OH hiya! I’ve been a busy wee bee recently (uni has finished for the year so I’m working a lil’ bit more) but I managed to squeeze in a couple of mins to bake this banana and hazelnut loaf cake at the weekend and it turned out fab (if I do say so myself).
My Auntie gave me the recipe for this the last time she was visiting home and I promised her I would give it a go (I didn’t promise it would turn out well) and at long last I was able to send her some pics of the final product!
- 130g of salted butter at room temp
- 150g of soft brown sugar (I don’t think it matters if it’s light or dark but I used light)
- 2 medium free range eggs
- 100g of chopped hazelnuts (I couldn’t find any so I had to chop them myself and sweet lord that was a messy task)
- 3 large, very ripe bananas (mashed)
- 240g of strong white flour (dunno what that means so I just used plain flour)
- 1 tbsp of baking powder
- 1/2 tsp of ground nutmeg
- a pinch of salt
- a pinch of ground black pepper
- 1 tsp of vanilla extract
- Pre-heat the oven to 180°C
- Cream the butter and sugar together until it is fluffy and pale in colour
- Add the eggs one at a time and whisk well between each addition
- Add the hazelnuts and mashed banana
- Sift in the flour and baking powder and add the nutmeg, salt and pepper
- Pour in the vanilla extract and gently fold the mixture until everything is combined
- Pour the mixture into a loaf tin lined with grease-proof paper (or greased with butter) and bake for 50-55 minutes or until a knife comes out clean
And that’s that! It was a lot easier than I thought it was gonna be (maybe I might actually be good at this baking craic?) and I’m soooo pleased with how it turned out!
I decorated mines with some more chopped hazelnuts and it really looked the part!
Lemme know if you give this recipe a go and leave some of your fave recipes in the comments below so I can have a whirl at them!
Until next time…