That aromatic Banana & Hazelnut loaf bread!

Hey there, foodies!

The weekend is almost here and I am as happy as I can be, as I find myself snuggled inside my woe-be-gone yet still extremely warm blankie. My cozy-socks covered feet are poking out at one end and my hands around a large cup of steaming hot tea, peeking just below my chin, on the other.

I am one of those people who can comfortably enjoy their own company for hours. I am such a night owl and am the happiest when I have an interesting book or a great movie at 1 am at night, when the world sleeps. Even as a teenager, night used to be my favorite time to study and cram right before a big exam. I am not a morning person who can get up at 5 am and get to work immediately, no sir! I would rather study till 3am and happily sleep in late.

Anyway, teleporting to the present….*beep beep boop boop*.….As the weekend approaches each week, I begin collecting and planning snacks for my mid-night binging, mainly on Thursdays & Fridays. I mean, what use is a good movie, if you do not have treats to constantly stuff in your mouth while enjoying it……. am I right or am I right???? Therefore, more often than not, you will find me baking or cooking away, right before Saturday comes knocking!

What’s on for this week, you ask?

Well, with my apple tarts that I posted a couple of days ago and now with this beautiful Banana bread I am presenting to you today, I must say that I have had quite a ‘FRUIT-FUL’ week. (Sorry! he he..)

This is the easiest banana bread recipe that there ever was and yet it will result in the most fragrant, moist and delicious snack for you and your family. Not to forget, bananas and hazelnuts together is such an insanely divine combination. As you open the oven to check on your bread while it is baking, you get your first wonderful waft of bananas right there, which makes it difficult to wait for it to get ready. You can even combine it with a number of other yummy elements like chocolate chips, coconut or berries.

Try it dear friends, have a grrrrrrrrrreat, relaxing weekend ahead of you and….GO BANANAS! xx

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Ingredients:

– 2 ripe bananas

– 1.5 cups all purpose flour

– 3/4 cup Caster sugar

– 1/2 cup melted butter

– 2 large eggs

– 1 tsp Baking powder

– A few drops of vanilla extract

– 1 tsp Ground Cinnamon powder

– A pinch of salt

– Some chopped hazelnuts or walnuts

– A few Pumpkin seeds (optional)

Method:

– Preheat the oven to 180 degrees C.

– In a bowl, combine all your dry ingredients- flour, sugar, baking powder, salt and ground cinnamon. With a whisk, give it a good mix. Set aside.

– With a fork, mash your ripened bananas very well, until you get a smooth, semi-liquid consistency. Don’t worry if there are some chunks left in it.

– In a separate bowl, whisk the eggs.

– Add the mashed bananas, vanilla extract and melted butter. Whisk well until it is all well-combined.

– Add the wet ingredients to the dry ingredients and with a spatula, fold in everything together until the batter is just about well-mixed and lump free. Do not over mix or your bread can come out tough!

– Lastly, throw in your chopped hazelnuts/ walnuts and give the batter a final mix.

– Transfer the batter into a greased Loaf baking tin.

– Sprinkle the top with pumpkin seeds and bake at 180 degrees C for around 40 minutes, or until the toothpick inserted in it comes out clean.

– Cool, slice and enjoy as a delicious snack or a dessert!

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21 Comments Add yours

  1. Looks amazing. And I love your lowlight food photography!
    I love some banana bread with my tea 🙂

    Liked by 2 people

    1. Awe thanks so much!!😊😊 I too love this buttered with hot tea! ❤️

      Liked by 2 people

  2. Amazing recipe…it is looking so so delicious..wonderful share ☺

    Liked by 1 person

  3. This is my favourite! I have tried making it at home in my new microwave convection. While, my cakes don’t brown from the edges and bottom (it’s a little disappointing and I am yet to find a reason for that), but they still taste as good as they bake well from the top and the inside. Also, with a lot of hits and trials I have discovered that my cakes bake better at a much lower temperature of 130 degree Celsius in my convection microwave. At 180 it browns superfast from the top, leaving the insides uncooked and soggy. Do you have any tips for me? Your recipe is great and the bread looks fantastic. 🤗

    Liked by 1 person

    1. Thanks so much dear!☺️ I do not have much experience baking in microwaves but the only tip that I always give to readers or people who ask is that preheat your oven or any device very well while baking anything. When I started making cakes, I used to skip pre-heating, and while the cake ended up tasting nice, it took a long time to cook evenly and particularly in the middle. Other than that, I can’t think of any reason why ur cake is not browning.Also, I have always stuck at 180 degrees for baking in the ovens as it’s so perfect but I suppose microwaves being much compact works well at lower temperatures. All the best and keep baking! I often find that I learn the most by just Trying Again and again myself!😉 x

      Like

  4. mistimaan says:

    Loved your drooling recipe 🙂

    Liked by 1 person

  5. This sure is very tempting! Nice share 🙂

    Liked by 1 person

  6. arv! says:

    Looks so tempting. I love Banana bread and this is first thing I grab in hotel breakfast when I’m travelling.

    Liked by 1 person

    1. Then this is the perfect recipe for you! It’s so easy that you can make it every few days!! 🙂

      Liked by 1 person

      1. arv! says:

        Great! will try it out and let you know 🙂

        Liked by 1 person

  7. Megala says:

    Beautiful loaves ! Perfect for breakfast !!

    Liked by 1 person

  8. InspiresN says:

    awesome banana bread, loved the variety of nuts in it !

    Liked by 1 person

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