Banana, Hazelnut and Dark Chocolate Bread
A slight tweak on the classic banana bread. This recipe is best served while the bread is warm and with a good lather of butter. Be sure to always use over-ripened bananas for the best results. This recipe is brought to you in collaboration with Miss Polly's Kitchen.
Ingredients
3 large very ripe Dole bananas – mashed + 1 extra banana sliced in half lengthways
⅓ cup butter- melted
1 egg – whisked
½ cup soft brown sugar
1 tsp vanilla paste
1 tsp baking soda
1.5 cups all-purpose flour
½ cup roasted hazelnuts – roughly chopped
3/4 cup dark choc – roughly chopped
Method
Preheat the oven to 180 degrees fan bake. Grease a 23 x 13 cm bread tin.
Mash the 3 large ripened bananas and add them to a bowl. Mix in the melted butter and stir until the mixture is well combined.
Add the sugar, vanilla, baking soda and flour. Stir until the batter is smooth.
Fold in the hazelnuts and chocolate.
Pour the batter into the bread tin. Slice one banana in half lengthways and place on top of the batter.
Bake for 55 mins – 1 hour, or until a toothpick comes out clean.
Let the bread cool slightly on a wire rack, then slice it up and enjoy!