Banana-Hazelnut Bread | Christopher Kimball’s Milk Street

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Ground hazelnuts in the batter create a tender (and vegan) update on a classic

Banana-Hazelnut Bread

1½ hours 30 minutes active, plus cooling

Banana-Hazelnut Bread

At the ultra-modern Black Isle Bakery in Berlin, owner Ruth Barry bakes a small array of simple but well-crafted treats—homey, inviting goodies such as loaf cakes, cookies, buns and tarts. We think her banana hazelnut loaf is especially delicious, the nut and fruit flavors in perfect balance and the crumb extremely moist and tender. It also happens to be dairy- and egg-free. Once cooled, the bread will keep in an airtight container at room temperature for up to three days; after that, it can be refrigerated for a couple days longer, but bring to room temperature before serving.

1

9-inch loaf

Tip

Don’t use underripe bananas. For best flavor and texture, the unpeeled bananas should be darkly speckled on the outside and very soft on the inside. Don’t over-toast the hazelnuts. Aim for lightly golden so the nuts that are chopped and sprinkled on top of the loaf don’t become too dark during baking. If you purchased already toasted/roasted hazelnuts, there’s no need to toast them—they can be used directly from the bag.

1½ hours

30 minutes active, plus cooling

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