Chocolate Hazelnut Banana Bread

$- 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon baking soda - A pinch of salt - 1 cup all-purpose flour - 1/2 cup chopped hazelnuts - 1/2 cup chocolate chips (dark or milk chocolate) Importance of ripe bananas Ripe bananas add natural sweetness and moisture. Look for bananas with brown spots. They will mash easily and blend well. Coconut oil vs. butter Coconut oil keeps the bread moist and adds a subtle flavor. It is a great option for those avoiding dairy. Types of chocolate recommended I suggest using dark chocolate for a rich taste. Milk chocolate offers a sweeter flavor. Choose your favorite for the best results. 1. Preheat your oven to 350°F (175°C). This step gets your oven ready for baking. 2. Grease a 9x5 inch loaf pan. Use coconut oil or non-stick spray. This helps the bread come out easily. 3. In a mixing bowl, mash 3 ripe bananas. The riper they are, the sweeter your bread will taste. 4. Add 1/3 cup melted coconut oil to the bananas. Mix until everything is smooth. 5. Stir in 1/2 cup brown sugar, 1 beaten egg, and 1 teaspoon vanilla extract. Mix well until combined. 6. Sprinkle 1 teaspoon baking soda and a pinch of salt over the mixture. Stir it in gently. 7. Gradually fold in 1 cup of all-purpose flour. Be careful not to overmix; this keeps the bread soft. 1. Gently fold in 1/2 cup chopped hazelnuts and 1/2 cup chocolate chips. This gives the bread a nice crunch and sweetness. 2. Pour the batter into the greased loaf pan. Smooth the top with a spatula for an even bake. 3. Bake for about 60 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. 1. Let the bread cool in the pan for 10 minutes. This makes it easier to remove. 2. Transfer the bread onto a wire rack to cool completely. This helps keep it from getting soggy. 3. Slice the banana bread and serve it warm. You can add a spread of almond butter or more hazelnuts for a tasty finish. To make the best chocolate hazelnut banana bread, you must avoid overmixing. When you mix the batter, do it gently. Overmixing can lead to a tough loaf. Mix until just combined. This keeps your bread light and fluffy. Even baking is key, too. Make sure your oven is preheated to 350°F. Use a 9x5 inch loaf pan and grease it well. This helps the bread rise evenly. Halfway through baking, rotate the pan. This ensures all sides cook the same. Adding spices can take your bread to the next level. Consider cinnamon or nutmeg for warmth. These spices pair well with bananas and chocolate. You can also add a pinch of espresso powder. It boosts the chocolate flavor wonderfully. Want more chocolate or hazelnuts? You can add more chocolate chips and nuts to your batter. Just remember to keep balance in mind. Too much can change the bread's texture. Aim for a rich, nutty taste without overpowering the banana. If your bread turns out too dense, you may have overmixed. Check your mixing technique next time. Also, avoid adding too much flour. Use the correct measuring technique: spoon flour into the cup, then level it off. If your bread is undercooked, check your oven temperature. An oven thermometer can help you see if it runs hot or cold. Bake for longer if needed. Use a toothpick to test doneness. It should come out clean when the bread is ready. {{image_2}} You can switch up the nuts in this bread. Hazelnuts are rich and buttery, but walnuts work great too. Walnuts add a softer crunch. If you need a nut-free option, try using sunflower seeds or pumpkin seeds. They give a nice texture without the nuts. You can add more flavor to your banana bread by mixing in fruits. Blueberries or strawberries are fantastic choices. They add sweetness and a pop of color. You can also use flavored extracts. Almond or maple extract can give your bread a unique twist. If you want a gluten-free version, you can use gluten-free flour blends. They work well as a substitute for all-purpose flour. Look for blends that contain a mix of rice flour and tapioca flour. You can also add binding agents like ground flaxseed or chia seeds. They help hold the bread together nicely. To keep your chocolate hazelnut banana bread fresh, wrap it tightly in plastic wrap. Store it at room temperature for up to four days. If you want to keep it longer, put it in the fridge. This will help it last for a week. However, it may dry out a bit in the fridge. For the best taste, enjoy it at room temperature. If you need to store it for more than a week, freezing is a great option. Wrap the banana bread in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. This method keeps it fresh for up to three months. When you're ready to eat it, thaw it overnight in the fridge. You can also leave it on the counter for a few hours. To warm your banana bread, slice it and place it in a toaster or microwave. If you use a microwave, heat it for 10 to 15 seconds. This will keep it soft and moist. Avoid overheating, as it can dry out quickly. You can also warm it in the oven at 350°F for about 10 minutes. This gives it a nice, fresh-baked taste. Enjoy it warm with almond butter or a few extra hazelnuts on top. Yes, you can use frozen bananas. Just thaw them first. Drain any extra liquid. Mash them well before adding to the mix. This will keep your banana bread moist and tasty. To make this recipe vegan, replace the egg with a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Use maple syrup instead of brown sugar for sweetness. If you don't have coconut oil, olive oil works well too. You can also use vegetable oil or melted butter. Just remember to keep the same amount in your recipe. Each option will give a slightly different flavor. Check the banana bread at 60 minutes. Insert a toothpick into the center. If it comes out clean, the bread is done. If it has batter on it, bake for another 5-10 minutes. Let it cool before slicing for best results. This post covered all you need for making banana bread. You learned the key ingredients, like ripe bananas and coconut oil, and how to mix and bake them perfectly. I shared tips for storage and variations, too. Remember, using bananas that are really ripe makes a big difference. With these steps and tricks, you’ll bake banana bread that tastes great. Enjoy the process, share it with friends, and make homemade treats that everyone loves. Happy baking!$

Indulge in the delightful flavors of Chocolate Hazelnut Banana Bread! This easy recipe combines ripe bananas, luscious coconut oil, and rich chocolate chips, resulting in a moist and flavorful treat. Perfect for breakfast, dessert, or a cozy snack, it’s quick to whip up with just 15 minutes of prep time. Click to discover how to bake this delicious bread and enjoy warm slices topped with almond butter for the ultimate experience!

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Ingredients

3 ripe bananas, mashed

1/3 cup melted coconut oil

1/2 cup brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

A pinch of salt

1 cup all-purpose flour

1/2 cup chopped hazelnuts

1/2 cup chocolate chips (dark or milk chocolate)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a mixing bowl, combine the mashed bananas and melted coconut oil. Stir until well mixed.

Add the brown sugar, beaten egg, and vanilla extract to the bowl, and mix until fully incorporated.

Sprinkle the baking soda and salt over the mixture and stir to combine.

Gradually fold in the all-purpose flour until just combined; do not overmix.

Gently fold in the chopped hazelnuts and chocolate chips into the batter.

Pour the batter into the greased loaf pan and smooth the top with a spatula.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

- Presentation Tips: Slice the banana bread and serve it warm with a spread of almond butter or additional hazelnuts on top for an attractive and nutty finish.