Indulge your senses with a slice of heaven! This Choco Hazelnut Banana Bread is not just your ordinary loaf; it’s a delightful fusion of ripe bananas and luscious chocolate hazelnut spread that will make your taste buds dance with joy. Imagine the aroma of freshly baked bread wafting through your kitchen, inviting everyone to gather around as you slice into this moist, decadent treat. Whether you’re looking for a quick breakfast option or a sweet afternoon snack, this recipe is sure to become a staple in your home. Ready to elevate your baking game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add the melted butter to the mashed bananas and mix well until fully incorporated.
- Stir in the sugar, beaten egg, and vanilla extract. Mix until the ingredients are completely blended and the mixture is smooth.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Pour half of the batter into the prepared loaf pan.
- Warm the chocolate hazelnut spread slightly to make it more spreadable. Dollop spoonfuls of the spread over the first layer of batter.
- Use a knife to swirl the hazelnut spread through the batter, creating a marbled effect.
- Pour the remaining batter on top and repeat the swirling process with the remaining hazelnut spread.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Carefully transfer the bread to a wire rack and allow it to cool completely before slicing.
- Slice and serve. For best flavor, store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Tips
- Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to dense bread, so keep it gentle!
- Swirl with Care: For a beautiful marbled effect, use a knife to swirl the chocolate hazelnut spread gently through the batter, but don’t overdo it—too much mixing can blend the layers together.
- Check for Doneness: Ovens can vary, so start checking your bread around the 55-minute mark. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps it set and makes for cleaner slices.
- Storage: To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. It also freezes well for longer storage—just slice it first for easy thawing!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 35mg
