food for thought

by michelle

banana hazelnut loaf

with one comment

Another delicious variation on a classic, this loaf is not too sweet and can be toasted for a great breakfast.


Whip 125g (4½ oz) of butter and 100g (3½ oz) of honey then add 3 large or 4 small eggs one at a time. Add 4 ripe mashed bananas, 100g (3½ oz) of hazelnut meal and 1 teaspoon of fresh grated nutmeg and mix well. Add 2 cups of sifted plain flour and 4 teaspoons of baking powder until well combined then pour the batter into a prepared loaf tin and bake in a moderate oven for 50-60 minutes or until it tests clean.


Written by michelle picker

December 19, 2014 at 5:56 am

One Response

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  1. That looks fantastic! I can’t wait to try that. I can only imagine got amazing that would be with a hazelnut latte!


    December 27, 2014 at 10:56 am

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