This homemade Chocolate Hazelnut Banana Bread is chock full of toasted hazelnuts and dark chocolate chunks. But the best part of this banana bread just might be the swirl of chocolate hazelnut spread baked right into each slice...
I know the first official day of fall is just right around the corner, and that probably means I should be sharing something pumpkin spice or apple... but you know what? It's 2020, so anything goes! ;)
So instead of diving head first into all of those fall flavors, I am going to go all chocolate and hazelnut on you all first.
I mean, is it even possible to go wrong with that flavor combo no matter which season of the year that it happens to be at the moment anyways?
This homemade banana bread is chock full of toasted hazelnuts and dark chocolate chunks. And don't even get me started on that swirl of chocolate hazel spread (aka, Nutella) baked right into each and every slice.
A slice of this Chocolate Hazelnut Banana Bread pairs perfectly with that morning cup of coffee, a cold glass of milk in the afternoon, or while sipping on your favorite whiskey in the evening....
My son's love for all things Nutella is what inspired me to come up with this banana bread recipe. He has been back at college and living in his dorm for about a month now.
I would be lying if I didn't admit that it is making this mama a little bit nervous- especially in these days and times. So I like to bake up some homemade goodies for him to take back with him when he comes in to visit for the weekend. I call it stress baking. ;)
Here are a few tips & tricks for making this banana bread:
- Save a little time making this recipe by purchasing hazelnuts at the grocery store that have already been toasted.
- Want to make this recipe a little healthier? Swap out the butter for a half cup of plain Greek yogurt instead.
- Instantly transform a thick slice of this banana bread into a decadent dessert by heating it in the microwave for 30 seconds and then topping it with a scoop of vanilla or chocolate ice cream. If you want to go really over the top with this, microwave a little chocolate hazelnut spread until it is pourable and drizzle it over top of the ice cream.
- Don't need the whole loaf right away or want to save the whole loaf for later? Wrap the banana bread in plastic wrap and then in aluminum foil. Place a freezer-safe food storage bag and store in the freezer for up to 3 months. When you are ready to eat it, just place it out on the counter until it comes to room temperature.
Yield: 1 loaf
Chocolate Hazelnut Banana Bread
Prep time: 25 min Cook time: 65 min Total time: 1 hour & 30 min
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 ripe bananas
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate hazelnut spread (such as Nutella)
- 1/2 cup hazelnuts
- 1/2 cup semi-sweet chocolate chunks or chips
Instructions:
- Preheat the oven to 350 degrees. Spray the inside of a loaf pan with cooking spray set aside.
- Line a baking sheet with parchment paper. Spread the hazelnuts in single layer on the prepared baking sheet. Bake for 5 minutes, stirring halfway through. Allow the toasted hazelnuts to cool. Once cooled, give them a quick chop.
- Mash the bananas in a large mixing bowl. Add in the softened butter, the sugars, eggs, milk, and vanilla extract. Whisk until smooth and well combined.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients in the large bowl, mixing until just combined. Fold in the the toasted hazelnuts and chocolate chunks/chips.
- Place the chocolate hazelnut spread in a microwave-safe bowl. Microwave on high for 30 seconds. Set aside.
- Pour half of the batter into the prepared loaf pan. Using a spoon, dollop half of the melted chocolate hazelnut spread onto the batter. Using a butter knife, swirl the spread into the batter. Top with the remaining batter. Dollop the remaining melted spread onto the top of the batter and swirl it in with the butter knife.
- Bake for 55 to 65 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Allow the bread to cool in the pan for at least 15 minutes. Gently run a butter knife along the edges of the loaf pan to loosen the bread. Flip onto a wire cooling rack to cool it completely before slicing.
- Enjoy!
Have you also been finding yourself stress baking more since the pandemic started?
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