Banana, hazelnut and honey bread

Banana, hazelnut and honey bread

By
From
Something for Everyone
Makes
1
Photographer
Ben Dearnley

Easy to make and totally delicious, you’ll feel like a domestic goddess (or god) for having made your very own instead of picking it up from your local café. You can cut the loaf into thick slices, wrap them in plastic wrap and freeze. Simply defrost and heat in the toaster or microwave when you’re ready to eat.

Ingredients

Quantity Ingredient
225g self-raising flour
50g ground hazelnuts
3 tablespoons brown sugar, (see note)
or 3 tablespoons rapadura sugar, (see note)
1/2 teaspoon ground cinnamon
240g banana, mashed
60ml milk
125ml hazelnut oil
or 125ml olive oil
or 125ml coconut oil
2 eggs, lightly beaten
2 tablespoons honey, (see note)
120g pitted dates, chopped
2 tablespoons hazelnuts, chopped, (optional)

Method

  1. Preheat the oven to 170°C. Grease a 25 cm loaf tin. Line the base and the two longest sides with baking paper, leaving the ends overhanging to make it easier to remove the loaf from the tin.
  2. Sift the flour into a mixing bowl and add the ground hazelnuts, sugar and cinnamon. Make a well in the centre and add the remaining ingredients, stirring until the mixture is just combined.
  3. Pour the mixture into the prepared tin and bake for about 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. Remove from the oven and leave in the tin for 5 minutes, before transferring to a wire rack to cool.
  4. Cut the bread into slices and serve warm or cool.

Tip

  • When selecting coconut oil, choose a virgin coconut oil. Coconut oil will turn from a liquid to a solid at 24°C, so if your oil has solidified, gently melt it before using it.

Baby’s serve

  • Because this bread contains a little added sugar, wait until your baby is over 12 months before offering it to her. If you do wish to give her a small taste, use maple syrup in place of the honey.

Toddler’s serve

  • Serve as is, cut up as needed.

Note

  • Rapadura sugar comes from the dried whole natural juice of the sugar cane. Because it’s not separated from its molasses content, it retains its natural nutrients. Brown sugar, on the other hand, typically has the molasses stripped out and then some of it is added back in. It also tends to be cheaper and more readily available. Nutritionally, the difference between them is not immense, but if you want a less processed sugar, rapadura is a good option. When purchasing, take note of its country of origin. It can be difficult to source local rapadura sugar, so you might prefer to choose brown to avoid using an imported product.

    Honey is not suitable for babies under 12 months.
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Something for Everyone
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