Description
A soft, fluffy banana bread is baked to perfection with a swirl of chocolate hazelnut spread throughout. It’s topped with an additional swirl of chocolate spread and speckled with chopped hazelnuts on top.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3 ripe bananas
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 cup chocolate hazelnut spread
- 1/4 cup chopped hazelnuts for topping
Instructions
- Preheat oven to 350ºF. Grease a loaf pan with butter, making sure to butter the corners well. Cut a piece of parchment paper to lay across the bottom of the pan, pressing the paper up against the side of the pan. The butter will help it hold. This will help with easy removal at the end.
- In a large bowl, add flour, baking powder, baking soda, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium-sized bowl, mash 3 bananas to a smooth consistency, making sure most clumps of banana are removed. Mix in eggs, brown sugar, melted butter, and sour cream. (Make sure your butter is melted, but not piping hot. If your butter is too hot, it could cook the eggs.)
- Mix dry ingredients into the wet mixture until just combined.
- Pour half of the banana bread batter into the loaf pan. Add a couple of dollops of hazelnut spread. Pour the other half on top and add several more dollops of hazelnut spread. Using a knife, stick the knife into the dough and move in swirly motions to swirl in the hazelnut spread. Top with chopped macadamia nuts.
- Bake on for 45-50 minutes. Remove the loaf from the oven and let it cool for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes