Banana Bread loaded with hazelnuts and chocolate chips. We took the classic banana bread and elevated it. We love this quick banana chocolate loaf bread so much, it is absolutely perfect for tea time.
Banana Bread or Banana Loaf. Whatever you call it, it’s essential to make at least once on a cool autumn weekend. We’ve taken our delicious banana bread recipe and elevated it with roasted hazelnuts and chocolate.
You seriously cannot go wrong with this for tea time. It’s moist but light and fluffy. It is absolutely divine.
How to Make Banana Bread
We’ve taken a classic banana bread and added chopped roasted hazelnuts and chocolate chips. You easily can either omit these entirely to make your classic banana loaf or join us in taking this classic and really taking it to the next level.
All you need to do is mix it all in one bowl, stir, pour into the tin and oooooohhhhhh my word yes. Do you see this slice below? You are going to want to dive into this.
We are partial with a slice of butter on the still slightly warm bread. As luck would have it, we ran out of butter when making this final loaf 😱 .
But have no fear, even without butter it is so moist and with a cuppa tea you are immediately warm and cosy . You can also add some Nutella if you feel so inclined. 😉
Few Tips to Making the Perfect Banana Loaf
- Do not overmix the batter. Once you combine the ingredients together you want to mix just enough that they are incorporated together, soft smooth folds and turning the batter over is what you want.
- Knife Comes out Clean. Be sure to check the thickest part of the bread with a knife, spear the knife into the centre and if it comes out clean they you know it is fully cooked. The loaf may look like it is cooked but it’s possible that the centre is not fully cooked so always wise to double check. Otherwise as it cools it will sink in the middle.
Can you freeze banana bread
Yes! Banana bread is one of my favourites to freeze. You can even freeze over-ripe bananas as well.
Freezing Banana Bread: Store and wrap in the loaf in cling film then tin foil. Keep frozen up to 3 months.
Freezing Bananas: There has been numerous times where there are too many bananas going ripe too quick. You want to peel the bananas and place them into a freezer friendly container. Be aware that it’s best to freeze the bananas in servings you are going to use them as.
De-thawed bananas tend to become very mushy and it’s often hard to tell what is what. So if a recipe calls for 4bananas and you placed 7bananas in the bag.. it’s impossible to break them apart so either freeze them separated and then place in a freezer friendly bag. We personally do not have that kind of space to freeze laying bananas out flat. Worth noting though that it is an option.
What do you think? Isn’t the hazelnut and chocolate combo just divine? We think so and hope you get a chance to try it for yourself!
OTHER RECIPES YOU MAY ENJOY:
- Lemon Drizzle Cake
- Chocolate Caramel Stuffed Banana bread by ItsYummi
- Flourless Double Chocolate Chip Cookies
- Chocolate Biscuit Cake
Hazelnut Chocolate Chip Banana Bread
- 4 ripe bananas , medium sized
- 250 g self raising flour
- 1/2 teaspoon salt
- 180 g castor sugar
- 125 g cold butter
- 2 eggs , beaten
- 1/2 teaspoon vanilla essence
- 60 g roasted skinned hazelnuts , chopped
- 100 g chocolate chips
- Preheat the oven to 170 degrees & line a loaf tin with grease proof paper
- Sieve the flour and salt into a large mixing bowl and rub in the butter until it begins to look like rough breadcrumbs.
- Add in the sugar, chocolate & hazelnuts.
- Either with a fork or a mixer, mash the bananas and combine the with the eggs and vanilla essence. Give it a good mix until its all thoroughly combined.
- Pour batter into prepared tin. Bake for 1 hour and 20-30 minutes.
- When you take it out of the oven leave it to cool half way in the tin, then remove it and wrap it in a tea towel to cool the rest of the way OR you can enjoy a slice while its still warm and the chocolate is slightly melted.