Chocolate Hazelnut Banana Bread Recipes

Steps:

• NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
• Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
• Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
• On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
• On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
• The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
• Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
• Proof the dough for 15 minutes.
• Bake in a preheated 400°F (200°F) for approximately 25 minutes.
• The loaf tastes best eaten the same day it is baked.

Steps:

• Preheat oven to 350.
• Sift together, flour, baking powder, salt, cinnamon & nutmeg into a large mixing bowl. Set aside.
• Cream butter (or oil) and sugar together until light and fluffy.
• Add in eggs one at a time, and mix until incorporated.
• Mix in banana mash and vanilla (or banana extract if using). Once the mixture is full mixed, fold in try ingredients.
• Mix batter together until everything is combined.
• Heat hazelnut spread in microwave for about 20 seconds or until it is melted.
• Spread half of your banana bread batter into the bottom of a greased bread pan (or paper lined muffin tins), drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread.
• Bake for one hour (for bread; 15-20 minutes for muffins) or until a toothpick is inserted and comes out clean.

Steps:

• Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
• In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
• Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.