14 August, 2015
Hazelnut and Banana Bread
‘Hazelnut and Banana Bread’ with a hint of Orange and goodness of Chia seeds ( Dairy, Gluten and Sugar free treat for your tea time)
As I had few very ripe bananas left over in my fruit basket, I decided to make something yet again MY own out of them. I really don’t like to waist food and try to use up all I have in the house before heading to the shop for a top up.
This time, I came up yet again full house- Dairy free, gluten free, and processed sugar free treat, which I have made for the first time and absolutely loved the texture and flavour of it, therefore would love to share the recipe with you all to try at home, and who knows, maybe to come with slight variations which you are more than welcome to share here with every one.
INGREDIENTS
100g Rasted and de skinned Hazelnuts
450g Ripe Bananas
4 eggs(separated)
150g Honey
100ml Vegetable Oil
50ml Almond cream/ or Soya Single cream
zest and juice of an Orange
200g Cornflour
250g Gluten free flour
1tsp Sugar free vanilla extract
1tbsp ground cinnamon
20g Chia seeds
1 1/2tsp baking powder
Table spoon of honey and juice of 2 oranges for the glaze.
METHOD
Preheat oven to 180’C. Grease the bread loaf tin generously with oil and line lengthwise with a strip of baking parchment and set aside.
On the dry non stick pan, or hot oven roast the nuts and after placing them in the tea towel rub off all the loose skins. Chop coarsely with a sharp knife or pulse with a food processor. Try to leave larger pieces to add some texture to the bread.
Blend bananas with a blender in the large bowl.
In the stand mixer with a paddle attachment, add the oil and with honey and beat all until well incorporated. Separate egg yolks from whites. Add the egg yolks little bit by little and beat again. Add the cream vanilla,cinnamon and zest and juice of an orange. Mix again and remove the mixing bowl, sieve the flours and baking powder and gently mix with a wooden spoon. Add the nuts and seeds, mix through again.
In the clean dry bowl beat the egg whites to stiff peaks. Add one spoon to the batter to loosen it up, then add the rest and fold in gently not to remove the air and have light finished product.
Pour in the tin, and bake on the middle shelf around 40min(it truly depends on the oven, just check it after 30min by inserting the skewer, if it comes out clean, its done.
Before you take out your bread out, prepare the glaze by putting honey and orange juice in the small pot and reducing it to thicker consistency over medium heat.
Take your bread out, and straight away prick it with tooth pick and generously coat with orange and honey glaze until still hot.
Let it cool in the tin for about 10-15 minutes, run sharp knife around the edges, tip it out and coll on the wire rack.
Beautiful still slightly warm.
To be honest, I was thinking just know whilst typing it… it might be good idea to separate batter in to two 8in cake tins, and make it as a cake by smothering it nice chocolate ganache in the middle… or buttercream made out of ‘Trex’ and unsweetened cocoa powder and some ‘Agave’ syrup for sweetness…. heheee and that’s how ideas pop in to your head.
Now what’s left to do for me, is to try it out and update you with other variations of this recipe
Thanks and enjoy
One thought on : 1
Hi this looks delicious, can’t wait to try it. What kind of gluten free flour do you use?