With the current passion for all things home-baked I thought I'd share my version of banana bread which I updated recently after reading 'Italian Home Baking' by Gino D'Acampo.  The inspiration of adding hazelnuts is Gino's but since I went to work without his recipe and then realised that I didn't have any of the strong white flour needed, here is my version:

8oz unsalted butter, diced and at room temperature

16oz light muscovado sugar

4 large free range eggs

20 oz self raising flour, sifted

1 teaspoon of baking powder

2 teaspoons of vanilla

3 to 4 ripe bananas, mashed

100 grams of hazelnuts, lightly browned in a dry pan and slightly bashed about in a bag with a rolling pin

1/2 teaspoon of grated nutmeg

Method: Beat butter until soft, add sugar and continue beating until light and fluffy. Sift dry ingredients, lightly beat the eggs and vanilla, add each alternately. Gently stir through the bananas and hazelnuts.  Makes enough to fill 4 1lb loaf tins (lined with baking parchment).  Bake at 170 C for approximately 40 minutes and then allow to cool completely in the tins.  Will keep safely for several days in an airtight tin stored in a cool place.