Rating: 4.5 stars
32 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 22

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

Julianna Grimes
Recipe by Cooking Light October 2012

Gallery

Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary

hands-on:
17 mins
total:
1 hr 2 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

Nutrition Facts

193 calories; fat 9.7g; saturated fat 3g; mono fat 3.5g; poly fat 1.2g; protein 3.4g; carbohydrates 24.6g; fiber 1.2g; cholesterol 30mg; iron 1mg; sodium 186mg; calcium 28mg.
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