Prep 30 mins
Cook 1 hr
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 25, 2003. His comments: "from Nancy Silverton's 'Pastries from La Brea Bakery.' "
- 2⁄3 cup walnuts (2 1/2 ounces)
- 2⁄3 cup pecans (2 1/2 ounces)
- 3 -4 bananas, very ripe, mashed to equal 1 1/4 cups, plus
- 1 whole banana (to garnish)
- 2 extra-large eggs
- 1 1⁄2 teaspoons pure vanilla extract
- 4 ounces unsalted butter, chilled and cut into 1 inch cubes
- 1 1⁄4 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cloves (scant)
- 1 tablespoon poppy seed
- 1⁄2 cup granulated sugar, plus
- 1 teaspoon sugar, extra for sprinkling
- 6 tablespoons light brown sugar, lightly packed
- 1 1⁄2 cups unbleached all-purpose flour
- Lightly coat a six cup capacity loaf pan, with melted butter.
- Adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes.
- Shake the pan halfway through to ensure that the nuts toast evenly.
- Cool, chop coarsely; set aside.
- Turn the oven up to 350°F.
- In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine.
- In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened.
- Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed.
- Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined.
- Remove the bowl from the mixer and fold in the nuts.
- Pour the batter into prepared loaf pan to just below the rim.
- Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length.
- Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center.
- Sprinkle about one teaspoons of granulated sugar over the surface.
- Bake for 50-60 minutes until nicely browned and firm to the touch.
- Do not slice bananas for the top too thickly or they will sink.
I followed this recipe except the banana slices on top and I roasted the whole bananas until the skins were black (325')and let them cool. Americas test kitchen said that bananas have a sweeter, more intense banana flavor when done this way. I also only used 1/2 c of each nut. I thought the amount of salt was fine but I did use Kosher salt.If using table salt I would think about decreasing. Bread was dense. We liked that. GREAT RECIPE.
A nice change from the usual banana nut bread. Loved the mix of walnuts and pecans and the banana on top! It fit perfectly in a 7-cup loaf pan. Wish I had lowered temp 25 degrees for glass dish because I think it browned at edges a bit too much. Also it seemed to fall apart, even though I think it moist enough.
This bread was more cake like than I wanted. The flavor was superb--hence the two stars. But the texture was too crumbly and dry for me.