Chocolate Hazelnut Banana Bread

Ingredients & Measurements:
1 ¼ cup of mashed bananas ( about 3 medium bananas)
⅓ cup (5 tbsp./73g) of butter
1 cup (214g) of sugar
2 eggs
1 ¾ cup (265g) of flour
1 ½ tsp. (7g) baking powder
1 tsp. (6g) baking soda
½ tsp. (3g) salt
1 tsp. (3g) vanilla extract
½  cup (185g) chocolate hazelnut spread
¾ cup (105g) chopped hazelnuts + a few tbsp. for topping

Directions:
Preheat oven to 350

Step 1: Brown Butter
Place butter in a medium frying pan and let it gently cook on medium heat until brown bits start to form, stirring constantly. Remove from pan and let cool slightly.

Step 2: Mash 2-3 very ripe bananas and set aside.

Step 3: Combine the flour, baking powder, baking soda, and salt in a medium sized bowl and give it a whisk. In a large bowl, combine the browned butter and sugar. Whisk by hand for about 2 minutes until the butter and sugar are combined. Add the eggs and mix quickly after each addition. Add the vanilla extract followed by the mashed bananas. Using a rubber spatula fold the flour into the wet mixture. Mix just until combined. Fold in chopped hazelnuts. 

Step 4: Spray a 9×5 loaf pan with non-stick cooking spray. Spread half of the batter into the pan, followed by dollops of half of the chocolate hazelnut spread, using a toothpick or skewer, swirl the chocolate into the batter. Add the remaining batter and spread evenly, dollop the remaining chocolate hazelnut spread on top and swirl into batter. Sprinkle with chopped hazelnuts and bake for 45-50 minutes.

*Tip, when the bread has risen in the center and starts to brown on the edges, you might be tempted to remove it from the oven. Do not worry about the bread looking burnt, its the chocolate spread that is brown. Also, the center might still seem wet after inserting a skewer, the chocolate spread will be melted and make it seem like the bread is not done, do not bake longer than 55 minutes. 

Step 5: Remove the loaf from the oven and allow to cool in the pan for 5 minutes then carefully pop the loaf out of the pan and allow to cool another 10 – 15 minutes. Enjoy warm or wrap the loaf and store at room temp for 3 days or in the refrigerator for up to a week.

I love Banana Nut bread, my traditional go to recipe has walnuts and its a classic. I had a jar of that famous chocolate hazelnut spread and ripe bananas and decided to combine the two. The result was amazing. 

You can see the full tutorial below. Have a sweet day!