Hazelnut Chocolate Chunk Banana Bread

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Makes one loaf

3 large or 4 small ripe bananas, cut into chunks

2 eggs

1/2 cup maple syrup

1 stick unsalted butter or 1/2 cup coconut oil, melted

good pinch fresh grated nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup whole wheat pastry flour 

1 cup spelt flour

3/4 cup bitter-sweet or semi-sweet chocolate chunks 

1 cup hazelnuts, roasted, finely ground (walnuts are a good substitute) 

Preheat oven to 350. Butter a loaf pan.

Add bananas and maple sugar to a bowl of an electric mixer fitted with the paddle attachment (or mash bananas with masher then mix in bowl with wooden spoon). Mix well so that the bananas get mashed. Add butter and eggs. Mix well for 1-2 minutes on medium. Then add the rest of the ingredients. Mix well. Pour batter into buttered loaf pan. Bake in middle of oven until golden brown and wooden skewer comes out clean, about 1 hour to 1 hour and 15 minutes. Remove from oven and place on cooling rack for 20 minutes. Then unmold and continue to cool on rack.

Banana bread freezes great! Wrap well in plastic and freeze for up to three months.