It's somewhat tempting to just it before you finish all the steps... but it is well worth it as when it comes together it's like a banana chocolate hazelnut dream boat.
I got a hankering for banana bread the other day after waking up to another day of constant rain... it has been raining all fortnight.
It makes me very thankful that we strung up some string inside a while ago for our laundry, otherwise we would be in a pinch and would definitely be out of clean undergarments by now!!
But this rain is great for the garden and it is also great for making you feel like you want to curl up on the couch with a cup of tea, some banana bread, a good book (or a movie, or a tv series- like Stargate or Star Trek!!) and a blanket.
So banana bread it is.... but I decided to try something a little different and also make some choccy hazelnut spread, 'nutella', too...
1/3 cup sunflower oil
3/4- 1/2 cup agave, depending on taste
2 cups plain wheat free/ gluten free flour
3/4 tsp baking powder
1/2 cup quinoa milk with chia, or any other dairy free soy free alternative
1/4 tsp vanilla
1 tsp cinnamon
2 tbsp lemon juice
3 overripe bananas, mashed
roughly 1/2 cup dairy free soy free dark chocolate chips/ squares
Chocolate Hazelnut Spread
1 cups raw hazelnuts
3/4 tsp vanilla
2 tbsp 2 tsp cacao powder- I ended up using more like 3 tbsp and 1 tsp
1/4 cup agave- I ended up using more like 1/3 cup
pinch of salt
2 tbsp- 1/3 cup quinoa milk with chia, or any other dairy free soy free alternative - I ended up going for the 1/3 cup, plus I also added some water
- Preheat oven to 180°C. Brush a loaf tray with a little sunflower oil. Line with baking paper. Use a whisk to beat the oil, agave, vanilla, lemon juice, and quinoa milk in a small bowl until pale and creamy.
- In a separate large bowl combine the flour and baking powder.
- Meanwhile, melt the chocolate in a heat proof bowl. Set aside to cool a little.
- Make a well in the dry mix and slowly stir in half the ‘wet mix’. Using a wooden spoon beat the mix and slowly add the remainder of the ‘wet mix’. Add the mashed banana's and eggs gradually, beating well after each addition.
- Take roughly 1 1/4 cup of the batter out and pour into the chocolate bowl, mix well.
- Pour 2/3 of the banana mixture into the prepared loaf tray. Pour the chocolate batter over the banana mixture, and then finish off with the remaining banana mix. Then using a spoon give the mix a couple of swirls.
- Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the loaf to a wire rack to cool completely.
- Keeping the oven at the same temperature of 180°C. (Or if doing it another time, preheat the oven). Roast the hazelnuts on a sheet of baking paper for 10 to 15 minutes.
- Remove the hazelnuts from the oven and allow them to cool. When they are cool enough to handle rub the nuts together in a towel to remove the skins (not all of the skins will come off, but try to get as much off ass you can).
- Add the hazelnuts to a food processor and blend on low to medium speed. Blend until the nuts have turned into a smooth butter.
You will have to stop a couple of time and scrap down the sides.
- Slowly add the rest of the ingredients, leaving the milk till last.
You will find that you need to scrape the sides down again a few times, and you may need to add more milk to get it smooth.
- Test and add more ingredients if needed, to your taste!!!
( I like mine quite chocolatey and a little sweeter- more like the store bought)
- Store in an airtight container in the fridge.