simple recipe from the chef.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale

400 gms sugar *** see notes
250 gms all purpose flour (Maida)
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
3 Large eggs
400 gms over ripe bananas, mashed
200 gms melted unsalted butter

Instructions

Prep a pan – 8-inch round cake pan or 8½ x 4½-inch loaf pan. Butter the bottom, sides, and edges of a pan. Pour in some flour and shake it around until the pan is evenly coated, then tap out any excess flour. You can also place parchment at the bottom for easy release later.

Preheat the oven to 180 degrees Celsius.

Sift the powdered sugar, flour, baking soda, nutmeg, salt, and baking powder in a large bowl.

Whisk the eggs in a separate large bowl. Mix in the mashed bananas. Pour the egg mixture over the dry ingredients and whisk until well combined. Stir in the melted butter.

Pour the batter into the prepared pan. Bake until the cake is golden brown, about 1 hour.

Let the cake cool in the pan. Unmold and serve.

Notes

A Note on Indian Sugar – Measure the sugar. Add it to the mixie and pulse several times. Proceed as per the recipe. Indian sugar crystals are bigger and doesn’t work very well if added just like that to the recipe. So I always powder and use.

  • Author: Suguna Vinodh
  • Prep Time: 10 minutes
  • Cook Time: 1 hour

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