Sunday, March 30, 2008

Banana Hazelnut and Chocolate Chip Bread

Ramona from The Houndstooth Gourmet is hosting this edition of Weekend Herb Blogging and I think it's about time I revisit one of the more surprising herbs

banana© by Haalo

Yes, that is a banana and as I found out in an earlier WHB, bananas are indeed herbs - well the plants on which bananas grow are herbs and the banana is its fruit.

Nutritionally, bananas seem to contain a bit of everything - Vitamins A, B, B6, B12, C, E,K, Betaine, Choline, Folate, Niacin, Pantothenic Acid, Riboflavin and Thiamin as well as Calcium, Copper, Fluroride, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium and Zinc.

The recipe I'm making today is based on one from AWW's "Cook" - I've made some minor changes to the ingredients to mirror my own preferences, hazelnuts replace walnuts and I've decreased the sugar but increased the nut and chocolate quantities. I've also given it a crunchy top in the form of a good sprinkling of pearl sugar.

Banana, Hazelnut and Chocolate Chip Bread

Banana, Hazelnut and Chocolate Chip Bread

200 grams mashed bananas
140 grams caster sugar
2 eggs, lightly beaten
¼ cup melted butter
¼ cup milk
200 grams self-raising flour, sifted
120 grams chopped roasted hazelnuts (or filberts)
80 grams dark chocolate chips
pearl sugar, for topping

Place the mashed bananas and the sugar into a bowl and stir well to combine.

Add the chocolate chips and hazelnuts and stir them through.

Whisk the eggs with the melted butter and milk and then pour this into the banana mixture - stir again and then add the sifted flour.

Fold through until just combined.

Pour into a buttered and floured 9cmx27cm or 8 cup capacity loaf pan - sprinkle with pearl sugar and then bake in a preheated 160°C/320°F for about an hour or until cooked through and golden.

Cool slightly in the tin before turning out onto a wire rack.

banana, hazelnut and choc chip bread© by haalo


If you eat it warm, the chocolate will still be gooey.

banana, hazelnut and choc chip bread© by Haalo


You can, if you show great restraint, cut thick slices and toast it the next day. It can also be used to make French toast.

15 comments:

  1. Just gorgeous and I bet it tastes delicious. I'm very fond of hazelnuts and pistachios lately.

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  2. Now, that is a cake I would love with my morning espresso! ;)

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  3. I love banana bread and I've never thought about bananas from the herb angle. Very cool.
    Thanks for entering it into WHB.

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  4. I too am a banana bread lover, but I've never gone the banana chocolate route. Looks like that's about to change!

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  5. looks delicious - banana and chocolate are such as great combination - and I agree it is best warm

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  6. Thanks Kalyn - it is delicious and a great way to use those over-ripe bananas

    Thanks Maryann - you make the coffee I have the cake!

    Thanks Ramona.

    Thanks Mari - I'm sure you'll enjoy it!

    Thanks Johanna!

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  7. ooh...the only thing better than banana bread is bananabread with extra chocolate and nuts!

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  8. Wow I didn't realise bananas were a herb. I've got several kilos (maybe 15) of bananas at work that I need to use up. Something tells me I'll be making a LOT of cake! :)

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  9. hey where do you get pearl sugar from?

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  10. Hi Y - I hope that it is 15 bananas rather than 15 kilos otherwise you'll be baking forever!

    Yo Anon - found it in my pantry ;)

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  11. This really is THE BEST recipe for banana bread i have ever tasted. Took to my bookclub where it was declared the best baked good ever had!

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  12. Thanks Msmoo - now that is a great endorsement!

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  13. This was one of the cakes I made for my birthday/diploma celebration today.

    I love it and decided to share with the people I love... and they loved it, too :) - a lot of love for your recipes :D !

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  14. Thanks Ana - makes me happy to hear :)

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