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Double Dark Chocolate Hazelnut Banana Bread

Double Dark Chocolate Hazelnut Banana Bread

I was having a serious chocolate craving and nothing I had on hand was going to cut it. I was tempted to make something like a chocolate pudding cake until I saw this recipe from Rock Recipes for Chocolate Pecan Banana Bread. I couldn’t help but fiddle with the recipe, though. I reduced the fat, increased the amount of cocoa, reduced the sugar and then added honey and Nutella and substituted hazelnuts for the pecans (to go with the Nutella!).

It was just what I needed to satisfy that intense chocolate craving. Yes this is DARK, decadent chocolate. My favorite. Mmmm.

Double Dark Chocolate Hazelnut Banana Bread

Double Dark Chocolate Hazelnut Banana Bread

Adapted from Rock Recipes

Wet ingredients:

  • 3 medium ripe bananas, mashed
  • 1/2 cup white sugar
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons applesauce
  • 1/4 cup nonfat plain yogurt
  • 2 eggs
  • 2 Tablespoons honey
  • ¼ cup milk
  • 1/4 cup Nutella
  • 2 teaspoons real vanilla extract

Dry ingredients:

  • 3/4 cup flour
  • 3/4 cup whole wheat flour
  • 1/4 cup flax meal
  • 1/2 cup + 2 Tablespoons dark cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Extras:

  • 1/2 cup good quality chocolate chips
  • 1/3 cup toasted hazelnuts, coarsely chopped
  • Raw sugar, extra chocolate chips, and/or toasted chopped nuts (for topping)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mash the bananas with a fork, then add the rest of the wet ingredients and mix well.
  3. Add the dry ingredients and stir just until moistened.
  4. Spray a loaf pan with cooking spray and pour the batter into the pan. Sprinkle with raw sugar, toasted chopped nuts, and chocolate chips, if desired.
  5. Bake for 45 minutes to an hour or until a knife inserted in the center of the loaf comes out clean.

Double Dark Chocolate Hazelnut Banana Bread

This recipe was shared at Weekend PotluckMidnight Maniac Meatless MondaysTuesday Talent Shows, and Katherine Martinelli’s Bread Bloghop.

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8 responses

  1. Looks incredible. I love banana bread. The fact that it’s got nutella just takes it to a whole different level.

    March 9, 2012 at 12:38 pm

    • Ann

      Thank you Kim! I don’t know why but the Nutella just wanted to jump in the batter along … so I obliged :)

      March 9, 2012 at 1:20 pm

  2. You do have chocolate on the brain, don’t you! This looks incredible. I am thinking warmed up a bit, with a scoop of vanilla ice cream. And maybe more Nutella. Yeas, definitely more Nutella!

    March 9, 2012 at 1:24 pm

    • Ann

      I am SO craving chocolate right now! This bread really helps. I like your suggestions. Hmm … now I need to make some ice cream …

      March 9, 2012 at 1:26 pm

  3. This looks very decadent. Looks so delicious, but Sorry to be a party pooper, but what could I replace the Nutella with?
    Nutella is not something that enters this household.
    thanks

    March 9, 2012 at 2:46 pm

  4. Ann

    Hi Joanne, you could replace the Nutella with peanut butter … or maybe some melted chocolate? or maybe some of both, depending on whether you wanted a nutty or a more chocolatey flavor.

    March 9, 2012 at 4:08 pm

  5. Pingback: The Weekly Dish 03/11/2012 | Pippi's in the Kitchen Again

  6. Pingback: Friday Fun! March 16, 2012 | Cupcakes & Kale Chips

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