Roast the hazelnuts in the oven until lightly golden, about 5mins, then crush.
Whisk the egg and mashed banana in a small bowl.
Sift the flour, cocoa and bicarb into a large mixing bowl, then stir in half of the roasted nuts, the chocolate chips and a pinch of sea salt.
Make a well in the middle and pour in the egg and banana mix, then mix in enough of the buttermilk to bring it together into a ball of dough.
Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.
Cut a deep cross in the top, then scatter over the remaining nuts.
Bake for 40 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped.
Chocolate Hazelnut Spread
Ingredients
100g Blanched Hazelnuts
350g Milk Chocolate, broken into pieces
100g Dark Chocolate, broken into pieces
75g Icing Sugar
125ml Vegetable Oil
½tsp Vanilla Bean Paste
Method
Preheat oven to 200°C. Roast the hazelnuts in the oven until lightly golden, about 5mins, then leave to cool.
Meanwhile, melt the chocolates together in a large heatproof bowl set over a pan of gently simmering water.
Transfer the nuts to a food processor and whiz until finely chopped. Add the sugar and whiz again. Add the melted chocolate, oil and vanilla and whiz until combined.
