Chocolate and hazelnut banana bread is a delicious sweet and cripsy combination. With its ripe melting bananas and chocolate flavours, this recipe is the perfect comforting breakfast or gourmet snack. It could also be served as a dessert with ice cream and a caramel sauce.
This preparation is super simple and doesn’t necessit specific culinary skills. Plus, it’s a great opportunity to use your overripe bananas!
Hazelnuts are rich in essential nutrients. Indeed, they are a great source of good fats, protein, fiber, minerals, and vitamins (such as vitamin E and folate).
Hazelnuts can also help reducing the risks of cardiovascular diseases by lowering blood cholesterol levels. Interesting, right?
Chocolate and hazelnut spread (Nutella)
Preheat the oven to 180 °C (350 °F). Butter or line a 20 cm x 10 cm (8″ x 4″) loaf pan with parchment paper.
In a bowl, sieve and mix together the dry ingredients.
In a second bowl, mix together the wet ingredients.
Using a wooden spoon, incorporate the dry ingredients to the wet ingredients at once. Do not overmix. Pour half the preparation in the loaf pan.
Put the chocolate and hazelnut spread in a pastry bag fitted with a tip. Spread ¾ in the pan, then cover with the other half of the banana bread mix.
Garnish the top of the bread with the remaining chocolate and hazelnut spread. Mix with a toothpick to make swirls.
Cook in the oven for 1 hour or until a toothpick inserted in the middle comes out clean.
As soon as you have incorporated flour to the batter, mix super gently. This is the golden rule to get a soft bread. Otherwise, overmixing promotes the formation of gluten, which makes the preparation more dense and rubbery.
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