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