It's banana bread but topped with crunchy and slightly salty Brazil nuts, for a spin in the traditional version! Adapted from The Hummingbird Bakery cookbook.
Recipe by Bruna Gomes on September 3, 2025
Prep time: PT30M
Cook time: PT90M
Keywords
banana bread, Brazil nuts
Ingredients
¾ cup Brazil nuts, chopped (100g)
2½ cups all-purpose flour (300g)
½ teaspoon ground cinnamon (1.5g)
½ teaspoon ground ginger (1.5g)
¼ teaspoon ground cloves (0.5g)
2 teaspoons baking powder (8g)
1 cup unsalted butter, room temperature (227g)
1½ cups turbinado sugar (300g)
4 large eggs
3 ripe bananas (about 1½ cups / 340g)
1 cup dark chocolate chips (150g)
Categories
Breakfast
Cuisine
American
Steps
Preheat your oven to 325°F/170°C. Prepare a standard loaf pan with cooking spray and reserve.
Spread the nuts on a baking tray and toast them for about 7 minutes or until fragrant (keep an eye so they don't burn).
In the meantime, mix the flour with the spices and the baking powder.
Whip the butter with sugar in a mixer until fluffy.
Add the eggs one at a time, scraping the sides of your bowl.
Add the dry mixture, mixing until just combined.
Add the mashed bananas and also mix until just combined.
Fold the roasted nuts and the chocolate chips into the batter and transfer it to the prepared tin.
Bake in the middle of the oven for about 1h-1h15 minutes or until a skewer inserted in the middle of the loaf comes out clean.
If the load is browning too quickly, cover the tin with aluminum foil and remove once it's done.
Let the loaf cool for a few minutes before removing it from the mold and let it cool completely in a cooling rack.
