Chocolate Hazelnut Banana Bread
This Chocolate Hazelnut Banana Bread recipe is a great way to use up 2 ripe bananas. Made with nutella and hazelnuts, this is perfect for breakfast.
Servings: 10 slices
Calories: 275kcal
Ingredients
- 5 Tbsp Nutella
- 10 tsp oil, divided
- 2/3 cup milk
- 1 Tbsp vinegar
- 3 Tbsp salted butter, softened
- 1/2 cup brown sugar, packed
- 2 medium bananas, sliced
- 2 large eggs
- 6.75 oz all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup hazelnuts, chopped
Instructions
- Preheat the oven to 350˚F.
- In a small bowl, combine the Nutella and 1 teaspoon canola oil and microwave for 30 minutes, or until melted. Set aside.
- In a separate bowl, combine the milk and vinegar, and set aside to “sour”.
- In a large bowl mix together the remaining 3 tablespoons of canola oil, butter, brown sugar and banana using a mixer on medium speed. Beat until well blended. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Beating at low speed, add the flour mixture and “soured” milk alternately to banana mixture until fully incorporated.
- Pour half of the mixture into a lightly sprayed loaf pan. Top with chocolate mixture. Pour the remaining batter over the chocolate mixture. Using a wooden pick, swirl the batter. Sprinkle with hazelnuts.
- Bake for 55 minutes, or until a toothpick inserted comes out with moist crumbs clinging. Let cool in the pan for 10 minutes, then remove to cool on wire racks.
Notes
- To Freeze Banana Bread: Wrap in foil, and place in a freezer bag. Remove as much air from the freezer bag as possible and store bread in freezer for up to 4 months. When ready to thaw, remove from the freezer and place foil wrapped banana bread on counter for around 4 hours before slicing.
- I like to use avocado oil, but any neutral oil works.