Mean Chef's Banana Nut Bread

Submitted by newspapergal

"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.' ""

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 1 loaf

ingredients

• 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

directions

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

Reviews

[Dixie from Kansas]

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.

 

[Sharlene~W]

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.

 

[RedFarmGirl]

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.

 

[Dimpi]

I made this bread as directed (except for the banana on top) and baked in a 4-cup foil pan to be shipped plus a smaller loaf pan for us. The bread turned out ok, not anywhere near as good as some of the banana breads I've eaten. If I ever make it again, I would definitely cut back on the salt as it left a very distinctive taste. The batter is not so sweet so I would probably add 2 more tbsp of brown sugar. The poppy seeds are nice, but I'd probably leave out the spices so that the banana flavor is not overwhelmed by their complexity. I prefer more light banana breads, this is kind of dense. Much better toasted. Thanks for the recipe!

 

[fawn512]

Tasted just like any other banana bread, probably because i didnt' use poppy seeds (my bad! LOL) i reduce the amount of nutmeg (1/2t) and cinn (1/2t) (because i don't want them overpowering the banana taste and they didn't,they're not distinctive at all), i only put 1/2 c of nuts, and i think they're too much, its all you can taste. I guess i'm a plain banana bread girl.