Everyone loves banana bread, so why not give it a little twist with this banana-nut loaf? This recipe is perfect for those with some browning bananas – the best ripeness for the loaf. 

Banana-Nut Loaf
Makes one loaf

Ingredients:

• 2/3 cup walnuts
• 2/3 cup pecans
• 3 to 4 bananas, very ripe, mashed to equal 1 ¼ cup, plus 1 whole banana for garnish
• 2 extra-large eggs
• 1 ½ teaspoon pure vanilla extract
• 1 stick unsalted butter, chilled and cut into 1″ cubes
• 1 ¼ teaspoon baking soda
• 2 ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• 1 teaspoon cinnamon
• ¾ teaspoon freshly grated nutmeg
• Scant ¼ teaspoon ground cloves
• 1 tablespoon poppy seeds
• ½ cup granulated sugar, plus 1 tsp. for sprinkling
• ¼ cup plus 2 tablespoon light brown sugar, lightly packed
• 1 ½ cup unbleached AP flour

Instructions:

1. Adjust the oven rack to the middle position and preheat oven to 325˚F
2. Spread the nut on a baking sheet at toast in the oven until lightly browned (8 -10 minutes)
3. Shake the pan halfway to ensure the nuts toast evenly
4. Cool, chop coarsely, and set aside
5. Turn the oven up to 350˚F
6. In a medium bowl, whisk the banana puree, eggs, and vanilla to combine
7. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened
8. Add the sugars and turn the mixer up to medium, mixing another 3-4 minutes until fluffy, scraping down the sides of the bowl as needed
9. Add the flour and banana mixture alternately in 3 batches, beginning with the flour
10. Fold in the nuts
11. Pour batter into pan
12. Cut two ¼” strips from the additional banana, slicing down the entire length
13. Arrange the two C shapes on the top the loaf, staggered, with the two ends slightly interlocking with other in the center
14. Sprinkle about 1 tsp. of granulated sugar over the surface
15. Bake for 50 to 60 minutes, until nicely browned and firm to the touch

Source: High Heels & Frijoles