Carob, Hazelnut and Banana Bread

Banana Bread fans listen up. I’ve got a new take on my Easy Peasy Banana Bread, which is packed full of yummy bits (hello hazelnuts) and has a healthy chocolatey twist. This banana bread contains Carob- if you’ve never tried it, it’s a earthy, slightly sweet delight, used commonly as a substitute for chocolate.

Best eaten fresh from the oven, or slightly toasted with a lavish smear of butter.

Ingredients

Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 teaspoon ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
2 overripe medium bananas, mashed
2 eggs, lightly whisked
125ml (1/2 cup) skim milk
50g butter, melted, cooled
1/2 cup of hazlenuts, crushed (I put whole hazelnuts in a tea towel and hit them a few times with a rolling pin)
2 tablespoons of The Carob Kitchens Roasted Carob Powder. You can always add more depending on your taste.

Method

Preheat oven to 180°C. Spray a loaf pan with olive oil spray to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours, carob and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add the hazelnuts to the mixture and just stir through. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.