Preheat the oven to 180 °. traditional heat, grid positioned at the bottom of the oven (penultimate notch).
In the bowl of the food processor, mix the softened butter with the brown sugar until the mixture is creamy.
Then add the whole eggs, one by one, continuing to beat.
Then add the plain yogurt, the ripe bananas previously mashed with a fork, and the liquid vanilla extract. Mix well.
Separately, combine the flour, baking soda, salt, cinnamon. Incorporate these dry ingredients into the previous mixture, little by little, to avoid lumps.
Lastly, add the crushed hazelnuts. Mix one last time.
Pour the dough into a silicone cake mold or classic buttered and floured mold, then bake for about 65 minutes. (Plan to cover with aluminum foil halfway through cooking).
Let cool completely then unmold on a wire rack.
Creamy icing
Beat in a food processor the Philadelphia plain cream cheese and softened unsalted butter until a smooth cream is obtained. Add the icing sugar and mix. Add the milk and beat again.
Cover the top of the banana bread with this icing and sprinkle with a few hazelnuts for decoration.
Notes:
With icing it is necessary to keep it in the refrigerator. Without icing, it can be stored at room temperature under a bell.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)