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Spiced Banana and Hazelnut Loaf

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Once you’ve made this Spiced Banana and Hazelnut loaf recipe, you will never want to throw away another banana.  The riper the bananas are the better and sweeter the taste. Spelt flour adds a slight nutty, wholesome taste which complements the hazelnuts and spices perfectly.

Try replacing the hazelnuts with walnuts or almonds.

Spiced banana and hazelnut loaf

I prefer to grease and line my baking tins with either baking parchment or cake liners. Such as these It makes it much easier to remove the cake from the tin when baked.

This Spiced Banana and Hazelnut Loaf recipe gives you the option of using different nuts and spices. Such as Walnuts or Whole Almonds. You could also use different complementary spices such as ground Cinnamon or ground nutmeg. Whatever your favourite spice, give it a try.

I have more Banana Recipes for you to try.

Image: Clandestine Cake Club

Spice banana and hazelnut loaf

Spiced Banana and Hazelnut Loaf

You will never want to throw away another banana after making this cake. The riper the bananas are the better and sweeter the taste. Spelt flour adds a slight nutty, wholesome taste which complements the hazelnuts and spices perfectly.Try replacing the hazelnuts with walnuts or almonds.Image: Clandestine Cake Club
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Course: Dessert
Cuisine: British
Keyword: banana, hazelnut
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 - 10
Calories: 409kcal
Author: Lynn Hill

Ingredients

  • 150 g butter softened
  • 150 g soft brown sugar
  • 2 eggs lightly beaten
  • 125 g spelt flour
  • 100 g plain flour
  • 1/2 teaspoon baking powder
  • 1 tsp mixed spice
  • 100 g hazelnuts finely chopped
  • 2 large bananas lightly mashed

Instructions

  • Preheat the oven to 180°C. Grease and line a 900g loaf tin.
  • Using an electric mixer, beat together the butter and sugar until lighter in colour with a creamy texture.
  • Keep the mixer going and gradually add the eggs a little at a time, adding a little flour to help prevent curdling.
  • Sieve the flours, spices and baking powder together, then add to the cake batter. Mix until well combined.
  • Add the bananas and hazelnuts. Mix until well combined.
  • Pour into the prepared tin and bake in the centre of the oven for approx 50 minutes, or until baked, testing the centre of the cake with a skewer until it comes out cleanly.
  • Leave in the tin for 10 – 15 minutes to cool a little before turning onto a wire rack to cool completely.

Notes

Will keep for several days in an airtight container.

Nutrition

Calories: 409kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 156mg | Potassium: 168mg | Fiber: 4g | Sugar: 19g | Vitamin A: 530IU | Vitamin C: 0.8mg | Calcium: 55mg | Iron: 2.3mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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