Recipe: Banana-Nut Loaf
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:
- Adjust the oven rack to the middle position and preheat oven to 325˚F
- Spread the nut on a baking sheet at toast in the oven until lightly browned (8 -10 minutes)
- Shake the pan halfway to ensure the nuts toast evenly
- Cool, chop coarsely, and set aside
- Turn the oven up to 350˚F
- In a medium bowl, whisk the banana puree, eggs, and vanilla to combine
- 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
- 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
- Add the flour and banana mixture alternately in 3 batches, beginning with the flour
- Fold in the nuts
- Pour batter into pan
- Cut two ¼” strips from the additional banana, slicing down the entire length
- Arrange the two C shapes on the top the loaf, staggered, with the two ends slightly interlocking with other in the center
- Sprinkle about 1 tsp. of granulated sugar over the surface
- Bake for 50 to 60 minutes, until nicely browned and firm to the touch
Source: High Heels & Frijoles
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