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Banana, hazelnut, cacao wholemeal loaf 

8/11/2014

32 Comments

 
Banana, hazelnut, cacao loaf
There are some days when I feel certain that I am morphing into my mother! Today is the perfect example. It's a hot one, around 30 degrees C. I have not stepped outside, except briefly to water my pots and our kitchen garden. I'm wearing a light house dress, have bare feet and bed hair, and have spent the day pottering and baking to my heart's content. Yes, I am the picture of my mother in her middle years. All that's missing is a view of the ocean from the kitchen window. But hey, who cares. I'm at my happiest right now, doing exactly this.

Not unlike my father, Peter was only too happy to pop up to the local shopping centre to pick up a few things from the butcher and supermarket. Later on, we sat outside under the shade of our giant swing umbrella and ate cake and drank wine. And then we fed the family of magpies that have been visiting. It's been a good day. 

The cake I baked is one I first spotted on Cook Republic and is my take on Sneh's fabulous-looking cacao banana bread with strawberries. I didn't have any mesquite powder, cacao butter nor amaranth flour, so I made do with coconut palm sugar, macadamia oil and wholemeal self raising flour. I also added a tiny splash of Frangelico liqueur, so this is probably now an adults-only cake. The verdict from both Peter and myself is that it's really very good. I have plans to bake a cupcake version, juzzed up with a divine cream cheese caramel topping, inspired by some little cakes we tasted at The Lott bakery and food store in Cooma during our recent travels. Do watch this space. 

BANANA, HAZELNUT, CACAO WHOLEMEAL LOAF
1 cup hazelnuts
2-3 ripe bananas, mashed (about 1-11/2 cups)
4 eggs
1/4 cup macadamia oil
3 tablespoons cacao powder
1 tablespoon coconut palm sugar 
1 tablespoon Dutch cocoa powder
1/2 cup wholemeal self-raising flour
1 teaspoon Frangelico

To serve:
Icing sugar
fresh strawberries or raspberries
clotted cream

Preheat your oven to 160 degrees C. Place the hazelnuts on a baking tray and lightly toast them in the oven for about six minutes. Remove and allow to cool, then process the toasted hazelnuts to a coarse meal. Set it aside.

Turn up the oven to 180 degrees C. Line a loaf tin with baking paper (brushing a drop of macadamia oil in the corners so that the paper stays put. Combine the mashed bananas, eggs and macadamia oil in the bowl of a stand mixer and beat on a low setting until the mixture is just combined. Slowly add the hazelnut meal, cacao powder, coconut palm sugar, Dutch cocoa powder, self raising flour and Frangelico, and mix until combined.

Using a spatula, transfer the batter to the prepared tin and bake for around 30-40 minutes, or until a skewer tests clean. Allow the cake to cool slightly, then lift it out of the tin and allow it cool further on a cooling tray.

When you are ready to serve, dust the cake with icing sugar and serve sliced with fresh strawberries or raspberries and clotted cream. Serves 8-10.
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So, let's bake a cake ❤ ... 

Hazelnuts are the stars in my loaf
Toasting the hazelnuts
Grind the hazelnuts to a coarse meal
Bananas and macadamia oil
Blue eggs from a lavender bantam Aracuana
Organic cacao powder
SR wholemeal flour
Add just a splash of Frangelico
Cool the cake on a rack

Now, let's eat some cake with strawberries and cream ❤ ...

Banana, hazelnut, cacao wholemeal loaf by Good Things
Banana, hazelnut, cacao wholemeal loaf by Good Things
Banana, hazelnut, cacao wholemeal loaf by Good Things

So lovelies, did you ever get the feeling that you've become (or are becoming) like your mother (or perhaps your father, or another family member)? Do please tell... ❤ 
32 Comments
Jennifer Milk and Honey link
7/11/2014 08:58:00 pm

What a delicious way to spend a day. I have been using cocoa powder more and more. I like it in my morning porridge too. Your loaf looks delish. A lovely thing to enjoy after a day in the kitchen.

I look so much like my mother it's freaky. It must be strange for my Dad. I have become so much more like her over the years. When I talk to my kids, I hear her. When I look at my hands, I see her (I wear her wedding ring). I see her mannerisms when I catch my reflection. And yes, I bake like her.

Reply
Lizzy
10/11/2014 08:47:26 am

Hi Jennifer... cacao powder is really good, my daughter has turned me onto it... and I love it's bittersweet qualities. It's amazing to be so like your mother... is she still alive? xo

Reply
Maureen | Orgasmic Chef link
7/11/2014 10:38:51 pm

I admit, there are times that I think, "Good grief, I've turned into my mother!" You have wonderful, warm memories of your mother and mine are not so good. I've told John, "If I start acting like my mother, snuff me!" LOL

My mother and I would both like this cake but just sitting under the umbrella and watching the birds would be okay too.

Reply
Lizzy
10/11/2014 08:48:36 am

I'm giving you a big hug here, Maureen... I do indeed have warm and wonderful memories of your mother... I still miss her so.... that said, she did of course have annoying traits too, but her good ones way ruled out any lesser ones. Come over and sit with us as we eat cake and watch the birdies!

Reply
Francesca link
8/11/2014 10:18:31 am

It looks like a banana Panforte- really delicious.

Reply
Lizzy
10/11/2014 08:49:13 am

Hi Francesca, it is delicious... I have yet to try my hand at panforte, though I have seen it made many, many, many times in the cooking school. It's yummy.

Reply
Joanne T Ferguson link
8/11/2014 01:07:58 pm

G'day Oh the dreaded turning into one's mother things....boy a sigh does THAT bring!
Your cake looks great Lizzy and look forward to what you do! I'm hungry for a slice of this right now too!
Cheers! Joanne

Reply
Lizzy
10/11/2014 08:49:26 am

Oh Joanne, you are too funny.

Reply
Hotly Spiced
8/11/2014 03:32:16 pm

I never used to think I was like my mother and then I had children. I love the look of your cake - it looks like it's dark and rich with great texture and I love Frangelico xx

Reply
Lizzy
10/11/2014 08:49:49 am

Charlie, your comment made me smile, have a great day!

Reply
Gourmet Getaways link
8/11/2014 06:40:37 pm

Combining awesome flavours are just endless! Love this, Lizzy! Banana, hazelnut and cocoa just sounds and tastes creamy and chocolatey!

Gourmet Getaways xx

Reply
Lizzy
10/11/2014 09:41:01 am

Thanks so much, Julie, a divine combo indeed xo

Reply
Amanda @ Gourmanda link
8/11/2014 10:57:29 pm

We all eventually become our parents don't we? I can definitely tell that I'm becoming more like my mother but it's a nice feeling as well - she passed away almost two years ago now, and it's nice to think that she lives on in me!

Reply
Lizzy
10/11/2014 09:41:35 am

Oh Amanda, I am so sorry... I bet you miss your mum every day! I know I do mine xo

Reply
David Scott Allen link
9/11/2014 06:05:31 am

This sounds quite delicious. I wonder what it would be like with the mesquite flour, whIch is readily available here. Must try!

Reply
Lizzy
10/11/2014 09:42:32 am

David, I think it would be excellent.... that's why Sneh baked it that way... I have so much of this and that in my larder that I don't want to go and buy more at the moment.

Reply
e / dig in hobart link
9/11/2014 09:43:15 am

that sounds like a prefect day to me, too. the warm weather would be very welcome here!
that cakes looks both moist and chunky. i've not yet cooked with cacao - this cake would be a perfect way to try.

Reply
Lizzy
10/11/2014 09:43:10 am

Hi Elizabeth... It was a perfect day... and yes, do try cacao!

Reply
the hungry mum link
9/11/2014 12:28:58 pm

I reckon the Frangelico would have married perfectly in this loaf - yum.

Reply
Lizzy
10/11/2014 09:44:06 am

Hi there, it did, just a tiny tipple, but it made a difference : )

Reply
InTolerantChef link
9/11/2014 04:24:10 pm

So scrummy Lizzie- I adore Frangelico!

Reply
Lizzy
10/11/2014 09:44:32 am

Me too, Bec! xo

Reply
Mandy link
9/11/2014 11:16:59 pm

Scrumptious!
:-) Mandy xo

Reply
Lizzy
10/11/2014 09:43:33 am

Thank you Mandy xo

Reply
Lorraine link
10/11/2014 09:39:05 am

It's nice to see a recipe from Cook Republic blog on here Lizzy : )

Reply
Lizzy
10/11/2014 09:40:30 am

Thanks Lorraine... I love Sneh's blog and do indeed cook recipes from other blogs from time to time... including my blueberry muffins, recently... and my take on the Ottolenghi babka, with your idea of using hazelnuts. Yum!

Reply
kellie@foodtoglow link
10/11/2014 10:39:02 pm

Ah, this sounds like a perfect day to me! Sitting on a swing seat with hubby, wine and delicious cake. And this really does sound a fab cake. I am not a hazelnut person but perhaps almonds or macadamias will do? PR I frequently catch myself adopting my mother's very southern US drawl, with accompanying southern sayings. She is no longer here so I find it a bit comforting - a link with her - to affectionately imitate her all the way over here in Scotland.

Reply
Lizzy
11/11/2014 05:36:43 pm

Hi Kellie... um, not sure about the macadamias, you could try! Almonds may be better suited, love. It is lovely that you have your mother with you in that way... I find that too xo

Reply
Sneh | Cook Republic link
11/11/2014 05:31:49 pm

Love your version Liz! I might have to try this one especially with the booze :-) xx

Reply
Lizzy
11/11/2014 05:34:34 pm

Sneh, thanks so much! Love your work, by the way! Really love it! : ) xox

Reply
Sara | Belly Rumbles link
13/11/2014 01:13:22 am

I often catch myself thinking wow, I just channelled my mum. But that's okay, she is a pretty awesome person. Your cake looks pretty awesome too :)

Reply
Lizzy
18/11/2014 07:33:22 pm

Oh Sara, what a lovely thing to say of your mum and how nice that you are so like her! : ) Thanks for stopping by.

Reply

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