Nigel Slater Banana Loaf is made with ripe bananas, hazelnuts, butter, sugar, eggs, and chocolate chips. This easy banana loaf recipe creates a delicious and moist cake, perfect for any time of day. It takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 175g unsalted butter, softened
- 175g sugar (half light muscovado, half golden caster)
- 75g hazelnuts
- 2 free-range eggs
- 175g self-raising flour
- 2 very ripe bananas (about 250g)
- A drop of vanilla extract
- 175g good-quality dark or milk chocolate chips
- A little demerara sugar (for dusting)
How To Make This Nigel Slater Banana Loaf:
- Preheat the oven: Set the oven to 170°C (150°C fan, gas mark 3). Line a 20x12cm (8x5in) loaf tin with baking paper.
- Prepare the butter and sugar: Beat the softened butter and sugars together until the mixture is light and coffee-colored.
- Toast and grind the hazelnuts: Toast the hazelnuts in a dry pan, rub off the skins with a tea towel, and grind them finely.
- Add the eggs: Slowly mix the eggs into the butter and sugar mixture, then fold in the ground hazelnuts and self-raising flour.
- Fold in bananas and chocolate chips: Peel and chop the bananas into small pieces. Gently fold them, along with the vanilla extract and chocolate chips, into the batter, being careful not to overmix.
- Bake: Spoon the batter into the loaf tin, sprinkle with a little demerara sugar, and bake for 1 hour to 1 hour 10 minutes. Cover with foil if the top darkens too quickly.
Recipe Tips
- Ensure butter is softened: Softened butter is key to achieving a smooth and creamy mixture. If your butter is too cold, it won’t blend well, and if it’s too melted, it can affect the loaf’s texture.
- Grind hazelnuts finely: Finely ground hazelnuts blend better with the batter and provide a subtle nutty flavor without making the loaf crumbly.
- Use very ripe bananas: Overripe bananas (with brown spots) will give the loaf a stronger banana flavor and make it more moist.
- Fold ingredients gently: When adding the bananas and chocolate chips, fold them in gently to avoid overworking the batter, which can make the loaf dense.
- Check the loaf’s doneness: Insert a skewer or toothpick into the center after about 1 hour of baking. If it comes out clean or with just a few moist crumbs, the loaf is ready. Cover the loaf with foil if the top browns too quickly.
How To Store Leftovers
Storing: Wrap the banana loaf in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days.
Freezing: The banana loaf can be frozen. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw at room temperature.
Nutrition Facts
- Calories: 350
- Fat: 20 g
- Saturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 150 mg
- Carbohydrates: 45 g
- Fiber: 4 g
- Sugar: 30 g
- Protein: 6 g
Try More Nigel Slater Recipes:
Nigel Slater Banana Loaf
Description
Nigel Slater Banana Loaf is made with ripe bananas, hazelnuts, butter, sugar, eggs, and chocolate chips. This easy banana loaf recipe creates a delicious and moist cake, perfect for any time of day. It takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 170°C (150°C fan, gas mark 3). Line a 20x12cm (8x5in) loaf tin with baking paper.
- Prepare the butter and sugar: Beat the softened butter and sugars together until the mixture is light and coffee-colored.
- Toast and grind the hazelnuts: Toast the hazelnuts in a dry pan, rub off the skins with a tea towel, and grind them finely.
- Add the eggs: Slowly mix the eggs into the butter and sugar mixture, then fold in the ground hazelnuts and self-raising flour.
- Fold in bananas and chocolate chips: Peel and chop the bananas into small pieces. Gently fold them, along with the vanilla extract and chocolate chips, into the batter, being careful not to overmix.
- Bake: Spoon the batter into the loaf tin, sprinkle with a little demerara sugar, and bake for 1 hour to 1 hour 10 minutes. Cover with foil if the top darkens too quickly.
Notes
- Ensure butter is softened: Softened butter is key to achieving a smooth and creamy mixture. If your butter is too cold, it won’t blend well, and if it’s too melted, it can affect the loaf’s texture.
- Grind hazelnuts finely: Finely ground hazelnuts blend better with the batter and provide a subtle nutty flavor without making the loaf crumbly.
- Use very ripe bananas: Overripe bananas (with brown spots) will give the loaf a stronger banana flavor and make it more moist.
- Fold ingredients gently: When adding the bananas and chocolate chips, fold them in gently to avoid overworking the batter, which can make the loaf dense.
- Check the loaf’s doneness: Insert a skewer or toothpick into the center after about 1 hour of baking. If it comes out clean or with just a few moist crumbs, the loaf is ready. Cover the loaf with foil if the top browns too quickly.
Nigel Slater Banana Loaf