Chocolate Hazelnut Banana Bread

Moist, dense banana bread swirled throughout with fudgy ribbons of Nutella—you got that right—it’s a wow! And it’s even easy to make. So easy that you don’t even need a mixer.

Just be sure your bananas are very ripe. They should have lots of brown spots on the skin, or even better, the peel should be almost all brown. I usually freeze them at this point so I always have them on hand to make this bread on short notice. (You do have to defrost them, which takes about 20 minutes.) Do not use more than 1 1/2 cups mashed banana or the bread will become too moist (translate to almost mushy.)

If you like lots of Nutella, use 5 tablespoons. If you prefer fewer swirls, use only 4. Try to marble it in with a table knife until broken up, but do not blend it in entirely. You want small pockets of Nutella in the bread.

This makes a great gift. I sometimes bring it as a hostess gift for the hosts’ breakfast the next morning. Or serve it with coffee, tea, brunch, lunch, or even dessert. Once I even had some on hand for a midnight snack. Let’s just say it goes 24/7.

1/4 lb. (1/2 cup) unsalted butter
1/2 cup packed golden brown sugar
1/2 cup granulated sugar
3 ripe bananas, mashed (measure 1 1/2 cups)
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt (2% preferred)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup mini chocolate chips
4 to 5 tablespoons chocolate hazelnut spread (Nutella), to taste

  1. Preheat oven to 325 degrees. Grease and line the bottom of a 9” x 5” loaf pan with parchment.

  2. In a large microwave safe bowl, melt butter. Add brown and granulated sugars and whisk vigorously until you get a smooth paste. (This can also be done with an electric mixer, if preferred.)

  3. Whisk in mashed banana. Add eggs, vanilla and yogurt. Whisk until well blended.

  4. In a small bowl, whisk together flour, soda and salt. Fold into banana mixture. Fold in chocolate chips.

  5. Pour a little over half the batter into pan and spread evenly. Dollop 2 to 2 1/2 tablespoons Nutella over the batter. Using a regular knife, swirl Nutella into batter making sure not to blend it in entirely. Top with remaining batter, remaining Nutella and swirl to marble through.

  6. Bake for 60 minutes or until the top is firm and a toothpick comes out slightly moist. Cool completely and turn out.

    TO MAKE AHEAD: Bread may be wrapped and stored at room temperature for 2 days, refrigerated up to 4 days or frozen.

    Makes one loaf; 8 to 10 servings.

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