Chocolate-Hazelnut Banana Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello

Use a light hand when swirling the batter; too much swirling may lose the stripe effect.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 1 Hour, 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 9.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.4g
  • Carbohydrate: 24.6g
  • Fiber: 1.2g
  • Cholesterol: 30mg
  • Iron: 1mg
  • Sodium: 186mg
  • Calcium: 28mg

Ingredients

  • 5 tablespoons chocolate-hazelnut spread (such as Nutella)
  • 3 tablespoons plus 1 teaspoon canola oil, divided
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 2 medium ripe bananas, sliced
  • 2 large eggs
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole buttermilk
  • Baking spray with flour (such as Baker's Joy)
  • 1/4 cup hazelnuts, coarsely chopped
  • 1 ounce bittersweet chocolate, finely chopped

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.
  4. 4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
  5. 5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate-Hazelnut Banana Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy