Banana Bread with Almonds, Hazelnuts and Chocolate

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 321 kcal

In a mixing bowl, break one banana into small pieces and add the sugar, vanilla, melted butter and the egg. Beat with a mixer until smooth and well combined.
Add the flour and baking powder, then mix until the batter is combined.
Finely chop the almonds, hazelnuts and chocolate. Add them to the batter and fold in gently with a spatula.
Line a loaf pan with parchment paper and pour the batter into the pan, spreading it evenly.
Slice the second banana in half lengthwise and place the halves on top of the batter.
Bake at 350 °F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Use very ripe bananas with brown spots on the peel – they are sweeter and make the bread more moist and flavorful.
Do not over‑mix after adding flour and baking powder; mix only until combined so the banana bread rises well and stays soft.
If the top browns too quickly but the center is still wet, cover the loaf loosely with foil for the last 10–15 minutes of baking.
Let the banana bread cool in the pan for at least 10–15 minutes, then move it to a rack; cutting it while hot can make the slices crumble.
For extra texture, reserve a few chopped nuts and chocolate pieces and sprinkle them on top of the batter before baking.

Nutrition information is automatically calculated, so should only be used as an approximation.

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