[Makes 1 loaf]
175 grams self-raising flour
50 grams wholemeal self-raising flour
80 grams raw caster sugar
2 eggs, lightly beaten
60 grams melted butter
4 ripe bananas, mashed
80 grams roasted hazelnuts, chopped
Sift the flours and sugar together into a bowl, toss in the hazelnuts and give it a good stir.
Make a well in the center and pour in the eggs, give this a brief stir and then drizzle in the butter, followed by the mashed bananas. Fold through until just combined.
Line a loaf pan with baking paper and pour in about half of the batter. Randomly dot the surface with Cajeta and then top with the rest of the batter. I also drizzle a little extra Cajeta over the top of the loaf.
Bake in a preheated oven at 170°C until golden and cooked through - about 45 minutes.
Let it sit in the pan for 5 minutes before moving to a wire rack to cool.