This recipe is for a moist and very moreish banana bread with chocolate and hazelnuts
Banana, dark chocolate & hazelnut bread recipe
A moist and very moreish banana bread with chocolate and hazelnuts
Ingredients
| 3 | large eggs |
| 3 | ripe bananas, mashed |
| 150g | caster sugar |
| 125g | butter, melted |
| 1 tsp | Steenbergs organic fairtrade vanilla extract |
| 1 tsp | organic ground cinnamon |
| 200g | plain flour |
| 100g | ground almonds |
| 1 tsp | baking powder |
| ½ tsp | bicarbonate of soda |
| 75g | dark chocolate chunks |
| 75g | hazelnuts, chopped (toasted in a hot oven for 5 minutes, then rubbed to remove the brown outer skin) |
Method
- Preheat your oven to 180C (160 fan). Grease and line a 1kg loaf tin.
- Mix the bananas, eggs, sugar, melted butter and vanilla extract together in a large bowl.
- In a separate bowl mix together the dry ingredients (without the hazelnuts and chocolate), before adding it to the banana mixture and stirring to combine thoroughly.
- Finally add in the hazelnuts and chocolate and mix together.
- Pour into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until a cake skewer comes out clean.
- Leave to cool briefly in the tin before turning out onto a wire rack.
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