Moist Chocolate Hazelnut Banana Bread (Edit recipe)

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This banana bread recipe is a decadent twist on the traditional loaf pan bake. Hazelnut infused chocolate batter is swirled throughout the bread creating an incredibly moist banana bread. Finish this recipe by drizzling peanut butter caramel over the top, recipe included below!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

13

Serves: 8

Ingredients

1 cup Hazelnut, (Shelled)
2 cups All Purpose Flour
.75 tsp Baking Soda
.5 tsp Salt
1 cup Sugar, Raw
.25 cup Butter, Unsalted, Room Temperature)
.333 cup Plain Greek Yogurt, Whole Milk)
1.5 cup Banana, (about 3, Mushy, and Slightly Browned )
.5 cup Semi-Sweet Chocolate Chips
.333 cup Light Brown Sugar
1 Tbsp Butter, Unsalted
1 Tbsp Peanut Butter, (Creamy)
2 Tbsp Whole Milk

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Process

Cook Mode

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

Chocolate Hazelnut Swirl Banana Bread
Preheat oven to 350℉.
Line a baking sheet with parchment paper or a silicon baking mat.
Spread hazelnuts evenly across pan and toast in oven for 10 minutes. Keep a close eye on the nuts as they go from nicely roasted to burnt if left unattended.
sheet pan with hazelnuts reading to be roasted
Once the hazelnuts are toasted remove the pan from oven and set aside to cool.
Grind the cooled nuts in food processor until you have a course even texture. Put the nuts to the side for now and get started on your banana bread batter
In a small bowl combine flour, salt, and baking soda. Whisk together.
In a large bowl cream sugar and butter together with a mixer set to medium speed. Add in banana, egg, Greek yogurt. Mix with electric beater until blended.
Mixing bowl with banana, eggs
Add in flour mixture and mix until fully incorporated.
Spoon 1/4 banana bread batter into separate bowl and set aside.
Place chocolate chips in small bowl and melt in microwave for 1 to 2 minutes, depending on your microwave. Heat until just melted and soft.
Add ground hazelnuts to melted chocolate and mix in. Add the chocolate hazelnut mixture to the 1/4 batter and stir in.
Grease a 8 ½ x 4 ½ inch loaf pan. Lay half banana batter onto bottom of pan. Using a spoon alternate drops of chocolate hazelnut mixture and plain batter on top of bottom layer. When all of chocolate batter is used up, layer the remaining plain batter over top.
mixing bowls with plain banana batter and chocolate banana batter next to each other.
Using a for drag the batter slowly and with a swirling motion to create your "chocolate swirl" pattern.
Unbaked banana bread batter, swirled in loaf pan, before being baked in the oven.
Bake banana bread loaf for 1 hour and 15 minutes or until a knife comes out clean. Let the banana bread cool, before finishing with the peanut butter caramel sauce.
Baked loaf of brown banana bread in black pan, fresh out of the oven.
Peanut Butter Caramel Sauce
In a small saucepan over medium heat combine brown sugar, butter and peanut butter. Once sugar is melted, add milk, stir vigorously until caramel thickens, about 5 minutes.
Pour caramel over banana bread as soon as you remove saucepan from stovetop , working quickly before it sets, drizzling evenly.
Slice and serve!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	682
Fat:	33 g
Carbohydrates:	87 g
Protein:	14 g
Cholesterol:	21 g
Sodium:	295 mg
Fiber:	6 g
Sugars:	52 g
Sugar Alcohol:	0 g
Calculated per serving.