Hazelnut banana bread. Buttery hazelnuts, ground in the food processor, are the key to the moist crumb of this banana bread. Photo: Connie Miller of CB Creatives; Styling: Christine Tobin. Cocoa and hazelnuts work in harmony to create a new twist on the classic banana bread in this simple recipe.

I just wanted to take time to share a little bit with you. Last year, our little family experienced quite a shake up during the holiday season. To be fair, I first started to follow a recipe from an old cookbook that my mom bought a long time ago, but things weren't working out (the recipe didn't call for enough wet ingredients, and the batter ended up not coming. You can have Hazelnut banana bread using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Hazelnut banana bread

You need 180 g of plain flour (GF flour works).
Prepare 100 g of finely ground hazelnuts.
Prepare 1 of flax egg (1 tbsp flax +2 tbsp water).
It's 2 of very ripe bananas.
You need 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
Prepare 50 g of coconut oil.
It's 75 g of brown sugar.
Prepare 80 ml of non dairy milk.
It's 1 tsp of lemon juice or vinegar.
It's 1 tsp of vanilla.
You need 1/2 tsp of salt.
Prepare 1/2 tsp of cinnamon.
You need 100 g of chocolate chips.
Prepare of You will need:.
Prepare Loaf of tin.
It's of Parchment paper.
You need of Scales.

This bread is laced with homemade chocolate hazelnut butter and lots of ripe bananas to keep it soft and flavorful, then topped with chocolate and hazelnuts for texture—it makes the perfect breakfast or dessert. Whisk together the reserved grain-free flour mix, baking soda, salt and cinnamon. Chocolate hazelnut spread + banana bread= awesome flavor combo. One of the best banana breads I've tasted.

Hazelnut banana bread instructions

Preheat your oven to 180°C/350°F. Grease your loaf tin with oil and line with parchment paper..
Prepare flax egg by adding 2 tbsp water to 1 tbsp of ground flax..
Add lemon juice or vinegar to milk and stir. This is your 'buttermilk'. Leave to the side until needed later..
In a large bowl combine all dry ingredients together: flour, ground hazelnuts, baking powder, baking soda, salt, and cinnamon..
Mash bananas in a separate bowl until no large lumps remain. To the bananas combine brown sugar, vanilla, melted coconut oil, flax egg, and buttermilk, whisking until homogeneous..
Pour wet mixture into the dry mixture; stir to combine. Once the batter is almost fully mixed, add in chocolate chips and continue stirring..
Pour batter into prepared tin and place into preheated oven for 45 - 50 minutes..
Once the bread is out of the oven, leave to cool in the tin for 10 minutes then remove from its tin and parchment to continue cooling on a wire rack..

I omitted the chopped hazelnuts and chocolate topping and it was still plenty tasty with the chocolate hazelnut filling. This banana bread was a big hit with my husband and weekend guests.. This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread.