Dish mag’s Banana, Chocolate & Hazelnut Loaf

30 June 2011 | Posted by julia in All Good News, Banana lovers, Recipes

Here it is… the most delicious Banana loaf recipe ever dreamt-up courtesy of Dish mag’s Food Editor, Claire Aldous.

We recommend scoffing this down warm from the oven…

maybe with some ice-cream or yoghurt if that tickles your fancy.

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INGREDIENTS:

• 150 grams butter, soft but not melted
• 1 1/4 cups Fairtrade sugar
• 3 free-range eggs, lightly beaten
• 1/2 cup sour cream or yoghurt
• 1 cup mashed, very ripe, All Good Fairtrade bananas
• 2 cups self-raising flour
• 3/4 teaspoon baking soda, sifted
• pinch of salt
• 1/2 teaspoon ground allspice
• 70 grams hazelnuts, roasted and finely ground
• 150 grams Fairtrade dark chocolate, roughly chopped

METHOD:

Grease an 8 cup capacity loaf or cake tin and fully line with baking paper.

Preheat the oven to 180°C. Beat the butter and sugar until light and creamy.

Whisk the eggs and sour cream in a jug and gradually beat into the butter mixture then beat in the bananas.

Combine all the remaining ingredients and using a large metal spoon, gently but thoroughly fold into the batter. Make sure there are no pockets of flour in the batter.

Spoon into the tin and smooth the top.

Bake for 45-50 minutes until the cake is firm and a skewer inserted comes out clean.

Cover the top loosely with aluminium foil if it starts to get too brown.

Leave to cool in the tin then dust with icing sugar before serving.

(serves 10-12).

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