Sorry. Video is not available for this recipe.
This recipe pre-dates my 5 Ingredients philosophy.
Banana Bread with Chocolate & Hazelnuts
Inspired by the talented Molly and her collection of banana bread recipes over at Orangette.
To say that Molly loves baked banana products is a study in the gentle art of understatement. This is an amalgamation of a few of her recipes. I’ve halved the cinnamon so it you like a big cinnamon hit with your banana feel free to double up. The hazelnuts are my idea so you could either sub in your favourite nut or give them a miss all together or for the choc-aholics out there, replace with your chocolate of choice.
In terms of the chocolate I made it with white chocolate because that’s all I had in the house and didn’t feel like going out to the shops on a rainy Sunday afternoon. To be honest I think it would be best with some really rich intense dark chocolate like Lindt 70% cocoa solids. But if milk chocolate is your thing I’m sure it would be lovely.
As Molly notes, really ripe, black squisht bananas are what you need to do the job here. If you happen to have some overripe bananas, just pop them in the freezer to keep until the urge to bake strikes,
3 super ripe bananas, black on the outside if possible
2 eggs
1 1/2C (225g or 8oz) plain (all purpose) flour
1C (200g or 7oz) brown sugar
1t baking powder
1t cinnamon
1C (140g or 5oz) chocolate chunks or chips
2/3C (85g or 3oz) hazelnuts, roasted & peeled
2T demerara or other coarse granule sugar
1. Preheat oven to 190C (375F). Grease and base line a loaf tin approx 24cm x 12cm (approx 9 1/2in x 5in).
2. In a large bowl peel and mash bananas. Stir through eggs until well mixed and add flour, sugar, baking powder and cinnamon.
3. Mix until just combined and then stir through 2/3 of the chocolate and hazelnuts.
4. Pour into the prepared loaf pan and top with remaining chocolate and hazelnuts and sprinkle over coarse sugar. Bake for 40-50 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for at least 15 mins before slicing.
5. Serve warm straight from the pan or toast and serve with a big hunk of butter. If you did want to serve it for dessert, a scoop of good quality vanilla icecream wouldn’t go astray.
Add to my Old Favourite Recipes
Leave a Reply