Chocolate-Hazelnut Banana Bread

What’s one way to turn your regular banana bread into something truly delicious? How about a hefty dose of Nutella?! That’s right, that irresistible hazelnut spread that makes you weak in the knees!  I’m a bit obsessed with Nutella, so when I spotted this banana bread I knew it would just be a matter of time before had to give it a try.

When I walked into the kitchen the other day and saw some brown speckled bananas sitting on the counter, I got really excited and immediately thought of this recipe. Moist and tender with a deep banana flavor, crunchy hazelnuts and a ribbon of Nutella swirled though the loaf. Seriously, does it get any better? How about I tell you it’s from Cooking Light Magazine? Oh yeah…now we’re talking! 😉

Chocolate-Hazelnut Banana Bread

Yield: Serves 16 (serving size: 1 slice)

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour and 10 minutes


6.75 ounces all-purpose flour (about 1 1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
5 tablespoons Nutella
3 tablespoons plus 1 teaspoon canola oil, divided
3 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 medium ripe bananas, sliced
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole buttermilk
1/4 cup hazelnuts, coarsely chopped


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a large bowl whisk together flour, baking soda, baking powder, espresso powder and salt ; set aside.
In a small microwave-safe dish combine Nutella and 1 teaspoon oil; microwave at high for 30 seconds or until melted. Stir.
In the bowl of a stand mixer fitted with the paddle attachment, beat 3 tablespoons oil, butter, brown sugar, and banana on medium-high speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in buttermilk and one-half of dry ingredients until combined, about 30 seconds. Beat in remaining flour mixture until just incorporated.
Pour half of the batter into the the prepared pan and top with the Nutella mixture. Spread remaining batter over Nutella mixture. Using a toothpick, swirl batter. Sprinkle batter with hazelnuts. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack to cool completely.

Amount Per Serving:
Calories: 193, Fat: 9.7g, Saturated fat: 3g, Monounsaturated fat: 3.5g, Polyunsaturated fat: 1.2g, Protein: 3.4g, Carbohydrate: 24.6g, Fiber: 1.2g, Cholesterol: 30mg, Iron: 1mg, Sodium: 186mg, Calcium: 28mg

Source: adapted from Cooking Light, October 2012


One Year Ago: Double Chip Peanut Butter Cookies    

Two Years Ago: Pecan and Almond Chocolate Toffee