Good ol’ banana bread. We know it, we love it, we pretend it’s not dessert by calling it bread instead of cake. There’s a reason it took the world by storm when we were all stuck at home—simple, soft, and sweet, it’s basically comfort in loaf form.
If you thought banana bread couldn’t get any more delicious, this recipe from Whittaker’s might just prove you wrong (and we promise you won’t be mad about it). Enhancing the classic flavour profile with the delectable additions of creamy milk chocolate and toasted hazelnuts, this recipe is the way to a banana bread lover’s heart for sure. Get ready, your kitchen is about to smell out of this world.
Prep Time: 20 mins
Cook Time: Up to 1 hour
3 medium overripe bananas, mashed
1 ¼ cups castor sugar
½ cup neutral oil
¼ cup milk
1 teaspoon vanilla
1 teaspoon baking soda
1 ¾ cups flour
1/3 cup desiccated coconut (optional)
1x 100g block Whittaker’s Canterbury Hazelnut, roughly chopped
100g roasted hazelnuts, roughly chopped
Preheat oven to 180°C fan bake.
Line a 9x5 inch loaf pan with baking paper, set aside.
Combine mashed bananas, eggs, sugar, oil, milk and vanilla.
Add baking soda and flour and mix well
Mix through desiccated coconut, chocolate and hazelnuts.
Pour into greased loaf pan and cook until browned and a skewer comes out clean (depending on your oven this may take up to an hour, so be patient!)
Can't get enough of Whittaker's Chocolate? Why not whip up this decadent dark chocolate cake next!
Image credit: Whittaker's Chocolate