Easiest Way to Cook Tasty Hazelnut banana bread

Hazelnut banana bread. Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla.

Hazelnut Banana Bread - to celebrate my little Hazel "nut"! I know this is a food blog, but I've had a lot of thoughts on my mind this year as the holiday season surrounds us. I just wanted to take time to share a little bit with you. You can have Hazelnut banana bread using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hazelnut banana bread

Prepare 180 g of plain flour (GF flour works).
You need 100 g of finely ground hazelnuts.
Prepare 1 of flax egg (1 tbsp flax +2 tbsp water).
You need 2 of very ripe bananas.
Prepare 1 tsp of baking powder.
Prepare 1/2 tsp of baking soda.
Prepare 50 g of coconut oil.
You need 75 g of brown sugar.
It's 80 ml of non dairy milk.
It's 1 tsp of lemon juice or vinegar.
It's 1 tsp of vanilla.
Prepare 1/2 tsp of salt.
You need 1/2 tsp of cinnamon.
You need 100 g of chocolate chips.
You need of You will need:.
Prepare Loaf of tin.
Prepare of Parchment paper.
It's of Scales.

Last year, our little family experienced quite a shake up during the holiday season. In a medium bowl combine eggs, bananas, yogurt, brown sugar, chocolate-hazelnut spread, and oil. Add banana mixture all at once to flour mixture; stir until evenly moistened. Spoon batter into prepared pan (s).

Hazelnut banana bread instructions

Preheat your oven to 180°C/350°F. Grease your loaf tin with oil and line with parchment paper..
Prepare flax egg by adding 2 tbsp water to 1 tbsp of ground flax..
Add lemon juice or vinegar to milk and stir. This is your 'buttermilk'. Leave to the side until needed later..
In a large bowl combine all dry ingredients together: flour, ground hazelnuts, baking powder, baking soda, salt, and cinnamon..
Mash bananas in a separate bowl until no large lumps remain. To the bananas combine brown sugar, vanilla, melted coconut oil, flax egg, and buttermilk, whisking until homogeneous..
Pour wet mixture into the dry mixture; stir to combine. Once the batter is almost fully mixed, add in chocolate chips and continue stirring..
Pour batter into prepared tin and place into preheated oven for 45 - 50 minutes..
Once the bread is out of the oven, leave to cool in the tin for 10 minutes then remove from its tin and parchment to continue cooling on a wire rack..

Sprinkle top (s) evenly with hazelnuts. The finished bread has a great, rich hazelnut flavor and light banana flavor. It is moist, and has a density that reminds me a bit of pound cake, with a very tight crumb. Both flavor-wise and texture-wise, it's a very satisfying loaf - especially if you're a fan of either banana bread or hazelnut to begin with. Add the banana slices, chocolate, hazelnuts and yoghurt and fold through until just combined.