Tuesday, October 23, 2012

Chocolate Hazelnut Banana Bread

I knew the second I read this recipe in Cooking Light magazine that I wanted to make it for Tom's breakfast. It just sounds sooo good...chocolate hazelnut banana bread..yummm. How bad could anything with Nutella be?

I called Tom at work and asked him how it came out. He said it was "sooo goood" and that I should make this a regular for breakfast. Next mission is making a gluten free version for myself to eat :)

This recipe is a "lighter" version of banana bread but I think you could apply the chocolate hazelnut part to any banana bread recipe. I like to keep things "lighter" for breakfast but maybe if I made this for a crowd I would use my favorite banana bread recipe (full fat version :) This recipe is definitely worth picking up a jar of Nutella and giving a try. Enjoy!!!

Chocolate Hazelnut Banana Bread
Makes one 9" x 5" loaf


5 tablespoons chocolate-hazelnut spread (such as Nutella)
3 tablespoons plus 1 teaspoon canola oil, divided
3 tablespoons butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, sliced
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole buttermilk
Cooking Spray or Crisco to grease pan
1/4 cup hazelnuts, coarsely chopped (Optional)
1 ounce bittersweet chocolate, finely chopped (Optional)

1. Preheat oven to 350° and grease a 9" x 5" loaf pan and dust with flour (I like to line the bottom with parchment paper.

2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir and set aside.

3. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.

3. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined.

4. Scrape half of batter into a 9 x 5-inch and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.

4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.

5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

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