|220 g||all-purpose flour|
|½ tsp||baking powder|
|1 tbsp||vanilla sugar|
|75 g||butter (melted)|
|100 g||brown sugar|
|butter for greasing|
|confectioners' sugar for serving|
Creamy chocolate date smoothie
Banana tastes best served with chocolate, but take the healthier route and enjoy it alongside our creamy chocolate date smoothie.
In a standing mixer, combine flour, baking powder, vanilla sugar, and a pinch of salt.
Add eggs, brown sugar, buttermilk, and melted butter to bowl and whisk to combine.
Add wet ingredients to mixer and beat until well combined.
Preheat oven to 180°C / 350°F. Add hazelnuts to freezer bag and crush with rolling pin.
Add crushed hazelnuts to mixer and beat to combine.
If needed, grease baking dish. Pour in half of batter. Peel remaining banana and place it on top of the batter. Cover with remaining batter. Transfer to oven and bake in preheated oven at 180°C / 350°F until an inserted toothpick comes out clean, approx. 40 – 50 min. Allow to cool, then sprinkle with confectioners’ sugar. Enjoy with whipped cream or with homemade hazelnut spread.