Banana Hazelnut Bread

Baby Hann is on "length of a banana" for my Pregnancy Foodie Project. How is she already SO big? I can't believe it! I was in Dallas talking with my sis about what I should do for banana week and we decided on banana bread. Mmmmm.

I have had banana bread several times, but this was my first time making it. I asked my sister if she had a good banana bread recipe and she said she always used the William-Sonoma one, the one with the buttermilk. "Hmmm, buttermilk?" I thought. "I'll give a whirl."
I did make some changes, of course. I added the two things every good quick bread needs, ground cinnamon and good vanilla extract. I also "healthified" it up by swapping 1/2 the flour for whole wheat and using low fat buttermilk.

Banana Hazelnut Bread

The only thing I did not like about this recipe is that it just made too much batter for one loaf of bread. I know it said to fill loaf pan "no more than-two thirds full," but come on! I want every last bit of those ripe, sweet bananas in that one loaf of bread. I was never good with following instructions anyway! ;) The problem with scraping every last bit of that delicious batter into one loaf pan is that it has to cook for a lot longer {I have never been very patient either}, and your bread ends up with a big split down the middle and crazy edges, like mine did! But looks aren't everything. Next time, I promise to only fill that bad boy two-thirds full. And to make a few muffins with the extra batter. OR....maybe I'll make it again and fix the proportions for you. Ok, that's what I'll do.

Banana Hazelnut Bread

    makes one loaf + about 2 muffins

    adapted from Williams-Sonoma

6 T butter (3/4 C), at room temperature

1 C sugar

3 very ripe bananas

3 eggs, lightly beaten

1/2 C low fat buttermilk

1 tsp vanilla extract

1 C whole wheat flour

1 C all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp freshly grated nutmeg

1 tsp ground cinnamon

1/2 tsp salt

1/2 C chopped hazelnuts {or pecans/walnuts}

Preheat oven to 350 degrees and spray a 9X5 loaf pan with Baker's Joy {or grease and lightly flour}.
Beat the butter and sugar on medium speed in a mixer {with flat paddle attachment} until creamy, about 1 minute. Add the bananas, eggs and vanilla and beat until smooth. Add buttermilk; mix on low just until combined. 

In a separate large bowl, mix together the flours, baking powder and soda, nutmeg, cinnamon and salt. Add the flour mixture to the wet ingredients and stir just to combine. Fold in the chopped hazelnuts, do not over mix. Pour the batter into the prepared loaf pan {and muffin tin}, bake for 55 to 60 minutes or until an inserted toothpick comes out clean.

How have I been eating this, you ask? I've been cutting a thick slice, slathering it with peanut butter, and heating it up for about 15 seconds. Mmmmm, pregnant woman's perfect breakfast! {Just call me Elivs!}

Need another delicious quick bread recipe? Try this Zucchini Walnut Poppy Seed Bread, or my Cranberry Orange Bread with Oat Streusel Topping.