Brown Butter, Hazelnut and Chocolate Banana Bread

Take your banana bread to the next level with our hazelnut and dark chocolate version. Browning the butter adds a lovely nutty flavour.

● 75g butter, plus extra to grease and serve, optional

● 3 large very ripe bananas, about 350g peeled weight

● 175g light brown soft sugar

● 1 large egg, beaten

● 1tbsp vanilla bean paste

● 175g plain flour

● 1tsp baking powder

● 50g toasted hazelnuts, roughly chopped

● 100g dark chocolate, roughly chopped

TO STORE Once the banana bread is cool, store in an airtight container at room temperature for up to 3 days.

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment. Melt the butter in a medium pan over low heat. Increase the heat to medium-high and cook, swirling the pan occasionally, until the butter is golden brown. Pour into a large heatproof bowl and set aside to cool slightly.

2 Pulse bananas in a food processor until smooth. Alternatively, mash well with a fork. Tip into the butter bowl and add the sugar, egg and vanilla. Mix until combined. Next, mix in the flour and baking powder, followed by the hazelnuts and chocolate.

3 Scrape into the lined tin and smooth to level. Bake for 1hr 5min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin. Serve in slices with a little butter, if you like.

PER SERVING (without butter) 314cals, 5g protein, 13g fat (6g saturates), 44g carbs (29g total sugars), 2g fibre

Hands-on time 20min, plus cooling. Cooking time about 1hr 10min. Serves 10