CHOCOLATE HAZELNUT BANANA BREAD
Provided by Giada De Laurentiis
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
- Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
- Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.
CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD
We added chocolate-hazelnut spread to banana bread batter for a moist and delicious alternative to a traditional banana loaf.
Categories Breakfast
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
- In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
- Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
CHOCOLATE HAZELNUT SWIRLED BANANA BREAD (OR MUFFINS)
Adapted from the Bakeaholic Mama blog, a really nice treat and great way to use up "past their prime bananas". I have used applesauce in place of bananas if I'm short one or two with great results. They also make perfect muffins.
Provided by Larawithoutau
Categories Quick Breads
Time 30m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Sift together, flour, baking powder, salt, cinnamon & nutmeg into a large mixing bowl. Set aside.
- Cream butter (or oil) and sugar together until light and fluffy.
- Add in eggs one at a time, and mix until incorporated.
- Mix in banana mash and vanilla (or banana extract if using). Once the mixture is full mixed, fold in try ingredients.
- Mix batter together until everything is combined.
- Heat hazelnut spread in microwave for about 20 seconds or until it is melted.
- Spread half of your banana bread batter into the bottom of a greased bread pan (or paper lined muffin tins), drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread.
- Bake for one hour (for bread; 15-20 minutes for muffins) or until a toothpick is inserted and comes out clean.
Nutrition Facts : Calories 224.1, Fat 9.5, SaturatedFat 7, Cholesterol 34.2, Sodium 141.8, Carbohydrate 31.9, Fiber 1.6, Sugar 18, Protein 3.1
BEST-EVER CHOCOLATE SWIRL BANANA BREAD
Few things are as comforting as a warm, freshly baked slice of banana bread, a buttery, banana-y, toasty pecan loaf of goodness! Banana bread is a quick bread, which basically means it doesn't require any fermentation (rise) like a yeasted bread. We're adding a chocolate swirl to this traditional quick bread because . . . chocolate! Be sure to use overripe bananas, the darker the skin the better, to ensure maximum sweetness.
Provided by Jet Tila
Categories dessert
Time 1h25m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
- Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
- In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
- Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
- Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
- Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
- Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
- Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
- Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.
CHOCOLATE-HAZELNUT SWIRL BREAD
Homemade breads are my favorite goodies to give. After delivering these lovely loaves to friends and family one Christmas, people kept asking me for the recipe. I was happy to share it! -Nancy Tafoya, Fort Collins, Colorado
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Pour half of the batter into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-HAZELNUT-BANANA MUFFINS
Creamy chocolate-hazelnut spread tops these nutty muffins full of bananas and chocolate chips.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
- In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg
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