This week I had to do some last minute baking. You know the sort, where you pull something together in a limited time, based on what you have in your house. I love doing this, as I always seem to find new recipes, exciting combos and usually wind up making something I have never made before.
This week it came in the form of banana, chocolate chip and hazelnut loaf. I know banana and chocolate are a classic combo so I am not really doing anything too revolutionary, but I always use walnuts when baking banana bread or cake. So when I found I didn’t have any in stock, but had a whole load of roasted hazelnuts, the choice was obvious – why go to the supermarket when I could use up what I had.
So that is exactly what I did.
I also transformed my icing for this loaf by using goats butter. Recently I have been trying to cut down of the amount of dairy I am consuming, or looking for alternatives to cows milk. As a result I have a few goats milk products lying around the kitchen – one of which was this goats butter. I was a bit nervous using it to make icing as I didn’t know how it would effect the flavour of the icing, but it turns out it was delicious. Another great discovery. (Apologies that I don’t have photos of this iced – I was rushing out the house and didn’t get time to take photos – Sorry!)
So when you are next stuck for something to bake, or just want to use up a few store cupboard ingredients and brown bananas – why not try your own adaptation of this.
Banana, chocolate chip and hazelnut loaf
6oz caster sugar
3 ripe bananas mashed
8oz self raising flour
3oz chocolate chopped into chunks
4oz Icing sugar
1tsp vanilla extract
hazelnuts to sprinkle over the top
- Preheat the oven to 180C degrees
- Cream the butter and sugar together
- beat the eggs until they are light and fluffy and combine into the creamed butter mix
- Add most of the flour – leaving a little aside to add later
- Next mix in the mashed banana and add the rest of the flour
- Stir in the chopped chocolate, or any other store cupboard finds
- Pour into a loaf tin and bake in the oven for 35 mins or until fully cooked ( to check simply Insert a kebab skewer or another sharp object into the cake – if it come out clean it is cooked – if not leave it another 5 mins)
- Remove from the oven and leave to cool
- For the icing, mix the butter and icing sugar together until creamy
- Add the vanilla extract and a dash of water if needs be to loosen the cake
- If the icing is too runny, a bit more icing sugar, if it is too solid, add some more water
- Remove your loaf from the pan, Ice your loaf and then sprinkle your chosen nut on top!