Ingredients
⅓ cup butter
room temperature, 75g
½ cup brown sugar
100g
⅓ cup fresh hazelnut butter
75g
2 large free range eggs
2 cups wholemeal self-raising flour
300g
¼ cup raw cacao powder
or cocoa powder
3 bananas
mashed
½ cup buttermilk
125ml
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 Loaf tin
- 1 Baking paper
- 1 Mixing bowl
- 1 Electric mixer or whisk
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced) and line a loaf tin with baking paper.
- Cream butter and sugar together until pale and fluffy, add the hazelnut butter and beat a couple of minutes more.
- Then add the eggs, one at a time, incorporating the first one well before adding the second.
- Fold through the flour and cacao powder then the bananas and buttermilk.
- Mix gently until just combined, then spoon into the loaf tin and bake for 40 minutes or until cooked through.
Notes
Tip
You can find hazelnut butter at your local health food store.
Tip
You can push a skewer into the centre to test if this loaf is done. If the skewer comes out clean, it's ready.
Variation
Hazelnut butter may be swapped with almond butter or good quality peanut butter.
