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    You are in: Home / Recipes / Mean Chef's Banana Nut Bread Recipe
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    Mean Chef's Banana Nut Bread

    Mean Chef's Banana Nut Bread. Photo by Sharlene~W

    1/4 Photos of Mean Chef's Banana Nut Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    newspapergal's Note:

    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.' "

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    Units: US | Metric


    1. 1
      Lightly coat a six cup capacity loaf pan, with melted butter.
    2. 2
      Adjust the oven rack to the middle position and preheat the oven to 325°F.
    3. 3
      Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes.
    4. 4
      Shake the pan halfway through to ensure that the nuts toast evenly.
    5. 5
      Cool, chop coarsely; set aside.
    6. 6
      Turn the oven up to 350°F.
    7. 7
      In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined.
    11. 11
      Remove the bowl from the mixer and fold in the nuts.
    12. 12
      Pour the batter into prepared loaf pan to just below the rim.
    13. 13
      Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length.
    14. 14
      Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center.
    15. 15
      Sprinkle about one teaspoons of granulated sugar over the surface.
    16. 16
      Bake for 50-60 minutes until nicely browned and firm to the touch.
    17. 17
      Do not slice bananas for the top too thickly or they will sink.

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    Ratings & Reviews:

    • on October 17, 2007


      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.

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    • on October 01, 2009


      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.

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    • on January 03, 2008


      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.

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    Read All Reviews (15)


    Nutritional Facts for Mean Chef's Banana Nut Bread

    Serving Size: 1 (1261 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3899.9
    Calories from Fat 1933
    Total Fat 214.8 g
    Saturated Fat 72.8 g
    Cholesterol 734.5 mg
    Sodium 3647.7 mg
    Total Carbohydrate 464.9 g
    Dietary Fiber 32.2 g
    Sugars 250.4 g
    Protein 60.4 g

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