Hazelnut Banana Bread

5 from 3 votes

Make this Hazelnut Banana Bread with White Spelt Flour, a little ground mixed spice and a couple of overripe Bananas that were almost ready for the compost bin. It's moist and delicious, so put those ripe bananas to good use rather than waste them.

Prep Time15

Cook Time50

Total Time1 5

Course: Afternoon Tea

Cuisine: British

Keyword: Banana Bread, Mixed Spice, Ripe Bananas,

Servings:

Calories: 454kcal

Author: Lynn

Equipment

1 x 900g Loaf Tin
Baking Parchment

Ingredients

150 g butter at room temperature
150 g soft brown sugar
2 eggs lightly beaten
225 g White spelt flour see note if you are not using Spelt flour
1 teaspoon baking powder omit if using Self Raising Flour
1 teaspoon ground mixed spice Nutmeg is also nice.
100 g hazelnuts finely chopped reserve 10g for the topping
2 large ripe bananas

Topping

1 tablespoon approx. 10g chopped Hazelnuts Reserved from earlier.
1 tablespoon approx. 10g demerara sugar

Instructions

Preheat the oven to 170°C. Grease and line a 900g/2lb loaf tin with baking parchment.
Using a hand mixer, beat together the butter and sugar until well mixed with a creamy texture.
150 g butter, 150 g soft brown sugar
Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling.
2 eggs
Mix together the remaining Spelt Flour, ground mixed spice and baking powder before adding to the cake batter. This will help the ingredients distribute evenly.
225 g White spelt flour, 1 teaspoon ground mixed spice, 1 teaspoon baking powder
Add the mashed bananas and give everything a good mix.
2 large ripe bananas
Add 90g of the chopped hazelnuts, reserving the rest for the topping. Mix until well combined. Scraping down the bowl as you go along.
100 g hazelnuts finely chopped
Pour the cake batter into the prepared 900g/2lb loaf tin. Scatter the top with the demerara sugar and chopped hazelnuts (10g). Bake in the centre of the oven for approx 45 - 50 minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
1 tablespoon approx. 10g chopped Hazelnuts, 1 tablespoon approx. 10g demerara sugar
Leave in the tin for 10 – 15 minutes to cool a little before turning onto a wire rack to cool completely.

Notes

Will keep for a couple of days in an airtight container.

Is ideal for freezing. Cool the Banana Loaf completely before cutting it into thick slices. Freeze each slice individually wrapped, then place it in a suitable container. This way you can take each slice out as when needed, rather than wait for the whole cake to thaw out.

You Can Freeze Bananas. Peel and slice the bananas into thick slices and open freeze on a baking tray in the freezer. Once frozen place them in a freezer back before returning to the freezer. Bring back to room temperature before adding to cake mixture.

Nutrition