As predicted, more apples are popping up in my baking. This time they have some bananas and roasted hazelnuts to keep them company.

Apple Banana Bread with Roasted Hazelnuts

220 grams (2 cups) flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 very ripe bananas, mashed
2 eggs
2 tablespoons vegetable oil
115 grams (1/2 cup) apple sauce
170 grams (3/4 cup) sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
80 grams (1 cup) roasted hazelnuts (may sub walnuts)

Preheat the oven to 350 F (180 C). In a large bowl mix the dry (first four) ingredients together. In a separate bowl, mash the bananas with the oil and applesauce. Mix in the eggs and then the sugar, vanilla and spices. Slowly incorporate the flour into this mixture. Once the batter is mixed, fold in the hazelnuts. Pour the batter into 2 9×5 inch pans lined with parchment paper. Bake for 40 minutes to 1 hour or until a knife comes out clean from the center of the bread.

Variation: For a vegan version, leave out the eggs and add 1 tablespoon of apple cider vinegar