Chocolate Banana Bread with Cocoa and Hazelnuts

Chocolate and hazelnuts are a combination I keep coming back to. A familiar chocolate spread gave me the idea for this banana bread. Ground nuts go into the batter with cocoa powder and melted dark chocolate, while a banana, sliced lengthways, sits on top.

Cocoa powder and melted chocolate

Unsweetened cocoa powder gives the whole batter its dark colour, with melted dark chocolate adding more flavour. Use baking cocoa rather than a sweetened drinking chocolate mix. Let the melted chocolate cool slightly before mixing it in.

Use ripe bananas

Mash two bananas into the batter and save the third for the top. Very ripe bananas with brown spots mash easily and bring sweetness. You need about 360 g peeled banana in total.

Baking the loaf

Use a 30 cm loaf tin. Both the almond milk and ground hazelnuts belong in the batter. Once the flour is added, mix only briefly. Towards the end of baking, test with a skewer away from the banana topping.

Kitchen tip

A few moist crumbs on the skewer are fine for this loaf; liquid batter is not. Check in two places before taking it out of the oven.

Easy recipe

Chocolate Banana Bread with Cocoa and Hazelnuts

★★★★★★★★★★4.0 out of 5 · 6 ratings

Chocolate banana bread with cocoa powder, melted dark chocolate and ground hazelnuts. Made with ripe bananas and baked in a 30 cm loaf tin.

Prep time

10 min

Cook time

50 min

Yield

12 slices

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Ingredients

− 12 +

• 3ripe bananas, about360g peeled weight:2for the batter,1for the top
• 200 gspelt flour
• 75 gsoftened butter
• 2eggs
• 80 gbrown sugar
• 50 gdark chocolate, about70% cocoa
• 100 mlunsweetened almond milk, unsweetened
• 15 gunsweetened cocoa powder
• 20 gground hazelnuts, about2tbsp
• 0.5 tspbicarbonate of soda
• 0.5 tspbaking powder
• 0.5 tspcinnamon
• 5 gbutter for greasing

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Instructions

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1. Preheat the oven to 180 °C conventional heat. Grease a 30 cm loaf tin with a little butter and line the base with baking paper.
2. Melt the dark chocolate over a warm water bath and leave to cool slightly. Mash two bananas, about 240 g peeled weight, with a fork.
3. Mix the softened butter and brown sugar, then mix in the eggs, mashed bananas and almond milk. Stir in the melted chocolate once it is no longer hot.
4. Combine the spelt flour, cocoa powder, ground hazelnuts, bicarbonate of soda, baking powder and cinnamon. Briefly fold into the wet ingredients until no dry flour remains.
5. Spoon into the tin and level. Halve the remaining banana lengthways and place on top, cut sides facing upwards. Press in lightly.
6. Bake for about 50 minutes. Test with a skewer away from the banana topping; it should not have raw batter attached. Bake a little longer if needed and cover the top loosely if it darkens too much.
7. Cool in the tin for about 15 minutes, then carefully turn out onto a rack and leave to cool. Cut into twelve slices.

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4.0 out of 5 · 6 ratings

Nutrition per serving

Calories

210 kcal

Protein

4.3 g

Carbohydrates

28.6 g

Sugar

11.5 g

Fat

9.6 g

Saturated fat

4.9 g

Fibre

2.3 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace