|COURSE||PREP TIME||TIME BAKE||SERVES|
2 HR 20 MIN
This Banana-Hazelnut Swirl Loaf is just full of surprises! Cream cheese in the batter creates a deliciously tender loaf that also boasts a swirl of hazelnut. Finish with a drizzle of hazelnut spread with cocoa for the crowning glory. It's perfect with a cup of tea or fresh fruit.
2 cups Longo's All Purpose Flour
2 tsp. Magic Baking Powder
1/4 tsp salt
125g (1/2 of a 250g pkg) Philadelphia Brick Cream Cheese, softened
1/3 cup Longo's unsalted butter, softened
1 cup sugar
2 Longo's Enriched Coop Large Eggs
1/4 tsp salt
1 cup mashed fully rip bananas (about 3 bananas)
1 cup Kraft Hazelnut Spread with Cocoa, divided
- Heat oven to 350°F.
- Combine flour, baking powder and salt; set aside. Beat cream cheese, butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in bananas. Add dry ingredients; stir just until moistened.
- Pour 1/2 of the batter into medium bowl; stir in 3/4 cup hazelnut spread. Spoon batters alternately into greased and floured 9x5-inch loaf pan; swirl gently with knife.
- Bake 1 hour 10 min. to 1 hour 20 min. or until toothpick inserted in centre comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.
- Microwave remaining hazelnut spread in microwaveable bowl on HIGH 45 sec., stirring every 15 sec.; drizzle over bread. Let stand until firm.