Jamie Oliver Banana Bread Food

BANANA BREAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter - I use a folded-up piece of kitchen paper to do this.
• In a large bowl, use a wooden spoon to beat the soft butter until creamy.
• Crack in the eggs and beat them with the butter. It might look a little lumpy but don't worry, it will come back together later.
• Peel 3 of the bananas, then mash and smush them into the mix with a fork so you've got a mixture of smooth and chunky.
• Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
• If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
• Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it's done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf's cooked; if it's slightly sticky it needs a bit longer.
• Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
• Transfer to a nice plate, cut into slices, then serve. It's delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

HAZELNUT, CHOCOLATE AND BANANA ROLLED BREAD

Steps:

• NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
• Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
• Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
• On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
• On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
• The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
• Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
• Proof the dough for 15 minutes.
• Bake in a preheated 400°F (200°F) for approximately 25 minutes.
• The loaf tastes best eaten the same day it is baked.