Robyn’s banana bread

• annokset: 8-10

Ainekset

250g self-raising flour

125g butter

125g muscovado sugar

2 eggs

3 medium bananas

1 tsp vanilla extract

100g chocolate chips

60g hazelnuts

To serve:

Caramel sauce

Ohjeet

1 Preheat the oven to 170°C/150°C fan/gas mark 3.

2 Prepare a loaf tin by greasing it and inserting the baking paper. Measure out all of the ingredients.

3 In a large bowl, use a mixer to beat the butter and sugar.

4 Gently add the egg and flour a little at a time while mixing.

5 Stir in the vanilla extract, chocolate chips and hazelnuts.

6 Mash the bananas and stir into the mixture.

7 Transfer the mixture into the prepared loaf tin and bake for50 minutes.

8 Take out of the oven and check if it is fully baked by inserting a skewer into the centre; it should come out clean.

9 Allow to cool for10 minutes before serving with caramel sauce.