Go Back
Chocolate Hazelnut Banana Bread

Chocolate Hazelnut Banana Bread

Linda M. Harris
This Chocolate Hazelnut Banana Bread is a decadent twist on a classic!
With the perfect balance of ripe bananas, toasted hazelnuts, and melty chocolate, it’s irresistibly moist, rich, and flavorful.
Perfect for breakfast, snacks, or dessert, this easy-to-make recipe is guaranteed to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 9x5-inch loaf pan
  • 1 whisk
  • 1 Spatula
  • 1 fork (for mashing bananas)
  • 1 cooling rack
  • 1 knife (for chopping hazelnuts and slicing the bread)

Ingredients
  

Wet Ingredients

  • 3 medium ripe bananas mashed
  • 2 large eggs or flax eggs for a vegan version
  • 1/2 cup 120 ml unsalted butter, melted (or neutral oil)
  • 1/2 cup 100 g granulated sugar (or brown sugar)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 3/4 cups 220 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Add-ins

  • 1/2 cup 60 g toasted hazelnuts, roughly chopped (reserve some for topping)
  • 1/2 cup 90 g chocolate chips or chunks (reserve some for topping)

Optional Swirl

  • 1/4 cup 60 g chocolate hazelnut spread (e.g., Nutella)

Instructions
 

  • Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast them in the preheated oven for 8-10 minutes. Once cool, rub them with a kitchen towel to remove the skins, then chop roughly.
  • Mash the bananas: In a large bowl, mash the bananas with a fork until smooth but slightly chunky.
  • Mix wet ingredients: Add the eggs, melted butter, sugar, and vanilla extract to the mashed bananas.
    Whisk until well combined.
  • Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Mix the batter: Gradually fold the dry ingredients into the wet mixture using a spatula.
    Mix just until combined—do not overmix.
    Fold in most of the chopped hazelnuts and chocolate chips, reserving some for topping.
  • Optional swirl: If using chocolate hazelnut spread, pour half the batter into the prepared loaf pan, drizzle the spread over it, and top with the remaining batter.
    Swirl gently with a knife for a marbled effect.
  • Bake: Pour the batter into the loaf pan, smooth the top, and sprinkle the reserved hazelnuts and chocolate chips over the batter.
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
  • Cool and slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Recipe Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
  • Dietary Adjustments:
    • To make it vegan, use flax eggs and plant-based butter.
    • For gluten-free, substitute all-purpose flour with a gluten-free 1:1 baking flour.
  • Customizations: Swap hazelnuts with walnuts, almonds, or omit them for a nut-free version. Use dark chocolate for a richer flavor.
  • Serving Suggestions: Delicious on its own, but even better with a dollop of whipped cream, a drizzle of hazelnut spread, or a dusting of powdered sugar.
Keyword Chocolate Hazelnut Banana Bread