Nicci Morris

Banana bread with a delicious twist…

In Food, Recipes on October 22, 2009 at 2:23 pm
I started making this a few years ago. I was using up old bananas to make a quickbread when I decided to add toasted hazelnuts and cocoa. I’m going to make some this weekend. It freezes great, too, which makes enjoying it in moderation easier! Yum…

Chocolate-Banana-Hazelnut Bread
1 3/4 cups all-purpose flour
1/4 cup cocoa powder

1/2 cup sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten (can use substitute, of course)
1 1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted
3 too-ripe-to-eat bananas, mashed
1/2 cup hazelnuts, chopped (or more if you like)

Preheat oven to 350 degrees.
Spray the bottom and sides of a 9 x 5 x 3 inch loaf pan with a non-stick/flour spray. (Or you can, of course, butter and flour it.)

Place the hazelnuts on a baking sheet and bake for about 10-15 minutes or until fragrant and lightly toasted. Let cool. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In another bowl, combine the bananas, eggs, butter, and vanilla. Fold (don’t beat) the banana mixture into the dry ingredients until just combined. (Batter will be chunky. Don’t fret.) Fold in hazelnuts. Scrape batter into pan. Bake about 50 minutes, or until cake tester or toothpick inserted in the center comes out clean. Place on a wire rack to cool.

And just try not to pick at the edges while it cools…
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  1. We love Nicci!
    I’ WILL be passing this around. Dani loves you too!

  2. Hay, you know what I am going to try this. I love bananna bread but never thought of putting coco powder in it. I am sure that will give it a nice flavor..I will tell you how it went. I LOVE WHAT YOUR DOING!

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