Use walnuts instead of hazelnuts. You can use more if you like it nuttier. I like placing the nuts in a ziplock bag and crushing with a hummer. Vegetable oil or coconut oil, hazelnut oil would work as well. If your bananas are smaller, use 3 or 4. Mine were pretty large, so adjust. 1 large banana, approximately is around 200g, and one small one somewhere around 100g. Poke with a toothpick in the very middle deep enough to see if it's done. Store in airtight container, and it can last for up to 3 days at room temperature and a week in the fridge. If you DO NOT wish to make a loaf bread and wish for a coffee cake, baked in square or rectangle shape baking nonstick pan, this bread will bake much, much faster. Around 30-35 minutes.