Today’s recipe is a Chocolate Hazelnut Banana Bread that is so good it’s almost unreal! If you’ve got leftover bananas that are a little too ripe and mushy, it’s the perfect time to turn them into something delicious, something soothing, something…like this!
Banana bread is such a comforting, nostalgic food, and we’ve added a fun spin to this one.
Table of Contents
Why we love Chocolate Hazelnut Banana Bread
First of all, we love banana bread of all kinds like our chocolate chip peanut butter banana bread and this double chocolate banana bread. So, this unique recipe is super special! But we also love it because we’ve kicked it up a notch with chocolate chunks and chopped hazelnuts in the batter, which gives it both a fun texture and a delightful crunch.
The chocolate melts and is so ooey and perfect, and the hazelnuts add some crispiness to the otherwise uniform texture of the banana bread.
What makes Chocolate Hazelnut Banana Bread special
In addition to the chocolate chunks and chopped hazelnuts, the batter is made with ¼ cup of our Homemade Nutella with Espresso, which we think gives this such a fun twist. It’s got a little boost of caffeine and the fact that the nutella is homemade means this is a very special non-store bought recipe altogether!
If you can’t have caffeine (or simply don’t want it), you can make the Homemade Nutella with Espresso using decaf espresso, or skipping that step entirely. We do recommend using homemade nutella for this recipe because it adds a great texture to the banana bread, and overall is so delicious.
How to make Chocolate Hazelnut Banana Bread
- Preheat oven to 350 degrees F.
- Peel ripe bananas and put them in a large mixing bowl, then mash them until creamy.
- Add melted butter and granulated sugar to a new bowl; whisk together.
- Add eggs and vanilla to the same bowl, and whisk all ingredients together.
- Add salt, sour cream, mashed bananas, baking soda, and homemade nutella; combine ingredients.
- Stir in and mix together flour.
- Add 1/2 cup chocolate chunks and chopped hazelnuts, folding them into the batter.
- Pour batter into a 9×5 loaf pan and top with more remaining chocolate chunks.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.
- Slice and enjoy!
How to store Chocolate Hazelnut Banana Bread
If you plan to eat the loaf within 3-4 days, you can store it on the countertop for that length of time in an airtight container, and it will stay delicious. After that, if you still have leftovers, you should freeze the rest.
To freeze, wrap slices or loaves in aluminum foil and place in a ziploc bag. The bread will be best when eaten within 3-4 months.
If you want another idea for ripe bananas, try these easy 5-ingredient Blender Muffins!
Chocolate Hazelnut Banana Bread
Ingredients
- 3 medium bananas very ripe
- 1/2 cup butter melted
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup sour cream
- 1/4 cup homemade hazelnut butter or Nutella
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups all-purpose flour
- 3/4 cup dark chocolate chunks divided
- 1/2 cup chopped roasted hazelnuts
Instructions
- Preheat oven to 350 degrees F.
- Peel ripe bananas and put them in a large mixing bowl, then mash them until creamy.
- Add melted butter and granulated sugar to a new bowl; whisk together.
- Add eggs and vanilla to the same bowl, and whisk all ingredients together.
- Add salt, sour cream, mashed bananas, baking soda, and homemade nutella; combine ingredients.
- Stir in and mix together flour.
- Add 1/2 cup chocolate chunks and chopped hazelnuts, folding them into the batter.
- Pour batter into a 9×5 loaf pan and top with more remaining chocolate chunks.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.
- Slice and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1 Comment