Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup Smorzasoel (chocolate-hazelnut spread)
- 1/2 cup chopped hazelnuts
Special Equipment Needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas to the mixing bowl and mix until well combined.
6. Gradually add the dry ingredients to the mixing bowl, mixing until just combined.
7. Fold in the Smorzasoel and chopped hazelnuts with a spatula.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat the oven to 350°F (175°C)
Serving size:
- 1 loaf (8-10 servings)
Nutritional information:
- Calories: 365
- Fat: 17g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Instead of hazelnuts, you can use walnuts or pecans.
- Instead of Smorzasoel, you can use Nutella or any other chocolate-hazelnut spread.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and Tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough and dense bread.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage Instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
- Slice the bread and serve it on a platter with fresh berries and whipped cream.
Garnishes:
- Top the bread with a drizzle of melted chocolate and chopped hazelnuts.
Pairings:
- Serve the bread with a hot cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting Advice:
- If the bread is browning too quickly, cover it with foil for the remaining baking time.
Food Safety Advice:
- Make sure the bread is fully cooked before serving.
Food History:
- Banana bread originated in the United States during the Great Depression as a way to use up overripe bananas.
Flavor Profiles:
- Sweet, nutty, and chocolatey.
Serving Suggestions:
- Serve the bread warm or at room temperature.
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Taste: Sweet, Moist, Fruity, Nutty, Caramelized