David Barzelay’s Banana Bread. Credit: Lazy Brear

David Barzelay’s Banana Bread

Name: David Barzelay’s Banana Bread
Prep time: 1200 s
Cook time: 2400 s
Total time: 3600 s
Yield: 10
Ingredients: Very ripe bananas: 340 g; Banana schnapps or rum such as Smith & Cross: 28 g; All purpose flour: 220 g; Salt: 4 g; Baking soda: 3 g; Baking powder: 1.5 g; Granulated sugar: 160 g; Brown sugar: 68 g; Butter: 111 g (softened); Eggs: 2 (room temperature); Vanilla extract: 2 g; Grated nutmeg: 1.5 g; Ground cinnamon: 1.5 g; Ascorbic acid: 1.5 g; Neutral oil: for greasing; Turbinado sugar: for sprinkling

23 Oct 2026

David Barzelay

Chef

Copy link

Difficulty

Easy

Total Time

1H 0MIN

Ingredients

Very ripe bananas: 340 g

Banana schnapps or rum, such as Smith & Cross: 28 g

All purpose flour: 220 g

Salt: 4 g

Baking soda: 3 g

Baking powder: 1.5 g

Granulated sugar: 160 g

Brown sugar: 68 g

Butter: 111 g (softened)

Eggs: 2 (room temperature)

Vanilla extract: 2 g

Grated nutmeg: 1.5 g

Ground cinnamon: 1.5 g

Ascorbic acid: 1.5 g

Neutral oil: for greasing

Turbinado sugar: for sprinkling

David Barzelay, chef and founder of San Francisco’s Lazy Bear, shares his banana bread recipe, adapted from chef Kim Conroy’s. Very ripe bananas, banana schnapps or rum, cinnamon, and nutmeg flavor the batter, while turbinado sugar finishes the top.

How to make David Barzelay’s Banana Bread

01.

Prepare the Pans

Preheat the oven to 350°F.
Grease two loaf pans with oil.
Alternatively, use one 9-inch cake pan.

02.

Cream the Butter and Sugars

In a stand mixer, cream the softened butter with the granulated and brown sugars.
Add the eggs one at a time, mixing after each addition.

03.

Mash the Bananas

In a separate bowl, mash the bananas with the vanilla extract and banana schnapps or rum, using a fork to form a puree.

04.

Combine the Dry Ingredients

In another bowl, whisk together the flour, salt, baking soda, baking powder, nutmeg, cinnamon, and ascorbic acid.

05.

Finish the Batter

With the mixer on low speed, add half the dry ingredients, followed by the banana puree, then the remaining dry ingredients.
Mix just until combined, scraping down the bowl as needed.

06.

Bake and Cool

Divide the batter evenly between the prepared loaf pans, or transfer it to the cake pan. Sprinkle the tops evenly with turbinado sugar.
Bake for approximately 40 minutes, rotating the pans halfway through, until a skewer inserted into the center comes out without wet batter. Baking time will depend on the pan dimensions.
Allow to cool slightly in the pans before transferring to a wire rack to finish cooling.

Spread the flavor - share this story.

23 Oct 2026

Chef Enthusiast

Home Cooking

The Chef

David Barzelay is the chef behind San Francisco’s two-Michelin-starred Lazy Bear and French restaurant JouJou, known for playful cooking and a convivial approach to fine dining.

View profile