Mean Chef's Banana Nut Bread

Recipe by newspapergal
READY IN: 1hr 30mins
YIELD: 1 loaf




  • 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.