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To make the best Chocolate Hazelnut Banana Bread, you’ll need some simple yet tasty ingredients. Here’s the full list: - 3 ripe bananas, mashed - 1/2 cup hazelnut butter - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/4 cup unsweetened cocoa powder - 1/4 cup plain yogurt or applesauce - 2 large eggs or flax eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup all-purpose flour - 1/2 cup chocolate chips - 1/2 cup chopped hazelnuts (optional) These ingredients blend together to create a rich, moist bread with a delightful crunch. The ripe bananas add natural sweetness and moisture. The hazelnut butter brings a nutty depth. Cocoa powder gives that chocolatey flavor. You can use yogurt or applesauce for creaminess. Eggs help bind the mixture. If you want a vegan version, swap the eggs for flax eggs. The chocolate chips melt into gooey pockets of chocolate. Optional hazelnuts add a nice texture. Each ingredient plays a vital role in making this bread irresistible. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x5 loaf pan or line it with parchment paper. - In a large bowl, combine the mashed bananas, hazelnut butter, granulated sugar, and brown sugar. Mix until it looks smooth. - Next, add the yogurt, eggs, and vanilla extract. Stir until everything is well mixed. - In another bowl, sift together the cocoa powder, baking soda, baking powder, salt, and flour. - Gradually add this dry mixture to the wet mixture. Stir gently until just combined. - Fold in the chocolate chips and chopped hazelnuts. Make sure they are evenly spread in the batter. - Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. - Bake in the preheated oven for 50-60 minutes. - To check if it’s done, insert a toothpick in the center. It should come out clean when the bread is ready. - How to ensure perfect texture: Use ripe bananas for natural sweetness and moisture. Mash them well to blend smoothly. This makes your bread soft. Mix wet and dry ingredients gently. Over-mixing can make it tough. Bake until a toothpick comes out clean for best results. - Avoiding common mistakes: Don’t skip the baking soda and baking powder. They help the bread rise. Measure ingredients carefully. Too much flour can make the bread dense. Always check your oven temperature. An oven that’s too hot or cold can ruin your bread. - Vegan options and substitutes: Replace yogurt with applesauce. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. These swaps keep your bread tasty and vegan-friendly. - Gluten-free variations: Swap all-purpose flour with a gluten-free blend. Make sure your blend includes xanthan gum for texture. This keeps the bread moist and fluffy without gluten. - How to present banana bread: Once cooled, slice the bread evenly. Serve on a wooden board for a rustic look. Drizzle some hazelnut butter on top for added flair. - Suggested pairings and garnishes: Add extra chocolate chips and chopped hazelnuts for crunch. Serve with a scoop of ice cream or a dollop of whipped cream. A cup of coffee or tea pairs well with the rich flavors. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots or even a few that are fully brown. Don’t Overmix: When combining the dry ingredients with the wet mixture, stir until just combined. Overmixing can lead to dense, tough banana bread. Let It Cool: Allow the banana bread to cool in the pan for at least 10 minutes. This helps it to set and makes it easier to remove without breaking. Customize Your Add-Ins: Feel free to experiment with additional mix-ins like dried fruits, seeds, or different types of nuts for a unique twist on the classic recipe. {{image_2}} You can change the taste of your chocolate hazelnut banana bread easily. Try using different nut butters. Almond butter or peanut butter adds a new twist. You can also mix in spices like cinnamon or nutmeg. These spices bring warmth and depth to your bread. Adding extra flavor enhancers makes it even better. A dash of espresso powder can boost the chocolate flavor. You can also fold in some shredded coconut for a tropical hint. These small changes create a unique taste each time. To make this banana bread healthier, consider reducing the sugar. You can cut the granulated sugar to just 1/4 cup. This keeps it sweet without being too sugary. Another option is to use mashed dates or applesauce as a natural sweetener. Adding fruits or seeds can also boost nutrition. Chopped apples or berries add flavor and moisture. Flaxseeds or chia seeds provide healthy fats and fiber. These options make your banana bread a wholesome treat. You can adapt this recipe to fit the seasons. In fall, add spices like pumpkin pie spice or cloves. This creates a cozy flavor perfect for autumn. You can also mix in chopped walnuts for a crunch. During the holidays, you might want to add cranberries or orange zest. These ingredients give a festive twist. They also brighten the flavor and add a pop of color. Enjoy experimenting with these fun seasonal ideas! To keep your chocolate hazelnut banana bread fresh, store it in an airtight container. This helps keep the moisture in and prevents it from drying out. You can keep it at room temperature for a few days. If you live in a hot area, refrigeration may be a better option. - Store banana bread in an airtight container. - Keep it at room temperature for up to 3 days. - Refrigeration can help in warm climates. Freezing your banana bread is a great way to save some for later. To freeze, first make sure it is completely cool. Wrap it tightly in plastic wrap and then place it in a freezer bag. This keeps it fresh for up to three months. - Allow banana bread to cool fully. - Wrap it in plastic wrap and place it in a freezer bag. - Store for up to three months. When you're ready to enjoy it again, simply remove it from the freezer. Let it thaw at room temperature for a few hours. You can also reheat slices in the microwave for a warm treat. - Thaw at room temperature for a few hours. - Reheat slices in the microwave if desired. Chocolate hazelnut banana bread lasts about 3 to 5 days at room temperature. Store it in an airtight container. You can also keep it in the fridge for up to a week. For longer storage, freeze it. Wrap it tightly in plastic wrap and then aluminum foil. It can last for up to 3 months in the freezer. Yes, you can make this banana bread without eggs. Use flax eggs instead. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well in most baking recipes. To ripen bananas quickly, place them in a brown paper bag. The bag traps ethylene gas, helping them ripen faster. You can also add an apple to the bag for even quicker results. If you need them really fast, you can bake them in their skins at 300°F for about 15-20 minutes. Yes, you can use frozen bananas for this recipe. Just thaw them and drain any excess liquid. Mash them well before adding to your mixture. Frozen bananas work great because they are usually very ripe and sweet. To check if the banana bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, bake for a few more minutes. The bread should spring back when you gently press the top. This blog post detailed how to make delicious chocolate hazelnut banana bread. You learned about the key ingredients and step-by-step instructions for baking it. We shared tips to avoid common mistakes and ideas for creative variations. Remember, you can modify this recipe to fit your diet and taste. With proper storage and reheating methods, this treat can last and stay fresh. Enjoy your baking adventures and share this delight with friends!

Chocolate Hazelnut Banana Bread

A deliciously moist banana bread infused with chocolate and hazelnut flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed
  • 1/2 cup hazelnut butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup plain yogurt (or applesauce for a vegan option)
  • 2 large eggs (or flax eggs for a vegan option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips (dark or semi-sweet)
  • 1/2 cup chopped hazelnuts (optional, for added crunch)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5 loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the mashed bananas, hazelnut butter, granulated sugar, and brown sugar. Mix until well blended.
  • Add in the yogurt, eggs, and vanilla extract. Stir until combined and smooth.
  • In a separate bowl, sift together the cocoa powder, baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chocolate chips and chopped hazelnuts, ensuring an even distribution throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, slice the banana bread and serve on a wooden board. Drizzle some extra hazelnut butter on top, and sprinkle with additional chocolate chips and hazelnuts for garnish.
Keyword banana bread, chocolate, dessert, hazelnut