Chocolate Hazelnut Butter Banana Bread
What you’ll need:
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1/3 cup coconut oil or butter
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1/2 cup maple syrup
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2 eggs (Or egg substitute)
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3 ripe bananas, mashed
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1/4 cup milk of choice
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1 tsp vanilla
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1 1/4 cup flour
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1/2 cup ground almonds
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1 tsp baking soda
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1 tsp cinnamon
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1/2 tsp salt
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1/2 cup Fix & Fogg Chocolate Hazelnut Butter
Method:
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Preheat oven to 180C (350F) and line a loaf tin with baking paper
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In a large bowl, combine the coconut oil, maple syrup, eggs, mashed banana, milk and vanilla and mix until well combined.
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Add in the flour, ground almonds, baking soda, cinnamon and salt. Fold everything together until combined.
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Pour the batter into your prepared loaf tin.
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In a separate bowl, microwave the F&F Chocolate Hazelnut Butter for 20 - 30 seconds until softened but not liquid.
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Spoon 6 dollops of the Chocolate Hazelnut Butter evenly on the top of your batter, then swirl through gently with a knife (just a little bit).
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Bake for 45 - 50 minutes or until springy to touch and a skewer comes out without any of the batter on it.
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Leave to cool (or even better, enjoy nice and toasty!).
It’s as easy as that! Your banana bread will last up to a week in a sealed container in the cupboard. This recipe will make one medium - large loaf.