Wrap in plastic film and store in the fridge for up to 3 days.
pressure cooker, stand mixer
Heat oven to 325°F / 163°C.
Bananas, pressure-cooked, puréed
Combine in a medium mixing bowl.
Banana, freeze-dried, lightly crushed
Pistachio, lightly crushed
Hazelnuts, lightly crushed
Fold into batter B.
Combine in the bowl of a stand mixer and whisk on high until lightly frothy, about 3 minutes.
10⅞ tsp packed
Add to eggs D and whisk on high until medium peaks, about 3 minutes.
Fold one third of the mixture into batter C. Repeat until all the mixture is incorporated.
Lightly butter and flour a 3 x 3 x 6 loaf tin. Turn tin upside and tap once to remove excess flour.
Pour batter into tin.
Bake to an internal temperature of 90°C / 194°F, about 25 minutes.
Let cool. For a crisp crust, allow to cool uncovered.
For a moist crust, immediately wrap the loaf in plastic wrap, and let cool.
For denser bread, cool overnight in the fridge.
The pressure-cooked bananas is a recipe from Chef Steps, and can be done the day before. The success of that recipe will largely determine the flavour of this recipe.
Alternatively, freeze bananas—ripe, or nearly ripe—in their skins. Sous vide at 88°C / 190°F for 30 minutes. The skin of the banana will darken but the flesh should be soft and easy to purée by passing through a fine sieve.