GF Banana Bread with Nocciolata Hazelnut Cream Recipe

Ingredients

90 grams GF flour 

35 grams almond flour

20 grams rice flour

2 teaspoons baking powder 

1/2 teaspoon fine sea salt 

1/4 teaspoon ground cinnamon

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230 grams good butter (2 sticks)

145 grams sugar - Murakami Syouten Crushed Brown Sugar, or Muscovado, or Coconut sugar  

3 ripe bananas mashed

4 eggs 

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100 grams Nocciolata - hazelnut creme

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optional:

large handful of walnuts and more for top

handful of raisins

handful of dried cranberries

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equipment: 
Stand Mixer ideally or a hand mixer. Loaf pan buttered. 

Directions

GF Banana Bread w Nocciolatta Hazelnut Cream Recipe 

the basics serves many

The addition of the hazelnut chocolate cream makes this crazy good bread into a super healthy dessert! :) The combination of the ingredients adds a lot of moisture, and baking times are a bit longer than you might expect. This gluten free banana bread recipe becomes your own as you make and adjust it to fit your desires. I like this better than the conventional gluten flour version.

I like to toast my slices and then slather them in (more) butter.

instructions:

1. Sift the dry ingredients together except the cinnamon together in a large bowl. 

2. Wisk with speed the dry ingredients thoroughly and set aside.

Pre-heat the oven to 350˚F

3. Put the butter and sugar together in mixer bowl.

4. Using the flat beater mix medium speed for 3 minutes. 


5. Add eggs one at a time at a low speed. Then beat to incorporate for 30 seconds.

6. Scrape the bowl and mix 1 1/2 minutes.

7. Add the cinnamon into the dry ingredients and wisk enthusiatically.

8. Add 1/2 of the dry mixture to the mixing bowl and mix on low.

9. Add the remaining dry Mix until well incorporated.

10. Add the mashed Banana to the mix and mix in to incorporate, 1 minute. 

11.  Scrape down the sides of the bowl add nuts, raisins, cranberries and stir for about 15 seconds.

12. Transfer 1/2 the mix to a lightly buttered loaf pan.  Add about half the Nocciolata hazelnut cream to the pan in spoonfuls. Then using a sharp paring knife swirl the cream into the batter.

13. Add the remaining batter to the pan. Add the remaining cream and swirl in.

14. Sprinkle cinnamon on top. Place whole walnuts on top in a pattern to look good.


15. Bake the bread for 50 to 75 minutes. Remove and cool on a rack when a tester comes out clean.