Perfect for breakfast, brunch or even dessert, this super moist, gluten free loaf is packed full of nutty nana flavour and a few bonus nutrients to keep your family healthy!
Ingredients
115g softened butter
3/4 c sugar
3 Tb Hazelnut Oil
3 large (very ripe) bananas
3 large eggs
1/2 tsp vanilla extract
1c Hazelbrae Hazelnut Meal (substitutions will vary results)
1/2 c GF plain flour (we used Well & Good brand)
1/2 tsp salt
1/2 tsp Cinnamon
1 tsp Baking Soda (Bicarb)
1 cup chopped hazelnuts (we smashed with a rolling pin in a bag)
Method:
1. Cream butter & sugar. Add oil and beat further until mixed.
2. Add mashed banana, eggs & vanilla. Beat until mixed.
3. In separate bowl, stir all dry ingredients (except hazelnuts) until blended.
4. Gradually incorporate dry mix into wet mix (we still use an electric mixer here, as long as bananas were super ripe!)
5. Stir through chopped/crushed hazelnuts and pour into lined loaf tin.
Bake at 170C for approx 45 mins or until skewer inserted comes out clean - or the house starts smelling like banana!
Important! Allow to rest before turning out - this loaf is super moist and will fall apart if cut straight from the oven. It is much better when left to cool.
Serving suggestions:
This loaf is amazing fresh with butter, or toasted the next day, or topped with banana's & maple syrup. We don't know how long it lasts though - it's all gone within 2 days in our house!
Enjoy!
xx Farmer Christie