Chocolate Hazelnut Banana Bread
Though a bit more involved than my usual banana bread, this chocolate hazelnut banana bread is totally worth the extra effort when you're in the mood for a treat.
Servings: 12
Equipment
Ingredients
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/2 cups mashed bananas (about 3 medium)
- 1/4 cup Truvia Baking Blend (or your favorite zero calorie sweetener)
- 1/4 cup plain nonfat Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup chocolate hazelnut spread (Nutella or other brand)
Instructions
- Preheat oven to 350F degrees. Lightly grease and flour a 9-inch loaf pan and set aside
- In a medium bowl, whisk together the flour, baking soda and salt.
- Brown the butter. In a small skillet over medium heat, add butter. Using a silicone spatula, occasionally scrape sides and bottom of pan until butter is melted, has a slightly nutty smell and turns golden in color. Be careful to not burn the butter, it can happen quickly if not paying attention. Transfer butter to a large bowl and allow to cool.
- After a few minutes when the butter is slightly cooled, stir in the bananas, sweetener, yogurt, eggs and vanilla until well mixed. Add the flour and stir just until combined, being careful to not overmix the batter.
- Add half the batter to the prepared pan and carefully spread into an even layer. Using a spoon, drop have the chocolate hazelnut spread in several mounds over the batter. Using a fork or toothpick, swirl it into the batter.
- Add the remaining batter to the loaf pan and spread into an even layer. Repeat dropping the remaining chocolate hazelnut spread by spoonfuls over the top and swirl into the batter.
- Bake the bread until golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.
- Remove from oven and place pan on a wire rack to cool for about 10 minutes, then remove the bread from the pan and place it directly on the wire rack to cool completely.
Notes
Serving size: 1 slice (1/12th recipe)
WW Points: 9
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) To lower the sugar in this recipe I replaced the suggested 2/3 cup granulated sugar with 1/4 cup Truvia Baking Blend). To make the Nutella easier to dollop and swirl warm it for 10 seconds or so in the microwave.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) To lower the sugar in this recipe I replaced the suggested 2/3 cup granulated sugar with 1/4 cup Truvia Baking Blend). To make the Nutella easier to dollop and swirl warm it for 10 seconds or so in the microwave.
More Substitution and Variation Ideas
- Replace the vanilla with 1 tablespoon bourbon or rum.
- Substitute chocolate tahini for the chocolate hazelnut spread.
- Substitute melted chocolate chips for the chocolate hazelnut spread.
- Sprinkle chopped hazelnuts on top before baking.
- Substitute in 1/3 cup mini chocolate chips for the chocolate hazelnut spread.
- Make a pan of muffins instead of bread. They should be done in 20 - 25 minutes.
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 25.9g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 41mg | Fiber: 1.4g | Sugar: 0.3g | Vitamin A: 276IU | Calcium: 14mg | Iron: 1mg