The best way to show someone that you’re bananas about them is to serve up banana bread toast with homemade hazelnut butter and honey. This gorgeous treat just oozes with homemade goodness.
Recipe by Katelyn Williams
Banana bread toast with homemade hazelnut butter and honey
- 125g butter, softened
- 125g castor sugar
- 3 eggs
- 5ml (1 tsp) vanilla extract
- 4 ripe bananas, mashed
- 250g cake flour
- 10ml (2 tsp) baking powder
- 2,5ml (½ tsp) bicarbonate of soda
- pinch salt
- 37,5ml (2½ tbsp) milk
- 100g hazelnuts
- 15ml (1 tbsp) vegetable oil, if needed
- pinch salt
- honey, to serve
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.
Cook's tip: To make the hidden-heart centre, slice the tops off 3 – 4 chocolate muffins and, using a 4cm – 5cm heart cookie cutter, cut out the shapes. When pouring the banana bread batter into the tin, pour one third of the batter in the bottom. Stack the hearts on top of each other beforehand, then press into the batter so the tips of the hearts face downwards. Top with the remaining cake batter, which should hold the hearts in place, and bake.