Print

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/hazelnut-banana-bread-recipe/