Eggless Banana and Nutella Hazelnut Loaf

Eggless Banana and Nutella Hazelnut Loaf

Ingredients

2 medium bananas
1 x 397g tin sweetened condensed milk
220g Nutella
220g extra-fine cake flour (you can use plain flour if you can’t get this)
make two cups of cake flour

15g good-quality cocoa powder (not drinking chocolate)
20g coarsely-ground hazelnuts, toasted
1 tbsp melted butter
2 tsp white vinegar
1 tsp baking powder
1 tsp cornflour

Method

Make 2 cups of cake flour
1 cup cake flour = 1 cup APF - 2 tbsp APF + 2 tbsp corn flour
Measure 220 g cake flour from the 2 cups

1. Preheat the oven to 160°C. Grease and line two 1lb loaf tins (16 x 11 x 7cm H. (6¼" x 4¼" x 2¾"). I used this one from Lakeland.

2. Place the bananas in a food processor and blend to a smooth puree.

3. In a stand mixer or large bowl, add the condensed milk, banana puree, Nutella, melted butter and white vinegar. Whisk until completely smooth and combined.

4. In a separate bowl, sift the cake flour, cocoa powder, baking powder and cornflour.

5. Add the cake flour to the wet mixture in three stages, whisking until smooth each time. Be careful not to overwork the batter or your cake will be heavier than it should be. Finally, fold in the toasted hazelnuts.

6. Divide the batter between the greased and lined loaf tins and smooth out the tops. Bake in the over for 45-50 minutes or until a skewer inserted into the middle of the cakes comes out clean. Remember not to open your oven door during cooking – this will deflate your cakes and make them sink in the middle.

7. When the cakes are fully baked, run a sharp knife around the edge of the tin to loosen it. Turn the cakes out onto a cooling rack and after 20 minutes, wrap each cake in cling film and allow to cool completely this way. As these are naked, non-glazed cakes, this will ensure the loaves remain moist.

8. To serve, dust lightly with cocoa powder. My favourite way to eat this is with a cup of chai or with a generous splash of pouring cream straight on top.