Banana hazelnut bread
I haven’t been posting new recipes for a while. February was really busy and full of fun projects for me which is really good. Because being a freelancer means work even harder if you want to earn some money and pay the bills, huh 🙂 But the best thing is to do what you really love and not to be stressed out every single day.
So, since I was quite busy last month, I didn’t really have time to experiment in my kitchen a lot which means easy dinner meals that usually takes 20 minutes to cook.
Last weekend Colorado had snow… again. Yeah, Spring doesn’t really want to show up. Since we had to stay at home last weekend because of the bad weather and I had a free time, yay! I decided to bake something delicious. I checked the fridge and found out three over ripe bananas that I immediately decided to utilize in a banana bread!
What can be easier than this, right? You don’t even to use a mixer, only a bowl, a whisk and a spatula. It takes less than 20 minutes to prepare all ingredients.
I had some hazelnuts in my pantry and thought that it will taste really nice in a banana bread.
Servings: 10” bread
Cooking time: 1 hour
- 3 ripe bananas
- 1 ½ all purpose flour
- 2 large eggs
- 5 tbsp unsalted butter, melted
- ¾ cup milk
- ½ cup sugar
- ½ cup chopped hazelnuts
- 1 ½ tsp baking powder
- Preheat the oven at 375F. Grease the loaf pan with the butter, put the baking sheet and grease it again with butter and flour.
- Mash two bananas with the fork, stir in the eggs and mix well. Add the sugar and whip the egg mixture until pale.
- Combine the flour with baking powder and add in the exx mixture along with milk. Stir until combined.
- Slowly pour the melted butter to the batter stirring occasionally. Add the chopped hazelnuts the batter and stir with the rubber spatula.
- Spread the batter into the prepared pan, cut the last banana in half lengthwise and put it on top of the batter.
- Bake for 35-45 minutes, or until the inserted toothpick is dry.
- Cool it down completely before serving.