From Dominique Ansel, Everyone Can Bake.
This banana bread is Famous with a big F. William has to bake it every time his siblings come home from college and also multiple times for his school's cross country team (in addition to any time we have 4 overripe bananas in the house!).
The recipe makes one 8" round cake or one 8 1/2"x4 1/2" loaf pan. Note: William finds that when he fills the loaf pan he has excess batter so he bakes the rest of the batter in a small, circular spring form pan.
400 grams (2 cups) granulated sugar
250 grams (2 cups) all purpose flour, plus more for dusting
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg (preferably freshly ground)
1 teaspoon salt
1 teaspoon baking powder
3 large eggs
400 grams (2 cups) 4 overripe bananas, peeled and mashed
200 grams (14 tablespoons) unsalted butter, melted, plus more for greasing
Preheat the oven to 350F or 325F convection. Butter the pan. Pour in some flour and shake to evenly coat the pan. Tap out excess flour.
Combine the sugar, flour, baking soda, nutmeg, salt and baking powder in a large bowl, whisking well.
In a separate bowl, whisk the eggs with the mashed bananas. Pour the egg mixture over the dry ingredients and whisk until well combined. Stir in the melted butter.
Pour batter into prepared pan(s) 3/4" from the top. Bake until the cake is golden brown and a toothpick comes out with just a few crumbs attached. This takes about 1 hour but we often have to continue baking for 1-3 5 minute increments, checking every 5 minutes. If you bake extra batter in a small pan, it takes 20-30 minutes.
Cool in pan for 15 minutes. Then turn banana bread out onto a cooling rack. Slice and eat while still warm, if desired.
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