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1
Lightly coat a six cup capacity loaf pan, with melted butter.
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2
Adjust the oven rack to the middle position and preheat the oven to 325u00b0F.
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3
Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes.
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4
Shake the pan halfway through to ensure that the nuts toast evenly.
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5
Cool, chop coarsely; set aside.
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6
Turn the oven up to 350u00b0F.
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7
In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine.
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8
In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened.
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9
Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed.
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10
Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined.
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11
Remove the bowl from the mixer and fold in the nuts.
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12
Pour the batter into prepared loaf pan to just below the rim.
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13
Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length.
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14
Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center.
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15
Sprinkle about one teaspoons of granulated sugar over the surface.
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16
Bake for 50-60 minutes until nicely browned and firm to the touch.
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17
Do not slice bananas for the top too thickly or they will sink.
