This has been my go-to banana bread since I first discovered the recipe 4+ years ago.
Being the forever tinkerer of recipes, I’ve tried adding vanilla…chocolate chips…sprinkling with sugar before baking…
But the truth of the matter is that this recipe is pure genius as-is.
Anytime I serve this, I get asked for the recipe. I mean, seriously, how often does that happen with banana bread? There is, of course, a lot of good banana bread out there (it’s bananas and sugar, it’s pretty hard to mess that up, right?!?). But have you ever had a “plain” banana bread that tasted so noteworthy you were compelled to covet the recipe?
If you’re looking for an easy, classic banana bread that tastes AH-MAZING, look no further. I promise.Print
Makes one 9x5 loaf
- 2 cups flour
- 2 cups sugar
- 1 tsp fine-grain salt (like table or sea salt)
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp nutmeg (preferably freshly-grated)
- 4 overripe bananas
- 3 eggs, lightly beaten
- 14 TB unsalted butter, melted, plus more for greasing the pan
- Preheat oven to 350 F degrees.
- Butter a 9x5 loaf pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and nutmeg. Set aside.
- In a medium bowl, mash the bananas, then stir in the eggs to combine.
- Pour the banana-egg mixture into the dry ingredients and stir just until combined. (At first you won't think there's enough moisture, but keep stirring. It actually comes together quite nicely.)
- Slowly, whisk in the melted butter until full incorporated. (Be patient with this step and be sure to whisk slowly, otherwise the melted butter with fly out of the bowl.)
- Pour the batter into the prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes about clean, about 1 hour and 10 minutes. Let cool on a wire rack in the pan for ~20 minutes. Then remove from the pan and let cool completely (if you can wait that long 🙂 ).
- This recipe is, fittingly, courtesy of the innovative Dominique Ansel (of the cronut fame) and was originally shared via Tasting Table.
- Melt the butter as the first step, that way it will be sufficiently cooled by the time you whisk it into the batter. If it’s too warm, I’ve found that it creates a line of separation as the bread bakes. But don’t stress about this too much, as it’s still delicious either way.
- Make sure your bananas are very overripe (it gives them a much sweeter flavor). They should look spotty and black and like nothing you’d want to eat.
- I bake my banana bread in a metal loaf pan, which causes the bread to prematurely brown. So, after 50 minutes in the oven, I tent it with aluminum foil and then bake for another 15 minutes.
- Be sure to use parchment on the bottom of the pan. Otherwise, the bread tends to stick when you try to remove it.
- To make mini, individual banana breads, put ~4 ½ TB of batter into 16 mini loaf pans (2 ½” x 3 ½”) and bake for 20 minutes. (Again, be sure to butter and parchment line the pans. It’s tedious, but very much worth it!)
Keywords: Banana Bread, Quick Bread, Dominique Ansel