Banana-hazelnut bread from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 62) by Christopher Kimball

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Notes about this recipe

  • EatinSnax on July 29, 2025

    I’ve made this a few times exactly as written, and it comes out lovely. It uses cake flour, and the texture is a little lighter than standard banana bread. The hazelnut/turbinado topping makes it beautiful as well, so I like to make this when I think I’ll have guests. Especially for anyone avoiding dairy/eggs, this is a treat.

  • stef on November 02, 2024

    Half of this recipe is made in the food processor. Didn't have hazelnuts so used walnuts. This is a very smooth bread with a sprinkle of walnuts on top. It has a taste of honey to it. I reduced the sugars a bit and it was still sweet. We liked it.

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