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

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

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.



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



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.