What if I underbake my banana bread?

No problem! I recommend slicing the loaf and cooking it in a skillet (preferably cast iron) with butter to toast it! Spread the warmed slices with Nutella for an extra tasty treat.

Why did my banana bread sink in the middle?

Using a baking pan that’s too small or overmixing the batter will result in a banana bread that sinks in the middle.

Can I make this banana bread into muffins?

Yes, fill the cavities of a standard muffin pan lined with cupcake liners 3/4 full of batter and bake at 350°F/177°C for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Moist Banana Hazelnut Bread | The Sweet Occasion

Description

Easy Moist Banana Hazelnut Bread is made with nutty brown butter and swirled with a thick ribbon of Nutella for a delicious combination. Creamy yogurt and overripe bananas create the perfect soft & moist loaf. Serve this bread warm with a smear of Nutella for a delicious treat!

Ingredients

Scale

113 g (1/2 cup) unsalted butter
200 g (1 1/2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
165 g (3/4 cup) light brown sugar
55 g (1/4 cup) granulated sugar
380 g (3 medium) very ripe bananas, mashed
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
120 g (1/2 cup) Greek yogurt, at room temperature
90 g (3/4 cup) chopped toasted hazelnuts
55 g (3 tablespoons) Nutella, warmed to a pourable consistency

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Instructions

Preheat the oven to 350°F/177°C. Line a 9x5 loaf pan with parchment paper and set aside.
In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
In a medium bowl, whisk the flour, baking soda, and salt.
Add the sugars to the butter and whisk vigorously for 1 minute.
Add the mashed bananas, eggs, vanilla, and Greek yogurt and mix to combine.
Gently fold the dry ingredients into the wet ingredients until just combined.
Add the hazelnuts and mix to combine.
Pour the batter into the prepared pan. Pour the Nutella over the batter and swirl with a knife.
Bake for 55-60 minutes or until a toothpick comes out mostly clean. Allow to cool completely in the pan before removing and slicing.

Notes

Storage: Store covered at room temperature for 2 to 3 days or up to 1 week in the refrigerator.

Freezer: Tightly wrap the completely cooled loaf or slices in plastic wrap, then aluminum foil. Place in a freezer-safe resealable bag and freeze for up to 3 months. Allow to thaw on the counter to room temperature before serving.

Banana Hazelnut Muffins: Fill the cavities of a standard muffin pan lined with cupcake liners 3/4 full with batter and bake at 350°F/177°C for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking