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Chocolate hazelnut banana bread slices

Chocolate Hazelnut Banana Bread

This isn't your traditional banana bread. Chocolate hazelnut banana bread is studded with dark chocolate chunks and toasted hazelnut pieces.
Yield: one 9x5inch loaf
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Bread
Cuisine: American
Keyword: chocolate hazelnut banana bread, hazelnut banana bread, banana bread variation
Servings: 10
Author: Maryanne Cabrera


  • 1 ½ cup all-purpose flour (195 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 g), melted
  • ¾ cup light brown sugar (150 g), packed
  • 2 large eggs room temp
  • 1 teaspoon pure vanilla vanilla extract
  • 2 medium bananas (250-280 g)*, mashed, very ripe
  • ¼ cup sour cream (60 g)
  • 3.5 oz package Ritter Sport Dark Chocolate with Whole Hazelnuts, roughly chopped
  • chopped dark chocolate, optional for topping
  • chopped hazelnuts, optional for topping


  • Preheat oven 350°F.  Grease loaf pan and set aside.
  • Whisk together flour, baking powder, baking salt and salt. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, combined brown sugar and melted butter. Add eggs and vanilla. Mix until well incorporated.
  • Add in banana puree. Mix until thoroughly distributed. *The batter may look curdled.
  • Add dry flour mixture in two additions, alternating with wet mixture. Begin and finish with the dry. Mix until just combined, until there are no longer any dry streaks of flour. Fold in chopped chocolate hazelnut mixture.
  • Transfer mixture to prepared loft pan, making sure the surface is even and level. If desired, top with chopped chocolate and chocolate hazelnut.
  • 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.


  • Cool banana bread to room temperature before slicing. Slicing warm (or hot) banana bread will cause the loaf to fall apart and it will result with “gummy” bread.
  • Slice with a serrated knife for clean cuts. 
  • This recipe has been tested several times using 2 medium sized bananas. This recipe is ideal for mashed bananas within 250-280 grams.