| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup melted and cooled coconut oil
- 3 very ripe bananas
- 2 large eggs, at room temperature
- 1/2 cup plain Greek yogurt
- 1 cup coconut sugar or granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 cup chopped hazelnuts, optional
- 1/2 cup bittersweet chocolate chips
- 1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable
Instructions
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
- Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
- Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 27 g |
| Saturated Fat | 19 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 49 mg |
| Sodium | 388 mg |
Reviews
Delicious! Next time I’ll use 1/2 cup sugar; just a little too sweet for me with the chocolate chips and Nutella. The bottom is more like lava cake – very moist – but everyone still raved about it.
These were very chocolatey and yummy!
This is delicious! It is perfect!
This is absolutely delicious! I did not have any coconut oil , so used olive oil and reduced the sugar to two third cup and added a little extra Nutella 🙂 Yummy !
This recipe is by far my favorite banana bread recipe! It is so delicious!
This Banana Bread is wonderful! Perfect amount of good sweetness from the coconut sugar, not cloyingly sweet like other banana breads I’ve made.
This is delicious. Very moist and great chocolate flavor. Didn’t put the hazelnuts – would also be good with pecans or walnuts.
Delicious! The coconut pit was a very tasty addition! Nice flavors all around.
Very moist bread! Made the bread while her show was wrapping up. We did not have any nutella so I added more mini chocolate chips. I reduced the coconut sugar since I added more chips and didn’t have enough AP flour (hard to find) so mixed it with pastry flour. Will make again!!