Directions
Step 1
Place a rack within the middle of the oven and preheat to 350°F. In a big bowl, stir collectively the flour, 2 tablespoons of the Brazil nuts, the salt, and yeast. In a second massive bowl, use a wood spoon to beat the butter and 1½ cups of brown sugar till fluffy, 3–6 minutes. Beat within the eggs one after the other till easy, then fold within the flour combination till no dry streaks stay.
Step 2
In a small bowl, stir collectively 2 teaspoons every of cinnamon and flour. Butter a 9- by 5-inch loaf pan, then mud with the cinnamon combination, shaking out any extra. Organize a single layer of banana slices on the underside of the pan, then add the batter, smoothing the floor with the again of the spoon. High with the remaining banana slices, then sprinkle with the remaining brown sugar, Brazil nuts, and cinnamon.
Step 3
Bake, rotating the pan midway by cooking, till a toothpick inserted into the middle of the cake comes out clear, about 1 hour. (Begin checking after 40 minutes, and if the highest begins to darken rapidly, tent with foil.) Put aside to chill barely, then invert onto a wire rack and funky to room temperature earlier than serving. Lower into slices and serve. (In an hermetic container, the banana cake will hold for 3 days at room temperature.)
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Place a rack within the middle of the oven and preheat to 350°F. In a big bowl, stir collectively the flour, 2 tablespoons of the Brazil nuts, the salt, and yeast. In a second massive bowl, use a wood spoon to beat the butter and 1½ cups of brown sugar till fluffy, 3–6 minutes. Beat within the eggs one after the other till easy, then fold within the flour combination till no dry streaks stay.
-
In a small bowl, stir collectively 2 teaspoons every of cinnamon and flour. Butter a 9- by 5-inch loaf pan, then mud with the cinnamon combination, shaking out any extra. Organize a single layer of banana slices on the underside of the pan, then add the batter, smoothing the floor with the again of the spoon. High with the remaining banana slices, then sprinkle with the remaining brown sugar, Brazil nuts, and cinnamon.
-
Bake, rotating the pan midway by cooking, till a toothpick inserted into the middle of the cake comes out clear, about 1 hour. (Begin checking after 40 minutes, and if the highest begins to darken rapidly, tent with foil.) Put aside to chill barely, then invert onto a wire rack and funky to room temperature earlier than serving. Lower into slices and serve. (In an hermetic container, the banana cake will hold for 3 days at room temperature.)
