It's banana bread but topped with crunchy and slightly salty Brazil nuts, for a spin in the traditional version! Adapted from The Hummingbird Bakery cookbook.
Ingredients
- ¾ cup Brazil nuts, chopped 100g
- 2½ cups all-purpose flour 300g
- ½ teaspoon ground cinnamon 1.5g
- ½ teaspoon ground ginger 1.5g
- ¼ teaspoon ground cloves 0.5g
- 2 teaspoons baking powder 8g
- 1 cup unsalted butter, room temperature 227g
- 1½ cups turbinado sugar 300g
- 4 large eggs
- 3 ripe bananas about 1½ cups / 340g
- 1 cup dark chocolate chips 150g
Instructions
- Preheat your oven to 325°F/170°C. Prepare a standard loaf pan with cooking spray and reserve.
- Spread the nuts on a baking tray and toast them for about 7 minutes or until fragrant (keep an eye so they don't burn).
- In the meantime, mix the flour with the spices and the baking powder.
- Whip the butter with sugar in a mixer until fluffy.
- Add the eggs one at a time, scraping the sides of your bowl.
- Add the dry mixture, mixing until just combined.
- Add the mashed bananas and also mix until just combined.
- Fold the roasted nuts and the chocolate chips into the batter and transfer it to the prepared tin.
- Bake in the middle of the oven for about 1h-1h15 minutes or until a skewer inserted in the middle of the loaf comes out clean.
- If the load is browning too quickly, cover the tin with aluminum foil and remove once it's done.
- Let the loaf cool for a few minutes before removing it from the mold and let it cool completely in a cooling rack.
