Moist Banana Hazelnut Bread (Edit recipe)

Easy Moist Banana Hazelnut Bread is made with nutty brown butter and swirled with a thick ribbon of Nutella for a delicious combination. Creamy yogurt and overripe bananas create the perfect soft & moist loaf. Serve this bread warm with a smear of Nutella for a delicious treat!

15 minutes

55 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	272
Fat:	14 g
Carbohydrates:	33 g
Protein:	7 g
Cholesterol:	21 g
Sodium:	198 mg
Fiber:	2 g
Sugars:	22 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

113 grams Unsalted Butter, (1/2 cup)
200 grams All Purpose Flour, (1 1/2 cups)
1 tsp Baking Soda
0.5 tsp Salt
165 grams Light Brown Sugar, (3/4 cup)
55 grams Granulated White Sugar, (1/4 cup)
380 grams Banana, 3 medium very ripe bananas mashed
2 whole Eggs, at room temperature
1.5 tsp Pure Vanilla Extract
120 grams Plain Greek Yogurt, (1/2 cup) at room temperature
90 grams Hazelnut, (3/4 cup) toasted and chopped
55 grams Nutella, (3 tablespoons) warmed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a 9x5 loaf pan with parchment paper and set aside.
In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
In a medium bowl, whisk the flour, baking soda, and salt.
Add the sugars to the butter and whisk vigorously for 1 minute.
Add the mashed bananas, eggs, vanilla, and Greek yogurt and mix to combine.
Gently fold the dry ingredients into the wet ingredients until just combined.
Add the hazelnuts and mix to combine.
Pour the batter into the prepared pan. Pour the Nutella over the batter and swirl with a knife.
Bake for 55-60 minutes or until a toothpick comes out mostly clean. Allow to cool completely in the pan before removing and slicing.

Notes

Storage: Store covered at room temperature for 2 to 3 days or up to 1 week in the refrigerator. Freezer: Tightly wrap the completely cooled loaf or slices in plastic wrap, then aluminum foil. Place in a freezer-safe resealable bag and freeze for up to 3 months. Allow to thaw on the counter to room temperature before serving.

Banana Hazelnut Muffins: Fill the cavities of a standard muffin pan lined with cupcake liners 3/4 full with batter and bake at 350°F/177°C for 20-25 minutes or until a toothpick inserted into the center comes out clean.