Dominique Ansel's Banana Bread (Sort Of)
Author: Emily Paster
Recipe type: Dessert
Prep time:
Cook time:
Total time:
- 1½ cups all purpose flour
- ½ cup whole wheat flour
- 2 cups sugar
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon nutmeg
- 1 teaspoon salt
- 2 tablespoons wheat germ (optional)
- 3 eggs at room temperature
- 4 overripe bananas, mashed
- 1 tablespoon vanilla extract
- 7 ounces (1¾ sticks) unsalted butter, melted
- Preheat oven to 350 and grease a loaf pan.
- Whisk together flours, sugar, baking soda, baking powder, nutmeg, salt, and wheat germ, if using, in a medium-sized bowl.
- Crack the eggs into a small bowl and beat lightly. Add the mashed banana and vanilla extract and stir to combine.
- Add the wet ingredients to the dry ingredients and stir just until combined. Make sure that all the flour is incorporated but do not overmix.
- Add the melted butter to the batter and stir to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 70 minutes, rotating halfway through baking.
- Cool on a wire rack for several minutes before removing from the pan.
- Well-wrapped, banana bread will keep for several days but it will be long gone before then, I promise.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/02/25/dominique-ansels-banana-bread-sort-of/
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