My kids are huge fans of banana bread. I’m fairly certain they always leave a few bananas to over-ripen on purpose. While I’ve had a tried and true recipe for years, I’ve recently developed this version for my eldest son, Franky. He’s one of those Nutella freaks!
This recipe is chocolate-hazelnut banana bread. Not too sweet, but full of flavor.
CHOCOLATE-HAZELNUT BANANA BREAD
1/2 pound coconut oil or 2 sticks unsalted butter
11/ps cane sugar
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
3 ripe bananas
1 cup yogurt or sour cream
1/2 cup cocoa powder
2 teaspoons vanilla extract
1 cup hazelnuts, toasted and chopped
4-6 oz Dark Chocolate Bar, chopped
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.