Hazelnut Banana Bread Recipe

Introduction

This Hazelnut Banana Bread is a moist, nutty twist on a classic favorite. Made with ripe bananas, roasted hazelnuts, and an optional hazelnut chocolate swirl, it’s perfect for breakfast or an afternoon snack.

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

1. Step 1: Preheat your oven to 360°F (182°C) and grease a 9 x 5 inch baking tin.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Mash the peeled bananas in another bowl until broken apart, leaving some small chunks. Stir in the brown sugar.
4. Step 4: Add the vanilla extract to the banana mixture. Then, add the eggs one at a time, mixing well after each addition.
5. Step 5: Mix in the Greek yogurt until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing to keep the bread tender.
7. Step 7: Slowly pour in the oil and mix well. The batter might look chunky at first but will smooth out after a moment.
8. Step 8: Fold in the chopped roasted hazelnuts. Pour the batter into the prepared baking tin.
9. Step 9: If using, drop spoonfuls of hazelnut chocolate paste on top and swirl it into the batter with a knife.
10. Step 10: Place the tin on the middle oven rack and bake for 60 to 65 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs.
11. Step 11: If the bread starts browning too quickly after about 30 to 40 minutes, tent it loosely with aluminum foil to prevent burning.
12. Step 12: Remove from the oven and let cool in the tin for 10 to 15 minutes before slicing and serving.

Tips & Variations

• Use ripe bananas with brown spots for the sweetest flavor and best texture.
• Swap Greek yogurt for sour cream or buttermilk if preferred.
• For a crunchy topping, sprinkle extra chopped hazelnuts before baking.
• Omit the hazelnut chocolate paste for a simpler nutty bread or replace with chocolate chips for variety.
• Make it gluten-free by using a 1:1 gluten-free flour blend.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a toaster or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt for Greek yogurt, but the bread may be slightly less dense and moist.

What if I don’t have hazelnuts?

You can replace hazelnuts with walnuts, pecans, or almonds, or simply leave out the nuts for a classic banana bread.

Hazelnut Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This Hazelnut Banana Bread is a moist, flavorful twist on classic banana bread, packed with roasted hazelnuts and swirls of hazelnut chocolate paste for an indulgent treat. Perfectly balanced with Greek yogurt and just the right amount of brown sugar, this bread is easy to prepare and ideal for breakfast or a snack.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 250g (2 cups) all purpose flour
• 9g (1 1/2 tsp) baking soda
• 2g (1/4 tsp) salt

Wet Ingredients

• 350g peeled bananas (about 3 medium bananas or 5 – 6 small bananas)
• 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

Additional Ingredients

• 100g (3.5oz) roasted hazelnuts, chopped
• 60g (3 – 4 tbsp) hazelnut chocolate paste (optional)

Instructions

1. Preheat and prepare pan: Preheat your oven to 360°F (182°C) and grease a 9 x 5 inch baking tin to prevent sticking.
2. Mix dry ingredients: In a medium mixing bowl, whisk together the all purpose flour, baking soda, and salt until fully combined. Set aside.
3. Mash bananas and mix sugar: In another medium bowl, mash the peeled bananas until broken down but still slightly chunky. Stir in the brown sugar until well mixed.
4. Add flavor and eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition until fully incorporated.
5. Incorporate yogurt: Add the Greek yogurt to the banana mixture and mix thoroughly.
6. Combine dry and wet: Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Avoid over-mixing to keep the bread tender. Gradually pour in the neutral flavored oil and mix well; the batter may look slightly chunky at first but will smooth out after a minute.
7. Fold in hazelnuts: Gently fold the chopped roasted hazelnuts into the batter, then transfer it to the prepared baking tin.
8. Add hazelnut chocolate swirl: Spoon dollops of the hazelnut chocolate paste on top of the batter and use a knife to swirl it through evenly.
9. Bake: Place the baking tin on the oven’s middle rack and bake for 60 – 65 minutes. Test doneness by inserting a toothpick or knife; it should come out clean with a few moist crumbs being acceptable.
10. Prevent over-browning: If the banana bread starts browning too fast at around 30 – 40 minutes, tent it loosely with aluminum foil to protect the top.
11. Cool: Remove the bread from the oven and let it cool in the pan for 10 – 15 minutes before slicing and serving.

Notes

• Using ripe bananas is key for natural sweetness and moisture.
• Swirling the hazelnut chocolate paste is optional but adds a delightful flavor contrast.
• Do not overmix the batter to ensure a tender crumb.
• Allow the bread to cool slightly before slicing to maintain structure.
• Hazelnuts can be toasted further for a crunchier texture.
• This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: banana bread, hazelnut banana bread, banana nut bread, quick bread, baked banana bread, hazelnuts, hazelnut chocolate swirl, moist banana bread