This banana bread recipe is adapted by one from French chef, Dominique Ansel. The original version calls for a very large loaf pan, but you can use any size so long as you adjust the bake time.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 24
Author Cookie Madness
Ingredients
2cupsgranulated sugar400 grams
2cupsall-purpose flour270 grams
¾teaspoonbaking soda
1teaspoonbaking powder
¾teaspoonfreshly ground nutmeg
1teaspoonsalt
3large eggs
4overripe bananasmashed (480 grams)
14tablespoonsunsalted buttermelted
Instructions
Preheat the oven to 350°.
Grease a 10x5x3 ½ inch loaf pan (see note regarding other sizes).
In one bowl, whisk together the sugar, flour, baking soda, baking powder, nutmeg and salt.
In a separate bowl, whisk the eggs, then stir in the mashed bananas.
Pour the wet ingredients over the dry ingredients and mix together until just combined.
Stir in the melted butter until fully incorporated.
Pour the batter into prepared pan (or pans) and bake until a skewer or cake tester inserted in the center comes out clean, about 1 hour and 10 minutes.
Let cool completely before slicing.
Notes
I used 6 disposable loaf pans that measured 5 ⅔ x 3 5/16 x 1 ⅞ and 2 cups capacity each. Bake time was about 40 minutes.