Banana Bread Cannelle Noisettes Recipe

Okay, so have you ever found yourself with a bunch of overripe bananas, a craving for something sweet, and a kitchen that’s calling your name? If yes, let’s talk about whipping up the most scrumptious banana bread with a dash of cinnamon and a sprinkle of hazelnuts that might just become your new favorite comfort food moment.

Banana Bread Cannelle Noisettes takes the comforting flavors of ripe bananas and combines them with the warmth of cinnamon and the richness of hazelnuts. It is the melted unsalted butter and vanilla extract that I love for enriching the batter, creating a moist texture.

This is a bread packed with essential nutrients from bananas. It is both a blissful treat and a bit of nourishment.

Banana Bread Cannelle Noisettes Recipe Ingredients

• Bananas: Provide natural sweetness and moisture, rich in potassium and fiber.
• Hazelnuts: Add a delightful crunch, high in healthy fats and vitamin E.
• All-purpose flour: Forms the base, providing structure and a source of carbohydrates.
• Granulated sugar: Sweetens the bread and aids in browning during baking.
• Cinnamon: Infuses warmth and enhances aroma, offering potential antioxidant benefits.

Banana Bread Cannelle Noisettes Recipe Ingredient Quantities

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• 1 1/2 cups (200g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (120g) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) mashed ripe bananas (about 2-3 bananas)
• 1/2 cup (60g) chopped hazelnuts
• Optional: 1/2 cup (80g) chocolate chips

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How to Make this Banana Bread Cannelle Noisettes Recipe

1. Heat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.

2. In a bowl of medium size, combine the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Whisk together well and set aside.

3. In a big bowl, mix together the melted butter and granulated sugar until you have a nice, smooth blend.

4. Add the eggs, mixing well after each addition, one at a time. Stir in the vanilla extract.

5. Incorporate the mashed bananas into the wet mixture and blend until completely uniform.

6. Slowly mix the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix.

7. Incorporate the diced hazelnuts and the chocolate chips, if using, and make sure they’re evenly spread throughout the mixture.

8. Spoon the batter into the loaf pan, which you have already set up, and smooth the top with a spatula.

9. Preheat oven to 350 degrees. Bake in oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Of course, this can also be done in a convection oven.

10. Let the banana bread cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving. Enjoy!

Banana Bread Cannelle Noisettes Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper or cooking spray (for greasing pan)
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Toothpick (for testing doneness)
9. Wire cooling rack

FAQ

• Q:Could I use salted butter in place of unsalted butter in the recipe? A: Certainly. But keep in mind that you should cut the added salt in the recipe by half to prevent the bread from becoming overly salty.
• Q:Could I use a different type of nut instead of hazelnuts? A: You most certainly could! My personal favorite is the walnut, but you could also try another nut, like pecans or almonds, that you might like more.
• Q:How can I tell whether the bananas are adequately ripe?
  A: Search for bananas that are extremely speckled and yielding when squeezed; these qualities will guarantee that they blend up effortlessly and contribute lots of flavor.
  
• Q:A: Yes, if you want to make this banana bread gluten-free, substitute the all-purpose flour with a blend of gluten-free flours that is designed for baking.
• Q:How must I keep the banana bread to ensure its freshness?
  A: Store it in a container that will not allow air to get in, at room temperature. That’s good for up to 3 days. After that, your best option is to refrigerate, where it will be safe from mold and still taste good for several days.
• Q:May I freeze banana bread? A: Yes, it is permissible. Tightly wrapping it in plastic keeps it safe from freezer burn for up to 3 months. Even if ice forms in your freezer bag, your loaf will be fine.
• Q:What if I don’t have chocolate chips? A: You can leave them out or swap them for dried fruit; think raisins or cranberries. Both will give you a nice different-flavored twist.

Banana Bread Cannelle Noisettes Recipe Substitutions and Variations

Universal flour: Whole wheat flour or a gluten-blend flour can serve as a substitute.
Coconut sugar or honey can be substituted for granulated sugar without altering the flavor or appearance of the source material, including any lists it contains.
Coconut oil or an equal amount of applesauce is a healthier alternative for unsalted butter.
Eggs: To replace eggs in your recipes, mix one tablespoon of ground flaxseed with 2.5 tablespoons of water to make a flax egg.
Hazelnuts, chopped: Substitute with almonds or walnuts for a different delicious nut-flavored experience.

Pro Tips

1. Room Temperature Ingredients: Ensure that your eggs are at room temperature before mixing them into the batter. This helps them blend more easily with the other ingredients and contributes to a smoother texture in the finished banana bread.