Banana Hazelnut Bread with Chocolate Drizzle

Omggggg. Why is bread so good? I really have to be careful during this quarantine or else I’ll come out of it 50 pounds heavier. Fortunately, my banana hazelnut bread isn’t too unhealthy as it’s loaded with fiber and vitamins.

Baking isn’t something I do too often but now I have all the time in the world to bake and test recipes in the kitchen. There’s really no reason to not challenge ourselves during this quarantine by perfecting something we aren’t already good at OR learning a brand new craft or hobby. I want to feel somewhat productive during all of this isolation time. I’ve already knocked out more than half of the 10 things I want to have accomplished when all of this is over. You can read about the 10 ways I’m trying to stay positive & busy during this quarantine here.

Banana nut bread has always been a favorite of mine. It’s perfect to have with a morning cup of coffee or in the afternoon as a little sweet treat. I’ve made this recipe time and time again and it’s just too good not to share!

Banana Hazelnut Bread

Prep Time 30 mins
Cook Time 50 mins
Course Breakfast, Dessert
Servings 8 people


  • 9"x5" Loaf Pan
  • Stand mixer with paddle attachment
  • Baking Spatula
  • Baking spray with flour


  • 5 Tbsp Nutella
  • 3 Tbsp canola oil
  • 4 Tbsp unsalted butter softened
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 bananas ripened
  • 1 1/2 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup buttermilk
  • 1/4 cup hazelnuts chopped
  • 4 oz bittersweet chocolate chopped


  • Begin by preheating the oven to 350 degrees F.
  • In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  • In a stand mixer or large bowl with a hand mixer, combine the 3 Tbsp canola oil, unsalted butter, ripened bananas, and brown sugar.
  • Slowly and one at a time, add the eggs. Mix until evenly combined.
  • *The flour mix and the buttermilk will need to be added in increments to the banana mixture.*
  • Beginning and ending with the flour mix, slowly add the flour mix and the buttermilk alternately to the banana mix.
  • Spray the loaf pan with an even layer of baking spray.
  • In a microwave-proof bowl, microwave the Nutella with 1 tsp canola oil, about 20 seconds.
  • Add half of the banana batter to the loaf pan.
  • Drizzle half of the melted Nutella onto the batter and swirl into the batter using a knife.
  • Pour the other half of the batter into the loaf pan and top with the remaining Nutella.
  • Sprinkle with the chopped hazelnuts and bake in the oven for 50 minutes.
  • *One thing I always notice with banana nut breads is that they are often times dry, so we want to avoid that and keep the bread as moist as possible.*
  • Remove the bread from the oven and allow to cool on a wire rack.
  • Once the bread has cooled, melt the bittersweet chocolate in a double boiler and drizzle over the banana hazelnut bread. (Optional!)


For dairy free substitutions, switch the butter for coconut butter and the buttermilk for a dairy free alternative such as coconut milk, almond milk or oat milk. You may buy a store-bought dairy free hazelnut chocolate spread (in place of Nutella) such as Nutiva. 
For gluten free substitutions, switch the whole wheat flour for gluten free flour. 

I hope you love this sweet recipe as much as I do!




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