Chocolate and hazelnuts are an amazing flavor combo made famous by Nutella and Ferrero Rocher. Throw in some banana and you're on the express train to YUMMYTOWN. For this recipe, I stumbled upon some hazelnut flour at my local grocery store but you can also buy it online here. The cacao nibs add just the right amount of intensity and the brown sugar and honey make for a caramely finish. I'm especially proud of this recipe because it was selected by the Feedfeed to be included in their banana bread category (link here). Give it a try and let me know what you think!
1 cup all-purpose flour
½ cup hazelnut flour/meal
3 Tbsp Dutch-processed cocoa powder
¼ cup cacao nibs + 1 T for sprinkling on top
2 tsp baking powder
½ tsp Kosher salt
1 cup brown sugar
1 cup buttermilk
½ cup canola oil
1 tsp vanilla extract
3 ripe bananas
¼ cup dark honey
1 Tbsp butter
1. Preheat oven to 350ºF.
2. Combine flours, cocoa powder, cacao nibs, baking powder and salt. Set aside.
3. In another bowl, whisk eggs. Then add brown sugar, buttermilk, oil, and vanilla extract. Combine with dry ingredients.
4. In a small bowl, roughly mash 2 bananas with a fork and add ¼ cup honey. I love to use dark honey for this! Incorporate into the batter until just combine.
5. Butter and lightly dust a 9x5 loaf pan with flour. Shake out any excess flour. Pour in the batter. With its skin still on, slice 1 banana into two or three pieces lengthwise. Remove the skin and place the banana slices on the top of the batter so they float on the surface. Brush the bananas with melted butter and sprinkle about a tablespoon of cacao nibs on top. A pinch of Maldon sea salt wouldn’t hurt either!
6. Bake for about 60 minutes or until a needle or toothpick inserted into the center comes out clean. Let cool for 10 to 15 minutes and then flip the banana bread onto a cooling rack. Eat warm or at room temperature. Keeps for 4 days.