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Sunday, 20 April 2008

Banana Bread with Cinnamon, Pecan & Hazelnuts

It seems ages since I have been found pottering in my little kitchen baking before my guests arrived to stay for a wonderful few days. I have missed the smell of newly bakes cooling on the side not to mention the anticipation of trying out something new! I just enjoy savouring that first taste as flavours mingle and burst into chorus on my pallet.

I found a NEW event taking place by Lorraine at Not Quite Nigella for Banana Bread. Lorraine requests that it be purely banana bread without any frostings for this event. In the knowledge of this, I knew I needed to bake a banana bread for this event that is packed with good flavour not relying on that extra touch of flavour from frosting. I adore the combination of bananas, cinnamon, pecan and hazelnuts with soft dark brown sugar and honey. The next process was to come up with a recipe to fit each flavour I had chosen. I f you could be a fly on my wall, you would find me at times sat with pieces of scrap paper and pencil working out such recipes. I am very pleased with the outcome of my recipe for banana bread; the subtle hint of cinnamon and honey mingle in the background with the full bodied flavour of banana and then subsiding with a nutty flavour coming through in a toffee kind of way. This banana loaf may look plain but what it lacks in looks it cheekily makes up in flavour and moistness and ideal sliced and buttered. A great bake for taking in a lunch box or even for afternoon tea on a sunny Sunday afternoon!

Banana Bread with Cinnamon, Pecan & Hazelnuts

100g (4 oz) softened butter
100g (4 oz) soft dark brown sugar
50ml (2 fl oz) runny honey – I used Gales honey
2 eggs, lightly beaten
1 tsp vanilla extract
3 tbsp milk
2 large ripe bananas, peeled and mashed
½ tsp cinnamon
225g (8 oz) self-raising flour
50g (2 oz) pecan nuts, chopped
50g (2 oz) hazelnuts, chopped

You will need a 900g (2lb) loaf tin that is greased with butter and lined with greaseproof paper or baking paper.


Preheat the oven to 180°C/Fan 160°C/350°F/Gas mark 4.

In a large mixing bowl add the butter, sugar and honey and beat until light and fluffy. Add the vanilla extract to the lightly beaten egg, then add a little of the egg mixture a little at a time, beating well at each addition until all combined. Gently fold in the mashed banana through the mixture with the chopped nuts. Sieve the flour and cinnamon into the mixture and fold through gently with a large metal spoon until all is combined. Lastly add the milk and quickly fold through and place into the prepared loaf tin and smooth the top of the mixture over.

Place into the preheated oven towards the bottom of the oven *if placed too high in the oven the top will burn before being baked through*. Bake for 50 -1 hour or until it feels firm to a gentle touch in the middle or a skewer inserted into the centre comes out clean. Leave in the tin to cool for at least 15 minutes before turning out to finish cooling on a wire rack. Remove the paper and wrap in foil and store in an airtight container or slice it up and eat it plain or butter each slice the choice is yours.

Note: if the top of the loaf seems to be browning too quickly towards the end cover the top over with a sheet of baking paper, this will help prevent the top from burning.

Top Tip: I weighed my sugar out then poured the runny on top of the sugar to weigh out the correct amount. This saved having to scrap the honey out of the weighing scale bowl.


culinarytravelsofakitchengoddess said...

Wow Rosie, that is one delish looking cake. YUM

Loulou said...

ooooo Rosie, this does look like a corker! You know how i love my banana bread....This is on my 'must try' list for sure! Thanks for sharing.
Loulou xx

Maria said...

Rosie this looks so delish and a cake I know my boys would love!


Sylvie said...

I sometimes buy extra bananas, just so I know that I'll definitely have some extra ripe ones by the end of the week to make banana bread. Yours looks great and with the added nuts and cinnamon it's gotta taste wonderful.

Uma said...

what a delicious cake! perfect texture.

glamah16 said...

The Hazelnut addition must make it out this world!

violets said...

Hey Rosie, that is such a lovely banana cake, I don't know how you manage to keep up with all these challenges.

vi xx

Donna said...

Looks Great from Here!!LOL...I need some coffee to go with that...LOL...going to make some! Happy baking sweetie!!hughugs

Kevin said...

Nice looking banana bread. I have not tried hazelnuts in a banana bread yet.

Antonia said...

Banana bread is one of my favourites and this version looks wonderful. I love spices such as cinnamon with bananas and the addition of those nuts is sure be good. Great entry to the event!

Gloria said...

Rosie this banana cake looks an sounds so delicious!!! Gloria

Anna said...

Rosie, that looks so deliciously moist and moreish!


Bellini Valli said...

Thanks for bringing this event to our attention Rosie. You loaf just sounds so droolworthy:D

Emiline said...

What a great combination! I love that!
Why didn't I think of that?

RecipeGirl said...

This sounds like a perfectly delicious version of a banana bread! I've been trying to think of something creative to make for this one :)

White On Rice Couple said...

Wow, another event in the wonderful wold of food blogs! Thanks for the info on this one...I'm still trying to work on a marmalade dish for your's and Pixie's event!
I'll take half the loaf and some butter like you suggested!

Pat said...

Have you tried using real Cinnamon in your recipe. You could reduce on the sugar.

Please click the below link to find our more about real Cinnamon.

Identify Ceylon Cinnamon

Pixie said...

Who can ever get enough of banana bread? NOT I! I have a bake ready for this event, just yet to be blogged. Bring on the banana breads!!

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nicisme said...

Nice banana bread Rosie. I like the 2 types of nuts in it!

Magnolia Wedding Planner said...

:-P I adora bananas in every way so this banana bread is really gold to my eyes!! Thanks for sharing this recipe!
You're right the incredible smell that spreads in my home when I bake something is priceless!!

Rosie said...

Hi George, awe thanks sweetie ;)

Hi Loulou, thanks! I hope you enjoy baking this one at some point as much as I did :D

Hi Maria, a must try for your boys :D

Hi Sylvie, I am the same buying in extra bananas always great to use them up in a bake :D

Hi Uma, thank you, I was pleased with the outcome very moist and tasted wonderful :D

Hi Coco, the nuts and honey added a lovely addition to flavour :D

Hi Vi, thank you. I do try to enter a few challenges along the way gives me chance to rack my brains in a coming up with a recipe :D

Hi Donna, here you go sweetie a cup of coffee and a slice of cake :D Hugshugs ...

Hi Kevin, I think it added texture and more flavour adding the two different nuts and with the added honey it seemed to work well.....

Hi Antonia, I hope you will try this one out sometime I was very pleased with the outcome :D

Hi Gloria, thank you sweetie – hubby really enjoyed this one :D

Hi Anna, awe thanks sweetie :D I have now found your blog link and will add you to my blogroll :D

Hi Val, it’s always great to hear about new events and I had a few bananas that were ripe so thought no better time than the present to get a banana loaf baked heehee ...

Hi Emiline, thank you and I know you will have some stunning creation in mind :D

Hi recipegirl, thank you! I just love to create flavours in bakes.
I am sure you will submitting a stunning banana bread for this event :D

Hi White on Rice couple, *giggle* of course I will serve half the loaf up with butter for you immediately :D Always great to hear of new events around the blogging world – looking forward to your entry for the ‘Putting Up’ event too :D

Hi Pat, never tried using real cinnamon in my recipe – great idea :D

Hi Pixie, can’t wait to view your banana bread too – yeah bring on the banana breads !! :D

Hi cooking, welcome and thank you for the link :D

Hi Nic, thank you! The nuts worked excellent in this bake and so much more flavour too :D

Hi Silvia, I just adore the smell of baking wafting through my kitchen – I wish I could bottle it up and sell it *giggle*. I hope you will try this recipe out and enjoy it as much as my family have :D

Many, many thanks for all your lovely comments and always great to *see* you here!

Best wishes Rosie x

Pearlsofeast said...

Hi Rosie, Absolutely healthy snack.Pecans!!!!.
Lovely combination of nuts!!!!!!!

Rosie said...

Thanks Pearlsofeast :) Your cookies look mighty yummy too!!

Best wishes Rosie x

The Caked Crusader said...

I haven't made banana bread before - it looks lovely, so moist!
I think I'd be tempted to be extra gluttonous and butter it!!!

Rosie said...

Hi The C.C. thank you! My hubby also loves butter on his banana bread too :)

Best wishes Rosie x

Swati: Sugarcraft India said...

A beautiful and delicious banana bread Rosie.. Love the additions of pecan in it..Will surely try this soon!!

Rosie said...

Hi Swati, awe thanks sweetie :) I hope you enjoy yours as much as we did here!

Best wishes Rosie x

Nickki said...

That looks delicious, Rosie I just love banana cake! xxx

Retno Prihadana said...

Rosie, I guess your bread really tasty with combination of banana, cinnamon and hazelnut. Thank you for sharing.

giz said...

Isn't banana bread one of those go to breads that you know is always going to be a crowd pleaser - one of those Tried Tested and True (hint hint for the next roundup) recipes. I'm always in search of the "perfect" banana bread but the trouble is I think they're all perfect.

Rhyleysgranny said...

That cake looks totally amazing

Ivy said...

Why is it called a banana bread and not a banana cake? It looks like a cake to me, in fact it looks wonderful.

farida said...

Good looking banana bread! I like the pinch of cinnamon in it - adds to the flavor! Sadly, I started a diet today (which I don't think will last more than a day:)). During my non-dieting days, I should finally bake a banana bread. I have a couple recipes to try before I finally decide which one is a Keeper. Yours will be among them too:)

Half Baked said...

I want a piece please!! Looks yummy:)

Vicky (victoria sponge) said...

This looks scrummy. I can almost smell the banana! WOW!

Vicky xxx

Gigi said...

Lovely banana bread Rosie! I bet it smelled fantastic coming out of the oven.

Jerri said...

oh, I just love banana bread!

Rosie said...

Hi Nikkie, awe thanks and lovely to *see* you here :D

Hi Rento, thank you and my pleasure to share with you my recipe :D

Hi Giz, I would love to submit this banana bread for your next Tried & Tested :D

Hi Brenda, awe thank you :D

Hi Ivy, thank you sweetie, I have also wondered myself why it’s called banana bread, it is like a cake :D

Hi farida, good luck with your diet, I have such a sweet tooth and find it difficult to diet too :D Thank you for adding my banana bread recipe to your list of bakes :D

Hi Halfbaked, here you go sweetie a slice just for you :D

Hi Vicky, thank you sweetie :D

Hi Gigi, you’re so right the smell was amazing as I brought it out of the oven to cool :D

Hi Jerri, awe thanks sweetie :D

Many, many thanks for calling by my friends it is always great to *see* you!! Many thanks for all your kind comments too :D

Best wishes Rosie x

Donna said...

Here it is Rosie!

Apple Pie
1. 10-12 med to large apples,peeled,cored & sliced
2. 1/2to3/4 cup honey
3. 1 lemon(juice)
4. 1 orange(juice)
5. 3/4 teaspoon cinnamon
6. 3 tablespoons Minute Tapioca
7. 1/2 cup chilled unsalted butter cut into small pieces
8. Small bowl of Heavy Cream for painting the crust, before baking.

Preheat oven to 400degrees and leave at this temp for cooking!

Have your pie pastry ready to go. Make a double batch for top covering and bottom. Put All ingredients in a plastic Large bowl. Do Not add the butter or cream. Mix throughly, to taste. Let sit for about 15 minutes, covered with a towel. Start layering apples then some dots of on until you have a tall mound of apples. Now...Using a round wooden spoon stick, make a vent hole right down the center of the apples. And make sure you pour all the remaining juice from the bowl into the apples. Put your top crust on the pie and put a vent hole in the top of that as well...Now, get a small bowl and put some Heavy Cream in it. You're going to Paint the top of the crust with it! Using a pastry brush, start painting! See the picture of My pie, on my blog. Makes the crust a beautiful golden color!... Now This is Important...Using a small knife, poke holes All around the top crust!! If you don't, the crust could burst open because of escaping steam!! This pie, during the last half hour will really start to bubble over, so Make Sure you have a pan underneath it to catch and hold the drippings!! During baking, the apples will settle, but that's ok. Everyone will have lots of crust with their apples. Now some people swear you need to let the cooked pie sit for 6-8hrs for the best result. That gives the tapioca time to cool and set up. LOL, We just go for the hot pie and add vanilla ice cream. Depends on what You like. Any questions, let me know! Also! Make Sure your pie plate is a Deep Dish. French crockery is the best, but Pyrex will do. I cant find the french crockery here. You might already have one.
This recipe is an old one. Play with it to suit your taste. Enjoy!

Rosie said...

Ooooh thank you SO much Donna you are a real sweetie for posting this recipe :D

Hugshugs Rosie x

Deborah said...

I love the addition of cinnamon - it sounds delicious!

Ruth Elkin said...

This looks delicious!!!! It really does look delicious and moist and full of banana-ey goodness. Great banana bread!

Priscilla said...

Banana bread...yum my favorite! This looks great!

Sagari said...

love the ingredients u used to make that bread ROSIE YUMMYYYYY

Dhivya said...

wow!banana bread!my hubby's favoriye!must try

Rosie said...

Thank you ladies you’ve made my birthday go with a swing with your wonderful comments :)

I hope if you make this banana bread you enjoy it as much as we did :)

Best wishes Rosie x

Cakelaw said...

I am so slow to see this post Rosie, but I am glad that though tardy, I didn't miss it. Great looking banana bread, made even better by those pecans.