Good old banana bread. We know it, we love it, we pretend it’s not dessert by calling it bread instead of cake. There’s a reason it took the world by storm when we were all stuck at home: Simple, sweet, and sweet, it’s basically comfort in the form of bread.
If you thought banana bread couldn’t taste more delicious, this recipe from Whittaker’s just might prove you wrong (and we promise you won’t be mad about it). Improving the classic flavor profile with the delicious additions of creamy milk chocolate and toasted hazelnuts, this recipe is the way to a banana bread lover’s heart for sure. Get ready, your kitchen is about to smell out of this world.
Preparation time: 20 minutes
Cooking time: up to 1 hour
3 medium overripe bananas, mashed
1 Â¼ cup powdered sugar
Â½ cup of neutral oil
Â¼ cup of milk
1 teaspoon of vanilla
1 teaspoon of baking soda
1 Â¾ cup of flour
1/3 cup desiccated coconut (optional)
1 100g block of Whittaker’s Canterbury hazelnuts, coarsely chopped
100g roasted hazelnuts, coarsely chopped
Preheat the oven to 180 Â° C hot air.
Line a 9 x 5-inch loaf pan with parchment paper, set aside.
Combine the mashed bananas, eggs, sugar, oil, milk and vanilla.
Add the baking soda and flour and mix well
Mix with the dried coconut, chocolate and hazelnuts.
Pour into a greased loaf pan and bake until golden brown and a skewer comes out clean (depending on your oven, this can take up to an hour, so be patient!)
Image credit: Whittaker’s Chocolate