Banana Hazelnut and Caramel Bread

Everyone loves a good banana bread and they seem to enjoy eating it, drizzled with a little honey. This got me thinking about actually incorporating something sweet and sticky inside the bread itself - something like that Cajeta. It didn't take long for thought to soon turn into something tangible.



Banana, Hazelnut and Caramel Bread
[Makes 1 loaf]

175 grams self-raising flour
50 grams wholemeal self-raising flour
80 grams raw caster sugar
2 eggs, lightly beaten
60 grams melted butter
4 ripe bananas, mashed
80 grams roasted hazelnuts, chopped
Cajeta

Sift the flours and sugar together into a bowl, toss in the hazelnuts and give it a good stir.

Make a well in the center and pour in the eggs, give this a brief stir and then drizzle in the butter, followed by the mashed bananas. Fold through until just combined.

Line a loaf pan with baking paper and pour in about half of the batter. Randomly dot the surface with Cajeta and then top with the rest of the batter. I also drizzle a little extra Cajeta over the top of the loaf.

Bake in a preheated oven at 170°C until golden and cooked through - about 45 minutes.

Let it sit in the pan for 5 minutes before moving to a wire rack to cool.