Chocolate Hazelnut Swirled Banana Bread Or Muffins Recipes

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD

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.

HAZELNUT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
• In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
• In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
• Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
• To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.