Banana bread toast with homemade hazelnut butter and honey

Preheat the oven to 180˚C and grease and line a standard 25cm loaf tin.

For the banana bread, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time until well combined. Add the vanilla and bananas and mix well.

Sieve the dry ingredients and add to the mixture, alternating with the milk. Pour into the prepared loaf tin and bake until a skewer inserted into the middle comes out clean, about 1 hour.

For the butter, toast the hazelnuts on a baking tray in the preheated oven until fragrant, then turn the nuts onto a clean dishcloth and rub off the skins. While the nuts are still hot, place in a food processor or blender and blitz until smooth, 4 – 5 minutes. Add the vegetable oil if the nut butter doesn’t form a smooth paste. Add salt to taste.

Slice the cooled banana loaf and toast, then serve with the hazelnut butter and honey.