Hazelnut banana bread
Hazelnut banana bread. Buttery hazelnuts, ground in the food processor, are the key to the moist crumb of this banana bread. Photo: Connie Miller of CB Creatives; Styling: Christine Tobin. Cocoa and hazelnuts work in harmony to create a new twist on the classic banana bread in this simple recipe. I just wanted to take time to share a little bit with you. Last year, our little family experienced quite a shake up during the holiday season. Make Hazelnut banana bread using 18 ingredients and 8 steps easily.
Ingredients
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180 g of plain flour (GF flour works)
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100 g of finely ground hazelnuts
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1 of flax egg (1 tbsp flax +2 tbsp water)
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2 of very ripe bananas
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1 tsp of baking powder
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1/2 tsp of baking soda
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50 g of coconut oil
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75 g of brown sugar
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80 ml of non dairy milk
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1 tsp of lemon juice or vinegar
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1 tsp of vanilla
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1/2 tsp of salt
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1/2 tsp of cinnamon
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100 g of chocolate chips
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of You will need:
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Loaf of tin
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of Parchment paper
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of Scales
Steps
- Preheat your oven to 180°C/350°F. Grease your loaf tin with oil and line with parchment paper.
- Prepare flax egg by adding 2 tbsp water to 1 tbsp of ground flax.
- Add lemon juice or vinegar to milk and stir. This is your 'buttermilk'. Leave to the side until needed later.
- In a large bowl combine all dry ingredients together: flour, ground hazelnuts, baking powder, baking soda, salt, and cinnamon.
- Mash bananas in a separate bowl until no large lumps remain. To the bananas combine brown sugar, vanilla, melted coconut oil, flax egg, and buttermilk, whisking until homogeneous.
- Pour wet mixture into the dry mixture; stir to combine. Once the batter is almost fully mixed, add in chocolate chips and continue stirring.
- Pour batter into prepared tin and place into preheated oven for 45 – 50 minutes.
- Once the bread is out of the oven, leave to cool in the tin for 10 minutes then remove from its tin and parchment to continue cooling on a wire rack.
Chocolate hazelnut spread + banana bread= awesome flavor combo. One of the best banana breads I've tasted. I omitted the chopped hazelnuts and chocolate topping and it was still plenty tasty with the chocolate hazelnut filling. This banana bread was a big hit with my husband and weekend guests.. This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread.
