Adapted recipe for a quick festive dessert with a chocolate-hazelnut twist
I just love banana bread! It’s so universal and easy to make, it’s a shame not to make it every week. Today’s recipe is a twist on the traditional – we’re making chocolate hazelnut banana bread.
I have previously shown you the traditional recipe, which you can check here.
Today I’m making the classic loved banana bread with a little twist. Adding chocolate and hazelnut taste to the classic recipe works great. It’s also a quick way to prepare a holiday dessert.
I was inspired to try this recipe by the amazing Jazzmin Kaita – you can check out her instagram account here. She is vegan and posts drool-worthy recipes.
I have adapded the recipe, so it’s simpler than the original, but I am certain it’s just as delicious! Of course, it’s fully vegan, as is everything on my blog. Let’s get started!
- 2 bananas, the riper the better
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup chocolate non-dairy milk
- 1/2 cup oil of choice (coconut is great)
- 1 teaspoon baking powder
- 1-2 tablespoons hazelnut butter / tahini
When baking a dessert, always start with pre-heating your oven to around 180 – 200 C or 350 – 380 F. Grease and flour your selected pan or use parchment paper.
Mash the bananas and mix them with liquid ingredients – oil, non-dairy milk, hazelnut butter. Whisk the flour, sugar and baking powder separately.
When ready, combine the dry and wet ingredients and stir gently until almost uniformly combined. Your batter will look like this and having lumps is great!
Pour the batter in your prepared pan and bake for around 45 minutes or until a toothpick comes out clean. You can decorate with chocolate sprinkles or a drizzle of hazelnut butter.
Did you make this recipe? Show me your photos in the comments below or share with your friends!