Banana Bread

4 ounces unsalted butter, melted

8 ounces unsalted butter, room temperature

1 1/2 cups sugar

4 eggs

4 ripe bananas, smashed

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1/2 teaspoon lemon zest

3-4 bananas, sliced for garnish

Cinnamon sugar

Preheat oven to 425°F. Brush melted butter all over the inside of the fry pan.

In a stand mixer, cream the room temperature butter and sugar until pale and fluffy, about 5 minutes.  On medium-low speed, add the eggs and mix until combined. Turn off mixer and scrape down sides of the bowl.  Add the smashed bananas and continue mixing to incorporate.  Turn off mixer and scrape down sides of the bowl again.  Add the flour, baking soda, kosher salt and lemon zest, and continue mixing until the batter is well combined.  Pour the batter into the skillet to fill half-way.

Place on a sheet pan and bake for 10 minutes. Remove skillet from the oven. Dip the sliced bananas in cinnamon sugar and arrange on top. Place the skillet back in the oven and continue baking for 30 minutes. Remove skillet from the oven and brush with additional melted butter if desired.

Recipe Notes

Create delicious memories in the kitchen with your kids by making this Banana Bread from Chef Ludo Lefebvre.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtesy of Chloe Crespi)