Ingredients

Steps

• Preheat the oven to 170°C and line a 20cm x 12cm loaf tin with parchment.
• Beat the butter and sugars in a food mixer until light and coffee-coloured.
• Toast the hazelnuts, remove their skins with a tea towel, and grind them finely.
• Slowly add the eggs to the butter mixture, then mix in the ground hazelnuts and flour.
• Gently fold the vanilla extract, chopped bananas, and chocolate chips into the batter.
• Scoop the mixture into the tin, dust with demerara sugar, and bake for 60 to 70 minutes.