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Banana Nut Bread




Source of Recipe


from Nancy Silverton's "Pastries from La Brea Bakery."


List of 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 seeds
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


Recipe



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 degrees.
Spread the nuts pn a baking sheet and toast in the oven until lighly browned, about 8-10 min.
Shake the pan halfway through to ensure that the nuts toast evenly.
Cool, chop coarsely, and set aside.
Turn the oven up to 350 degrees.
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 tsp.
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