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BANANA HAZELNUT BREAD

It's time for.....Bannnnnnana Bread. Because it’s Friday, because it’s cold outside (and a slice goes great with a cuppa), or simply to save those overripe bananas from the bin – according to the waste charity WRAP, 1.4 million EDIBLE bananas end up in the bin every day!


This banana bread is made with olive oil, hazelnuts and rye flour, so as well as being delicious, it contains plenty of beneficial nutrients for your gut bugs too.


I took this banana bread on my camping trip and it was great fuel – it slices brilliantly once cold and keeps for a good few days. Try toasting and topping with a slick of honey and some greek yoghurt for a tasty brekkie or snack.


INGREDIENTS

  • 45 grams / 3 tbsp olive oil

  • 100 grams honey 

  • 2 eggs

  • 2 overripe bananas (plus an extra banana for topping, optional but looks the biz!)

  • 100ml milk

  • 30 grams hazelnuts (and a few extra to top) 

  • 1 tsp cinnamon

  • 120g rye flour

  • 120g self raising flour

  • 1 heaped tsp bicarbonate of soda 

  • Pinch salt


HOW TO

  1. Preheat your oven to 160c. 

  2. Grease a 2lb loaf tin or line with baking parchment  

  3. Measure the olive oil and honey into a bowl and them whisk together

  4. Use a hand blender to blitz the milk, eggs, bananas and hazelnuts together. If you don’t have a hand blender, mash the bananas with a fork, whisk the eggs, and finely chop the hazelnuts, or pop in a food bag and bash with a rolling pin until you have hazelnut dust! 

  5. Tip the banana, eggs, milk and hazelnuts into the honey and olive oil mix and stir gently 

  6. Next tip in the flours, bicarb and salt and then using a wooden spoon, mix until everything comes together in a batter 

  7. Pour the batter into the loaf tin. Slice the extra banana into lengthways strips, and use them to decorate the top of your loaf. You’ll have a bit more than you need so you get to eat the extras.

  8. Throw on a few hazelnuts and poke in so they are half into the batter

  9. Place in the oven and bake for an hour until a skewer or knife inserted comes out clean – it may need 5 extra minutes.

  10. Top tip – check your loaf at 50 minutes – if you find the top is browning too much cover with foil or a baking tray to stop it burning. 

  11. Leave to cool for 10 minutes before removing from the tin. Allow to cool properly before slicing to avoid crumbling.   

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