Wednesday, August 28, 2013

Chocolate Hazelnut Banana Bread

I love banana bread and have been sticking with the same traditional recipes for a while, but I came up with this one after craving a bit of a chocolate. I love hazelnuts and when combined with dark chocolate chips in this recipe, banana bread has never been so divine.
Chocolate Hazelnut Banana Bread 2 cups all-purpose flour 3 teaspoons baking powder 3 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon ground nutmeg 2 Tablespoons unsweetened cocoa 3 large very ripe bananas, mashed 3 Tablespoons apple cider vinegar 1 cup packed brown sugar 1/2 cup dairy-free sour cream 1 teaspoon pure vanilla extract 4 Tablespoons dairy-free margarine, melted 3/4 cup dairy-free dark chocolate chips 3/4 cup hazelnuts, chopped and toasted 1. Preheat oven to 35o degrees. Spray two 9×5 loaf pans with canola oil. 2. In a bowl, mix all the dry ingredients with a whisk. In a the bowl of a stand mixer, blend bananas through margarine, blending thoroughly. When mixed, blend in dry ingredients. Hand mix the chocolate chips and toasted hazelnuts, blending completely, but not overmixing. 3. Divide the batter between the two prepared loaf pans. Bake on the center rack of the oven for 25 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Let cook for a few minutes, then remove from pan and slice to serve. Note: This is best when served warm so that the chocolate chips are still melty, but in order to keep the bread from getting crumby, dip knife into warm water between slices and wipe with a paper towel between cuts.

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