Chocolate Hazelnut Banana Bread

$- 3 ripe bananas - 1/2 cup creamy hazelnut butter - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup plain yogurt (or unsweetened applesauce for vegan) - 2 large eggs (or 2 flax eggs for vegan) - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine salt - 1 cup all-purpose flour - 1/2 cup chocolate chips - 1/2 cup coarsely chopped hazelnuts (optional) To make my chocolate hazelnut banana bread, you first need ripe bananas. They should be soft and spotty. This helps to bring out their sweet flavor. You will also use creamy hazelnut butter. It gives a rich taste and smooth texture. Next, you will need both granulated and brown sugar. The granulated sugar adds sweetness. The brown sugar gives a hint of caramel flavor. Unsweetened cocoa powder is key for that chocolatey goodness. It makes the bread dark and rich. For moisture, I recommend plain yogurt. You can substitute it with unsweetened applesauce if you want a vegan option. Eggs add structure. Two large eggs work great, but flax eggs can be used for vegan baking. Don’t forget the vanilla extract! It adds a lovely aroma. Baking soda and baking powder help the bread rise. A touch of fine salt balances the sweetness. Finally, all-purpose flour forms the base. Chocolate chips and chopped hazelnuts add delightful bursts of flavor. These optional ingredients make the bread even more fun! Gather all these ingredients, and you are ready to create a delicious treat. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare a 9x5 loaf pan. Grease it lightly or use parchment paper. - Combine 3 ripe bananas and 1/2 cup creamy hazelnut butter in a bowl. - Add 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup plain yogurt, 2 eggs, and 1 teaspoon pure vanilla extract. - Mix until smooth and creamy. - In another bowl, sift 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt. - Add 1 cup all-purpose flour and mix well. - Fold this dry mix into the wet ingredients gently. - Carefully fold in 1/2 cup chocolate chips and 1/2 cup coarsely chopped hazelnuts. - Pour the batter into the prepared loaf pan. Smooth the top for even baking. - Bake for 50-60 minutes. - Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. - Let the bread cool in the pan for 10 minutes. - Transfer the loaf to a wire rack. Allow it to cool completely before slicing. - Avoid overmixing the batter. This keeps the bread soft and fluffy. - Use room temperature ingredients. They mix better and give a nice texture. - Drizzle hazelnut butter on top when serving. It adds a rich taste. - Sprinkle with extra chocolate chips and hazelnuts. It makes the bread even more special. - What do I do if the bread is too dry? If your bread comes out dry, add a bit more yogurt next time. This will help keep it moist. - How can I fix a sunken loaf? A sunken loaf usually means the batter was overmixed or the oven was too hot. Make sure to mix gently and check your oven temperature. Pro Tips Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots for the best results. Don’t Overmix the Batter: To keep your banana bread tender, mix the wet and dry ingredients until just combined. Overmixing can lead to a tough texture. Cool Before Slicing: Allow the banana bread to cool in the pan for 10 minutes and then on a wire rack. This helps to set the texture and prevents it from being gummy when sliced. Add a Pinch of Cinnamon: For an extra layer of flavor, consider adding a pinch of cinnamon to the dry ingredients. It complements the chocolate and hazelnut beautifully. {{image_4}} For a gluten-free version, simply swap all-purpose flour with a gluten-free flour blend. This change allows those with gluten sensitivities to enjoy this delicious treat without worry. Use a blend that mimics the texture of regular flour. Look for mixes that include ingredients like almond flour or oat flour for a delightful taste. To make this recipe vegan, you can replace the eggs with flax eggs. Simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about five minutes to thicken. Also, swap out the yogurt for unsweetened applesauce. This will keep your banana bread moist, while still being plant-based. You can get creative with flavors! Adding a teaspoon of cinnamon or nutmeg can bring a warm, spicy note to your banana bread. If you want extra crunch, try mixing in different nuts like walnuts or pecans. You could also add dried fruit like raisins or cranberries for a sweet surprise in every bite. Each variation can make this banana bread feel new and exciting. Chocolate hazelnut banana bread lasts about 2 to 3 days at room temperature. Keep it in an airtight container to keep it fresh. Place a paper towel inside to absorb moisture. This helps to prevent sogginess while allowing the bread to breathe. You should not refrigerate banana bread. Refrigeration can dry it out quickly. Instead, store it at room temperature for the best taste and texture. If you live in a very hot or humid area, you might consider refrigeration for a short time. To freeze banana bread, wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. This prevents freezer burn. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight or leave it at room temperature for a few hours. Enjoy it warm or at room temp! Yes, you can use frozen bananas. Just thaw them first. Once they are soft, mash them well. This will make them easy to mix into the batter. Be sure to drain any extra liquid. Frozen bananas add great flavor and moisture to your bread. You can tell when the banana bread is done by using a toothpick. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, it's ready. The bread should have a nice, golden-brown color on top. Yes, you can replace hazelnut butter with another nut butter. Almond butter or peanut butter works well. Each nut butter gives a unique flavor. Choose one that you enjoy to make the bread your own. Many options pair well with this bread. You can serve it with a spread of hazelnut butter. Cream cheese or whipped cream also adds a nice touch. Fresh fruit, like sliced strawberries or bananas, makes it even better. No, it is not necessary to add chocolate chips. The bread is still delicious without them. However, chocolate chips add rich flavor and extra sweetness. If you love chocolate, I suggest including them for that delightful treat! This Chocolate Hazelnut Banana Bread is simple and fun to make. You mix ripe bananas with hazelnut butter and sugars, then fold in dry ingredients. Remember to add chocolate chips for richness. Baking tips help prevent common errors, ensuring a moist loaf. You can also try different flavors or go gluten-free. Store it carefully to enjoy it longer. Try this recipe, and enjoy every slice!$

Chocolate Hazelnut Banana Bread

A deliciously moist banana bread enriched with chocolate and hazelnut flavors.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

3 pieces ripe bananas, thoroughly mashed
0.5 cup creamy hazelnut butter
0.5 cup granulated sugar
0.25 cup packed brown sugar
0.25 cup unsweetened cocoa powder
0.25 cup plain yogurt (or unsweetened applesauce for a vegan alternative)
2 large eggs (or 2 flax eggs for a vegan alternative)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
0.5 teaspoon baking powder
0.25 teaspoon fine salt
1 cup all-purpose flour
0.5 cup chocolate chips (dark or semi-sweet)
0.5 cup coarsely chopped hazelnuts (optional, for added texture)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x5 loaf pan by greasing it lightly or lining it with parchment paper for easy release later.
In a spacious mixing bowl, combine the mashed bananas and hazelnut butter. Stir in the granulated sugar and brown sugar until the mixture is smooth and well integrated.
Add the yogurt, eggs (or flax eggs), and vanilla extract into the banana mixture. Mix thoroughly until the ingredients are fully combined and the batter appears smooth.
In a separate bowl, sift together the cocoa powder, baking soda, baking powder, salt, and all-purpose flour. Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Carefully fold in the chocolate chips and coarsely chopped hazelnuts, ensuring they are evenly distributed within the batter for delightful bursts of flavor.
Pour the enriched batter into your prepared loaf pan, using a spatula to smooth the top for an even bake.
Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
After baking, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely, allowing air to circulate around it.

Notes

For a special touch, drizzle additional hazelnut butter on top and sprinkle with extra chocolate chips and chopped hazelnuts.

Keyword banana bread, chocolate, hazelnut