This post is sponsored by Penotti Canada.
For this month’s Penotti Canada recipe, I chose to work with the Duo Penotti Hazelnut and Caramel Spread (which contains no artificial colours, flavours or preservatives and is made with sustainable ingredients). It’s really sweet so you only need a tiny amount on a slice of bread or toast and I really like that it’s a little bit different than your average hazelnut breakfast spread.
Recently I enjoyed some breakfast pancakes with caramelized bananas and thought the Duo Penotti would be great melted and drizzled on pancakes but then I got to thinking how great it would be to swirl it through banana bread. I’ve reduced the amount of sugar I’d typically use in banana bread because the spread itself is so sweet.
I experimented a few times with creating pretty patterns but found it was a little difficult because the spread is a little thick, so whatever you end up with is fine, as long as you distribute your spoonsful of the spread evenly through the loaf. It’s a nice, not-too-sweet change from your average banana bread with just a hint of hazelnuts and caramel.
Hazelnut caramel banana bread
An easy banana bread with a difference!
- 60 mL (1/4 cup) vegetable oil
- 100 g (1/2 cup) brown sugar
- 2 large eggs
- 3 medium bananas, mashed
- 225 g (1 1/2 cups) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 80 mL (1/3 cup) Duo Penotti Hazelnut & Caramel Spread
Pre-heat oven to 350˚F.
Generously butter and flour a 9" x 5" loaf tin.
In a medium bowl, whisk oil, brown sugar and eggs until smooth.
Add the mashed banana and mix until well-combined.
Sift over the flour, baking powder and salt and gently fold in until the dry ingredients are just combined.
Pour half the batter into the prepared tin.
Use a small spoon to dollop the Duo Penotti spread over the surface of the batter. Use a toothpick to swirl the spread until its evenly distributed.
Pour the rest of the batter into the tin and dollop the rest of the Duo Penotti spread over the top of the batter. Swirl to distribute evenly.
Bake for approximately 65 minutes or until a toothpick inserted in the centre comes out clean.
Cool for 10 minutes in the tin, then turn out onto a wire cooling rack.
Disclosure: This post was created in partnership with Penotti Canada. I received compensation and product in exchange for a series of original recipes to appear here over a five month period. As always, all opinions are my own. I only work with companies and brands that I use myself. Thank you for supporting the brands that support eat. live. travel. write.