Ingredients
125g butter, softened
1/2 cup brown sugar (~100g)
1/2 cup white sugar (~100g)
2 large eggs
1 tablespoon milk
1 tsp vanilla
3-4 very ripe bananas, mashed (~1 cup heaped)
2 teaspoons ground cinnamon
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips
1 cup hazelnuts toasted1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips
optional ~1/4 cup whole rolled oats
Procedure:
1. Preheat the oven to 165oC making sure the oven rack is in the lower half. Line a loaf tin with tin foil or baking paper and spray with baking spray.
2. In a food processor / stand mixer / using hand held beater cream butter and sugars until light and fluffy, around 1-2 minutes. Add eggs, milk and vanilla and beat until fluffy, another 1-2 minutes. Mix in mashed bananas till well combined. Sift in flour, cinnamon, baking powder, baking soda and salt, add chocolate chips and hazelnuts and fold lightly until just mixed through. Pour into the lined loaf tin. Sprinkle oats on top.
3. Bake for 1 hour - 1 hour 10 minutes. Check at the halfway-3/4 mark and cover with tin foil if it's getting a little too browned on top. It is ready when a skewer comes out clean. Let the loaf rest for around 10 minutes in the tin before taking out and cooling completely on a wire rack. Slice into thick slices (around 2 cm) and serve as is or with lashings of butter.
4. Keeps well for 3-4 days in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap and freeze while still a little bit warm (this keeps it moist). Defrost in the fridge overnight before taking to work the next day. Reheat in microwave for ~20 seconds to warm.
source: Baking = Love
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