Banana Bread with Hazelnuts

For a sweet start or end to the day…

Preheat the oven to 175 degrees Celsius. Spread the hazelnuts in a single layer on a shallow baking tray. Place the tray with hazelnuts in the preheated oven for about 12 minutes. Peel the bananas and slice them into rounds, then place them in a bowl. Mash the banana slices with a fork, pour over the lemon juice, and mix well.
Transfer the roasted hazelnuts to one half of a clean kitchen towel. Cover the hazelnuts with the other half of the towel and gently roll them with your hands until all the skins are removed. Let the peeled hazelnuts cool completely. Once cooled, roughly chop the hazelnuts.
Generously grease a deep rectangular baking dish with butter. Preheat the oven to 180 degrees Celsius. Sift the flour into a bowl and mix it with baking powder. In another bowl, using an electric mixer, cream together the honey and eggs. Add the milk, mashed bananas, and vanilla extract, and mix until smooth. Gradually fold in the flour and baking powder mixture. Finally, stir in 2/3 of the hazelnuts.
Pour the batter into the greased baking dish and spread it evenly. Sprinkle the remaining hazelnuts on top. Bake the bread in the preheated oven for about 60 minutes. If necessary, cover the dish with baking paper during baking to prevent the hazelnuts from burning.
Remove the baked cake from the oven and let it cool in the pan. Once cooled, carefully remove the cake from the pan, place it on a large plate or platter, and serve.