Make breakfast a little nutty with my Hazelnut Banana Bread! The vanilla glaze and the roasted salted hazelnuts give this banana bread a little somethin’ somethin’ to satisfy your sweet + salty craving.
If you frequent my site often, you may have noticed something missing from the top of my sidebar. I put my smiling face front and center, and moved my social media buttons down a few notches. Why did I do this? Hang with me for a minute and I’ll tell you!
Last spring I shifted my blog into high gear, determined to gain a strong Facebook following, which in turn, would bring me lots of blog traffic, right? So I happily commented on other blogger’s pages, graciously thanked each and every blogger who shared my recipes, joined several food blogging groups (was even a co-administrator of one group), posted on various link parties and ran giveaways. My Facebook numbers did increase by over 50%, but sadly none of this collaboration translated to any substantial NEW blog traffic.
I tried to put on a happy face and continued cranking out recipes, but I hit a wall shortly after I celebrated my first blogiversary. I made up my mind to quit blogging. So I did. But after about a month I started to miss it. Here’s the thing: I kinda like blogging! So instead of throwing in the towel in 2015, I decided to transition to a lifestyle blog.
Earlier this month I asked my followers to complete a reader survey. I even sweetened the deal with a giveaway! I gathered some great feedback (thanks Mom for suggesting I post dog treat recipes lol) about what people want to see on my blog! My plans are to streamline my posts and see if it increases my blog traffic. More to come on that soon….
The next step was to dig deep into my blog statistics, something I neglected to do for the first 6+ months of blogging. I always looked to see how much traffic was coming in, but silly me, I never looked to see where it was coming from!
I noticed that most of my referrals are from search engines (NOT Facebook like I originally thought). Ten months after the original post, my Coconut Apricot Cake STILL gets hits from Google almost every day!
I did get a bit of a traffic upswing in August when I was a cookbook ambassador for 100 Days of Real Food, but that tapered off after a few weeks.
So what is the secret to getting people to come to your blog from social media? I have no idea. I do know that quitting social media would allow me to write for a truly impressive audience. Like, my fifteen blog subscribers + whoever trickles over from Google. GO TEAM!
So while I ponder my thoughts on kicking social media to the curb, I’ll be munching on this hazelnut banana bread and baking some Easter treats for my Etsy shop. Ta ta for now!
- 1 cup white whole wheat flour (I use the King Arthur brand)
- 1 cup all purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup milk (I use 2% milk)
- 1/4 cup butter, melted
- 1/2 cup hazelnuts, roughly chopped
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 TBSP hot water
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a loaf pan with non-stick cooking spray
- In a large bowl, whisk together both flours, baking powder, baking soda and salt. Set aside.
- In a medium bowl, mash the bananas with the back of a fork.
- Add the eggs, sugar, milk and melted butter to the mashed bananas and whisk together.
- Add the wet ingredients to the dry ingredients and fold them together using a spatula. Do not overmix.
- Pour batter into the prepared pan and spread evenly to the edges.
- Sprinkle with the chopped hazelnuts, then press them into the batter slightly.
- Bake for 40 - 45 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Allow to cool in the pan for 10 minutes.
- Run a butter knife around the edges and transfer to a cooling rack.
- In a small bowl mix together the powdered sugar, vanilla and hot water with a spoon.
- Drizzle vanilla glaze over the bread, allowing it to drip down the sides.