Choco-Hazelnut Banana Bread

This isn’t your usual banana bread. This version includes chocolate and hazelnuts for additional sweetness and crunch! 
Choco-Hazelnut Banana Bread

Choco-Hazelnut Banana Bread

Banana bread is just one of things that’s hard to say no to.  And when you mix in a chocolate bar, it doesn’t make it any easier to decline.

I love yeast-free quick breads.  They are like best friends– always dependable, reliable and there to pick you up whenever you’re feeling down.  They mix and bake fast enough to satisfy any sweet craving.

Like I’ve mentioned in previous posts, I like contrasting textures in my food.  That’s why I love adding toasted nuts to baked goods.  My typical banana breads have the usual walnuts or pecans because they are the easiest nuts to add.

Choco-Hazelnut Banana Bread

Hazelnut Chocolate Bar:

Love hazelnuts, but hate toasting and skinning them?
Skip the trouble and just purchase a hazelnut chocolate bar, like the Ritter Sport photographed above. 
Ritter has a large variety of chocolates. The one I used for this recipe has skinned, toasted hazelnuts trapped within the delicious chocolate bar. It’s perfect for chopping up and incorporated into baked goods!
Choco-Hazelnut Banana Bread

Use super ripe bananas!

Ever since reading Joanne Chang’s Flour cookbook and Christina Tosi’s Momofuku Milk Bar cookbook, I have become obsessed with testing how far I could let my bananas ripen.

As you can see from the photo above, I used very ripe and heavily spotted bananas. Even when the skins have turned black, the fruit is still very good for baking.  

The riper the banana, the more sugar and the less starch in the fruit. As this happens the banana gets softer and considerably more sweeter.

The sweeter and more flavorful the banana, the better is it for making delicious, irresistible banana bread.

Choco-Hazelnut Banana Bread

Yield: one 9x5inch loaf

Author Maryanne Cabrera


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temp
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temp
  • 2 ripe bananas, mashed
  • 1/4 cup sour cream
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 3.5 oz package Ritter Sport Dark Chocolate with Whole Hazelnuts, roughly chopped


  1. Preheat oven 350 degrees F.  Grease loaf pan and set aside.

  2. Whisk together flour, whole wheat flour, baking soda, baking powder and salt. Set aside.

  3. In the bowl of a stand mixer with the paddle attachment, cream butter until light and fluffy. Add brown sugar and sugar and mix until incorporated. Add eggs one at a time. Add banana puree. Mix until combined

  4.  In a small bowl, mix together sour cream, milk and vanilla extract. Set aside.

  5. Add dry mixture in three additions, alternating with wet mixture. Begin and finish with the dry. Mix until just combined. Add chopped chocolate and hazelnuts. Mix until chocolate has been distributed

  6. Transfer mixture to prepared loft pan, making sure the surface is even and level. Bake for 50-60 minutes until toothpick inserted in center comes out clean. Rotate pan halfway through baking. If banana bread gets too brown, make a foil tent to cover bread. Let bread cool in pan for 10 minutes before unmolding and cooling to room temperature on rack. Wait until banana bread is at room temperature before slicing with serrated knife.

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Blog is the New Black

This sounds dreamy!

Sunday Morning Banana Pancakes

I love that you used a nut filled candy bar in your banana bread- I totally agree with you, i love nuts in my baked goods or something, anything crunchy!

    the little epicurean

    I really wanted to add nuts but was too lazy to toast them. The candy bar seemed like the best choice :)

Sarah (Winner Celebration Party)

This sounds and looks super delicious. I totally agree with banana bread; just made it last week, in fact, using the King Arthur Flour recipe, which you can find here:

One question: How did adding the Ritter bar affect the flavor of the bread? In other words, how subtle or strong was the hazelnut flavor? And what’s the reason for adding the sour cream (the King Arthur recipe calls for either sour cream or buttermilk or yogurt).

    the little epicurean

    The bread tastes like normal banana bread until you get chunks of the chocolate and hazelnut. The hazelnut flavor isn’t very strong. You get hints of it every other bite or so, but it also depends on how coarse or fine you chop the nuts, and how well it is distributed in the batter. The addition of sour cream (or buttermilk/yogurt) adds more fat and moisture to the banana bread– resulting with a bread that is more moist and more dense. Also, the tang of the sour cream is a nice balance with the super sweet ripe bananas.


You know what is frustrating about your blog? I tried to read it through Google Reader and your pictures were not loading. So I did a quick glance at your new blog post titles. And then I get REALLY hungry, from just looking at your post titles :(

Chocolate hazelnut and banana is a dream!

    the little epicurean

    So sorry! I’ve fixed it. The pictures should load on google reader now. Thanks for bringing it to my attention!


Wow that is really kind of you! Thank you for ordering food at my bistro, although pixels will be tasting rather bland compared to your food :/

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