As you may have heard, the great Dominique Ansel recently released the recipe for his infamous cronuts. The recipe takes three days, four rises, a deep fryer, and something called a “butter block”. Oh, and let’s not forget to make the glaze and the flavored sugar.
While I may never eat (and will more likely never make) a cronut, what I was more interested in was his much simpler, more approachable recipe for the great and humble banana bread. Because the one thing everyone needs is yet another banana bread recipe, right?
I became even more intrigued as I continued reading the recipe… no vanilla, no brown sugar, not even a hint of cinnamon. Clearly this was some sort of trick. Would Mr. Eats even eat a quickbread that wasn’t covered in streusel? I wasn’t sure…
I fought off my urge to tinker with every fiber of my being… No, Natalie, we aren’t adding vanilla. Or brown sugar. That “dash of cinnamon” is definitely off the table – If the great Dominique Ansel doesn’t need it, then neither do I gosh darnit!
After I congratulated myself on completing a recipe from start to finish by actually following the directions and not tinkering with a single ingredient… I tossed it in the oven and prepared myself for disappointment. I was ready to laugh and scoff and bring Chef Ansel down a peg.
Well color me wrong because this stuff is like banana gold. It turns out, apparently, that you don’t actually need any vanilla, or streusel, or cinnamon. All you need is bananas, flour, sugar, eggs and love. And lots of butter. You’ll definitely be needing that butter. And an over-sized loaf pan (my puny 8 by 5 would not do. Luckily I found some old larger loaf pan that, judging from the looks of it, I can only assume came from my mom or possibly a bomb shelter.
The loaf baked up with an incredibly light and tender crumb on the inside and a delightfully crisp exterior. I was a bit lazy about the banana-mashing so I still had a few chunks of banana, but i like it that way.
It is pure banana essence baked into loaf form and more than anything else – it is addictive.
Score one for Chef Ansel. I’m so sorry I ever doubted you.
Since I assumed that his cookbook would be full of cronuts and other complex things that frankly I get tired just thinking about… I had already decided that I wasn’t going to purchase it. However, now that I realize that there could be more gems in there like this banana bread, I should probably just pre-order it now.
- 2 cups sugar
- 2 cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs, room temperature
- 4 overripe bananas, mashed
- 14 tablespoons unsalted butter, melted, plus more for greasing pan
- Preheat the oven to 350°F. Grease a 10" x 5" x 3 ½" loaf pan and set aside.
- Combine dry ingredients in a large bowl, whisking to combine.
- In a separate medium bowl, lightly beat the eggs and whisk in mashed bananas.
- Create a well in the dry ingredients and pour the wet ingredients into the dry. Gently fold the mixture until the ingredients are just combined.
- Add the melted butter to the flour and banana mixture, and stir until fully incorporated.
- Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes.
- Allow to cool in the pan for 20 minutes, then turn out onto cooling rack to complete cooling.
This recipe was found on Tasting Table