Chef Michael McCloud's sharing another one of his amazing baking recipes - and this one is definitely not to be missed! This banana bread is densely packed with tons of flavor. Butter is swapped out for duck fat to add a moist, rich, decadence to the dish. There's an added crunch from the walnuts. It's sure to be a hit this holiday season. With this amazing banana bread recipe, you'll be more than ready for holiday guests, not to mention last-minute gifts!
Duck Banana Walnut Bread
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1/3 cup duck fat, at room temperature, plus more for after baking
- 1 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter, sugar and duck fat until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Brush residual duck fat over the bread while it is still hot. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day. Enjoy!