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
HAZELNUT, CHOCOLATE AND BANANA ROLLED BREAD
A Jamie Oliver (Naked Chef) recipe from foodnetwork.com. I copied the recipe before it disappeared, which tends to happen on that site. We sampled this bread the other day at a brunch and immediately asked for the recipe as did everyone else sitting around the table! Gooey, messy and delicious. Kids will love it! A superb "dunker" for coffee.
Provided by COOKGIRl
Categories Breakfast
Time 50m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
- Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
- Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
- On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
- On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
- The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
- Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
- Proof the dough for 15 minutes.
- Bake in a preheated 400°F (200°F) for approximately 25 minutes.
- The loaf tastes best eaten the same day it is baked.
Nutrition Facts : Calories 470.9, Fat 20, SaturatedFat 2.5, Sodium 402.9, Carbohydrate 65.3, Fiber 5.7, Sugar 24.6, Protein 9.4
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.
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