Here’s an ultra-easy recipe, ideal for an afternoon snack or breakfast, and one that will delight young and old alike: a hazelnut banana bread.
If you have overripe bananas left at home, whatever you do, don’t throw them away! They’ll let you make a delicious loaf cake, which I chose to enhance here with chopped hazelnuts for even more indulgence.
For this recipe, I was inspired by the blog Lilie Bakery, so I also added a bit of cinnamon, which adds a very pleasant little something extra. You’ll see, the result is very soft.
If you’re a fan of this kind of dessert, then I also recommend you have a look on the blog at: the vanilla loaf cake inspired by Maxime Frédéric (or how to get rid of a load of egg whites), the banana loaf cake inspired by Christophe Michalak, or the lemon poppy seed loaf cake.
Ingredients & method
1 component · Full recipe
Cake batter
Ingredients
- 3 very ripe bananas
- 100 g (3.5 oz) butter
- 100 g (3.5 oz) brown sugar
- 2 eggs
- 50 g (1.8 oz) hazelnut paste
- 200 g (7.1 oz) flour
- 50 g (1.8 oz) hazelnut flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- a pinch of salt
- 100 g (3.5 oz) chopped hazelnuts
- a drizzle of hazelnut oil (optional)
Method
1
Preheat the oven to 175°C / 350°F. Melt the butter and leave to cool slightly.
2
In a large bowl, mash the bananas with a fork. Add the brown sugar and mix.
3
Add the melted butter, the eggs and the hazelnut paste and mix well.
4
Add the flour, hazelnut flour, baking powder, bicarbonate of soda and salt. Mix until just combined — do not overmix.
5
Add the chopped hazelnuts (set aside a handful to sprinkle on top) and fold in gently.
6
Pour the batter into a buttered and floured loaf tin (or lined with parchment paper). Sprinkle the reserved hazelnuts on top and add a drizzle of hazelnut oil if desired. Bake for 50–55 minutes. Check with a skewer — it should come out clean.
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