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Chocolate Hazelnut Banana Bread Recipe

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4.1 from 7 reviews

This Chocolate Hazelnut Banana Bread is a moist and flavorful twist on a classic favorite, combining ripe bananas with rich dark chocolate and crunchy whole hazelnuts. Perfectly sweetened with brown sugar and subtly enhanced with sour cream for extra tenderness, this banana bread is a delightful treat for breakfast or dessert.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 ½ cup all-purpose flour (195 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • ½ cup unsalted butter (113 g), melted
  • ¾ cup light brown sugar (150 g), packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas (250–280 g), very ripe, mashed
  • ¼ cup sour cream (60 g)

Mix-ins and Toppings

  • 3.5 oz package Ritter Sport Dark Chocolate with Whole Hazelnuts, roughly chopped
  • Chopped dark chocolate (optional, for topping)
  • Chopped hazelnuts (optional, for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly and set it aside to ensure the bread doesn’t stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
  3. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar and melted butter. Beat them together until well blended. Add the eggs and vanilla extract and mix until fully incorporated and smooth.
  4. Add Banana and Sour Cream: Stir in the mashed bananas and sour cream into the wet mixture. Although the batter may look slightly curdled at this stage, it’s normal and will come together once dry ingredients are added.
  5. Incorporate Dry Ingredients: Add the flour mixture in two parts to the wet mixture, alternating with the wet ingredients if using the sour cream addition separately. Start and finish with the dry ingredients. Mix just until combined, making sure no dry streaks of flour remain.
  6. Fold in Chocolate Hazelnut Pieces: Gently fold in the roughly chopped Ritter Sport Dark Chocolate with Whole Hazelnuts, ensuring even distribution without overmixing the batter.
  7. Prepare for Baking: Transfer the batter to the prepared loaf pan, smoothing the surface evenly. If desired, sprinkle additional chopped dark chocolate and hazelnuts on top for extra texture and appearance.
  8. Bake: Place the loaf pan in the oven and bake for 50-60 minutes, checking doneness by inserting a toothpick in the center—it should come out clean. Halfway through baking, rotate the pan for even cooking. If the loaf browns too quickly, cover it loosely with foil to prevent burning.
  9. Cool: Once baked, remove the pan from the oven and let the banana bread cool in the pan for about 10 minutes. Then, carefully unmold it and transfer it to a wire rack to cool completely to room temperature.
  10. Serve: Slice the banana bread with a serrated knife once fully cooled. This ensures clean slices and the best texture.

Notes

  • Use very ripe bananas as they provide the best sweetness and moisture.
  • If Ritter Sport Dark Chocolate with Whole Hazelnuts is unavailable, substitute with any dark chocolate and chopped hazelnuts.
  • For a dairy-free option, replace butter and sour cream with plant-based alternatives.
  • Ensure the batter is not overmixed after adding flour to avoid tough banana bread.
  • Storing the banana bread in an airtight container at room temperature maintains its freshness for up to 3 days. It also freezes well for up to 2 months.

Find it online: https://allcookedup.com/chocolate-hazelnut-banana-bread-recipe/