Hazelnut banana bread
Hazelnut banana bread is the perfect twist on the classic recipe, combining the rich, nutty flavor and crunch of roasted hazelnuts with the natural sweetness of ripe bananas. A little swirl of chocolate hazelnut paste makes it even more delightful.
Equipment
- Mixing bowls
- 9 x 5 loaf tin
Ingredients
- 250g (2 cups) all purpose flour
- 9g (1 1/2 tsp) baking soda
- 2g (1/4 tsp) salt
- 350g peeled bananas (about 3 medium bananas, 5 - 6 small ones)
- 150g (3/4 cup) brown sugar
- 6g (1 1/2 tsp) vanilla extract
- 2 eggs
- 100g (1/2 cup) Greek yogurt
- 125g (1/2 cup) neutral flavored oil
- 100g (3.5oz) roasted hazelnuts, chopped
- 60g (3 - 4 tbsp) hazelnut chocolate paste (optional)
Instructions
- Preheat oven to 360°F and grease a 9 x 5 inch baking tin.
- In a medium mixing bowl, whisk together the all purpose flour, baking soda, and salt. Set aside
- Mash the bananas in a medium bowl until they have broken apart. Small chunks of banana are okay. Mix in the brown sugar
- Mix in the vanilla extract. Add the eggs one at a time, mixing in between each addition until well-incorporated
- Add the Greek yogurt and mix until well-incorporated
- Add the dry ingredients, mixing until just incorporated. Be careful not to over-mix, as this can cause your bread to be tough. Slowly pour in the oil and mix well. The mixture will look a little chunky at first, but will smooth out after a minute or two.
- Fold in the roasted hazelnuts and pour into the prepared baking tin
- Top with spoonfuls of hazelnut chocolate spread, and swirl in with a knife
- Place in the middle rack of the oven and bake for 60 - 65 min until a toothpick or knife comes out clean. A few moist crumbs are okayIf you find the loaf browning too quickly around the 30 - 40 minute mark, you can tent with aluminum foil
- Remove from oven and let cool for 10 – 15 minutes.