Chocolate Hazelnut Banana Bread Recipes
CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD
We added chocolate-hazelnut spread to banana bread batter for a moist and delicious alternative to a traditional banana loaf.
Categories Breakfast
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
- In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
- Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
CHOCOLATE HAZELNUT SWIRLED BANANA BREAD (OR MUFFINS)
Adapted from the Bakeaholic Mama blog, a really nice treat and great way to use up "past their prime bananas". I have used applesauce in place of bananas if I'm short one or two with great results. They also make perfect muffins.
Provided by Larawithoutau
Categories Quick Breads
Time 30m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Sift together, flour, baking powder, salt, cinnamon & nutmeg into a large mixing bowl. Set aside.
- Cream butter (or oil) and sugar together until light and fluffy.
- Add in eggs one at a time, and mix until incorporated.
- Mix in banana mash and vanilla (or banana extract if using). Once the mixture is full mixed, fold in try ingredients.
- Mix batter together until everything is combined.
- Heat hazelnut spread in microwave for about 20 seconds or until it is melted.
- Spread half of your banana bread batter into the bottom of a greased bread pan (or paper lined muffin tins), drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread.
- Bake for one hour (for bread; 15-20 minutes for muffins) or until a toothpick is inserted and comes out clean.
Nutrition Facts : Calories 224.1, Fat 9.5, SaturatedFat 7, Cholesterol 34.2, Sodium 141.8, Carbohydrate 31.9, Fiber 1.6, Sugar 18, Protein 3.1
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CHOCOLATE-HAZELNUT BANANA BREAD - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
Category BreakfastTotal Time 1 min
- Preheat the oven to 350°F. Line an 8½ × 4½-inch loaf pan with parchment paper and grease lightly with coconut oil. (You can also use a 9 × 5-inch loaf pan; the finished loaf of banana bread will be a little thinner.)
- In a large mixing bowl, combine the mashed bananas, coconut sugar, almond milk, chocolate hazelnut butter, coconut oil, and ground flax seed. Whisk well to combine. The batter should be smooth with only a few small chunks of banana.
- In a separate bowl, whisk together the hazelnut flour, oat flour, cacao powder, baking soda, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients and stir until well mixed. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Top with hazelnuts or chocolate chips, or both, if using.
CHOCOLATE-HAZELNUT BANANA BREAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (32)Total Time 1 hr 2 minsServings 16Calories 193 per serving
- Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. 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.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.
- 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.
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