Yield: 2 Loaves
Measure | Ingredient |
---|---|
2 cups | All-purpose white flour |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
½ cup | Granulated sugar |
¼ cup | Butter or margarine room temperature |
¼ cup | Oregon hazelnut butter |
2 | Eggs |
¼ cup | Maple syrup |
1 teaspoon | Vanilla extract |
½ teaspoon | Maple extract |
½ cup | Mashed bananas |
¼ cup | Milk |
½ cup | Coarsely chopped hazelnuts (roasted Oregon hazelnuts) |
Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans. Bake in 350 degree oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board