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–+ servings
Sliced loaf of chocolate hazelnut banana bread with marbled center and peanut butter caramel topping.

Moist Chocolate Hazelnut Banana Bread Recipe

This banana bread recipe is a decadent twist on the traditional loaf pan bake. Hazelnut infused chocolate batter is swirled throughout the bread creating an incredibly moist banana bread. Finish this recipe by drizzling peanut butter caramel over the top, recipe included below!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert, Snack
Cuisine American
Servings 8 People
Calories 512 kcal

Equipment

  • 1 Food Processor
  • 1 Electric Mixer

Ingredients
  

Banana Bread with Chocolate Hazelnut Swirl

  • 1 Cup Hazelnuts Shelled
  • 2 Cups All Purpose Flour
  • ¾ Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Cup Sugar
  • ¼ Cup Butter Unsalted, Room Temperature
  • ⅓ Cup Greek Yogurt Plain, Whole Milk
  • 1½ Cup Bananas about 3, Mushy, and Slightly Browned
  • ½ Cup Chocolate Chips Semi-Sweet

Peanut Butter Caramel

  • ⅓ Cup Light Brown Sugar
  • 1 Tbsp Butter Unsalted
  • 1 Tbsp Peanut Butter Creamy
  • 2 Tbsp Whole Milk

Instructions
 

Chocolate Hazelnut Swirl Banana Bread

  • Preheat oven to 350℉.
  • Line a baking sheet with parchment paper or a silicon baking mat.
  • Spread hazelnuts evenly across pan and toast in oven for 10 minutes. Keep a close eye on the nuts as they go from nicely roasted to burnt if left unattended.
  • Once the hazelnuts are toasted remove the pan from oven and set aside to cool.
  • Grind the cooled nuts in food processor until you have a course even texture. Put the nuts to the side for now and get started on your banana bread batter
  • In a small bowl combine flour, salt, and baking soda. Whisk togther.
  • In a large bowl cream sugar and butter together with a mixer set to medium speed. Add in banana, egg, Greek yogurt. Mix with electric beater until blended.
  • Add in flour mixture and mix until fully incorporated.
  • Spoon 1/4 banana bread batter into separate bowl and set aside.
  • Place chocolate chips in small bowl and melt in microwave for 1 to 2 minutes, depending on your microwave. Heat until just melted and soft.
  • Add ground hazelnuts to melted chocolate and mix in. Add the chocolate hazelnut mixture to the 1/4 batter and stir in.
  • Grease a 8 ½ x 4 ½ inch loaf pan. Lay half banana batter onto bottom of pan. Using a spoon alternate drops of chocolate hazelnut mixture and plain batter on top of bottom layer. When all of chocolate batter is used up, layer the remaining plain batter over top.
  • Using a for drag the batter slowly and with a swirling motion to create your "chocolate swirl" pattern.
  • Bake banana bread loaf for 1 hour and 15 minutes or until a knife comes out clean. Let the banana bread cool, before finishing with the peanut butter caramel sauce.

Peanut Butter Caramel Sauce

  • In a small saucepan over medium heat combine brown sugar, butter and peanut butter. Once sugar is melted, add milk, stir vigorously until caramel thickens, about 5 minutes.
  • Pour caramel over banana bread as soon as you remove saucepan from stovetop , working quickly before it sets, drizzling evenly.
  • Slice and serve!

Nutrition

Serving: 1 SliceCalories: 512kcalCarbohydrates: 73gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 21mgSodium: 323mgPotassium: 343mgFiber: 4gSugar: 43gVitamin A: 255IUVitamin C: 3mgCalcium: 55mgIron: 3mg
Keyword baking recipe, Banana Bread Recipe, Banana nut bread, bananas, Chocolate Banana Bread
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