Chocolate Hazelnut Banana Bread at the Table

This Chocolate Hazelnut Banana Bread is so decadently tasty, it’s almost unreal! Get ready to transform your ripe bananas into this standout comfort food.

Banana bread has always been the epitome of nostalgia in food form for us. But now, we’ve added a twist to take it to the next level!

Why we love Chocolate Hazelnut Banana Bread

First of all, we love banana bread of all kinds like our chocolate chip peanut butter banana bread and this double chocolate banana bread. So, this unique recipe is super special! But we also love it because we’ve kicked it up a notch with chocolate chunks and chopped hazelnuts in the batter, which gives it both a fun texture and a delightful crunch.

The chocolate melts and is so ooey-gooey and reliable, and the hazelnuts add some crispiness to the otherwise uniform texture of the banana bread.

mashed bananas , nutella, baking soda, sour cream, and salt in a bowl

What makes Chocolate Hazelnut Banana Bread special

In addition to the chocolate chunks and chopped hazelnuts, the batter is made with ¼ cup of our From-scratch Nutella with Espresso, which we think gives this such a fun twist. It’s got a little boost of caffeine and the fact that the Nutella is from-scratch means this is a very special non-store-bought recipe altogether!

If you can’t have caffeine (or simply don’t want it), you can make From-scratch Nutella with Espresso using decaf espresso or just skip that step entirely. We do recommend using from-scratch nutella for this recipe because it adds a great texture to the banana bread, and overall is so tasty.

unbaked chocolate hazelnut banana bread with chocolate chunks

How to make Chocolate Hazelnut Banana Bread

Preheat oven to 350 degrees F.
Peel ripe bananas and put them in a large mixing bowl, then mash them until silky.
Add melted butter and granulated sugar to a new bowl; whisk together.
Add eggs and vanilla to the same bowl, and whisk all ingredients together.
Add salt, sour cream, mashed bananas, baking soda, and from-scratch Nutella; combine ingredients.
Stir in and mix together flour.
Add 1/2 cup chocolate chunks and chopped hazelnuts, folding them into the batter.
Pour batter into a 9×5 loaf pan and top with more remaining chocolate chunks.
Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.
Slice and enjoy!

How to store Chocolate Hazelnut Banana Bread

If you plan to eat the loaf within 3-4 days, you can store it on the countertop for that length of time in an airtight container, and it will stay tasty. After that, if you still have leftovers, you should freeze the rest.

To freeze, wrap slices or loaves in aluminum foil and place them a ziploc bag. The bread will be finest when eaten within 3-4 months.

If you’re searching for even more recipes to use up your ripe bananas, try these simple 5-ingredient Blender Muffins!

Common Questions about Chocolate Hazelnut Banana Bread

How ripe should bananas be for banana bread?

The trick to the most memorable chocolate hazelnut banana bread is using super ripe bananas — they should be spotted or almost black. When bananas get dark spots and feel soft, they develop more sugar and flavor that takes your bread to the next level. If your bananas aren’t ripe enough, put them in a paper bag with an apple for a day.

Why did my banana bread sink in the middle?

Your bread probably sank because it wasn’t baked long enough or the oven door was opened too early. Another common mistake is overmixing the batter. Also, make sure you’re using fresh baking soda — that can make all the difference!

How do I get a tender chocolate hazelnut banana bread?

The secret to super tender chocolate hazelnut banana bread is adding sour cream or Greek yogurt to your batter. Also, be sure to avoid overbaking it — use the toothpick test but remember chocolate chunks will be melty.

Can I make chocolate hazelnut banana bread in a muffin tin?

While we haven’t experimented with this, we think it would work! You may need to adjust the baking time, though.

the Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins

This banana bread is super tender and tasty! Made with our from-scratch Nutella with chocolate chips and hazelnuts! Email

Ingredients

3 medium bananas very ripe
1/2 cup butter melted
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 teaspoon kosher salt
1/2 cup sour cream
1 teaspoon baking soda
1/4 cup from-scratch hazelnut butter or Nutella
1 1/2 cups all-purpose flour
3/4 cup dark chocolate chunks divided
1/2 cup chopped roasted hazelnuts

Instructions

Preheat oven to 350 degrees Fahrenheit. Then, grease your pan and lightly dust it with flour to prevent the baked bread from sticking.
Peel ripe bananas and put them in a large mixing bowl, then mash them until silky.3 medium bananas
Add melted butter and granulated sugar to a new bowl; whisk together.1/2 cup butter, 1 cup granulated sugar
Add eggs and vanilla to the same bowl, and whisk all ingredients together.2 eggs, 2 teaspoons vanilla
Add salt, sour cream, mashed bananas, baking soda, and from-scratch nutella; combine ingredients.1 teaspoon kosher salt, 1/2 cup sour cream, 1 teaspoon baking soda, 1/4 cup from-scratch hazelnut butter or Nutella
Stir in and mix together flour.1 1/2 cups all-purpose flour
Add 1/2 cup chocolate chunks and chopped hazelnuts, folding them into the batter.3/4 cup dark chocolate chunks, 1/2 cup chopped roasted hazelnuts
Pour batter into a 9×5 loaf pan and top with more remaining chocolate chunks.
Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.
Slice and enjoy!