Banana and hazelnut loaf
Preparation time: 15 min.
Created on: 17.11.2016
Last changes: 30.11.2016
- Process the hazelnuts in the blender jug for 8 seconds/speed setting 8, and transfer them to a bowl.
- Peel and roughly chop the bananas, then process them in the blender jug for 10 seconds/speed setting 4. Add the butter and sweat for 2 minutes/roast button. Transfer the banana-and-butter mixture to a bowl and leave to cool for at least 10 minutes. Clean the blender jug thoroughly and chill for at least 10 minutes.
- Insert the mixer attachment and separate the eggs. Beat the egg whites for 4 minutes/speed setting 4 until stiff. Transfer the mixture to a bowl and put it in the refrigerator, then clean the blender jug thoroughly. Using the mixer attachment, whisk the honey and egg yolks in the blender jug for 4 minutes/speed setting 4 until frothy. Add the milk-and-banana purée, and mix well for 1 minute/speed setting 4. Combine the flour, baking powder, salt and nuts in a bowl; add this to the mixture of egg yolk and banana; and process for 45 second/speed setting 4. Fold in the stiff egg whites by hand using the spatula. Pre-heat the oven. Grease a loaf tin. Pour the mixture into the tin, smoothing over the surface. Place an ovenproof dish or roasting pan containing water in the oven. Bake the loaf on the bottom oven shelf for 60 minutes. Leave to cool for 10 minutes, then turn it out of the tin and leave to cool down completely.
Bon appétit with Monsieur Cuisine