This yummy chocolate hazelnut banana bread is not only incredibly moist, fluffy and loaded with chocolate and hazelnuts but also incredibly easy to whip up. It’s the perfect Sunday treat to enjoy with your loved ones.

Who wants banana bread if you can enjoy a loaded chocolatey hazelnut version of banana bread. It’s seriously adds so much flavor and crunch to the bread. The combo of chocolate and hazelnut is one of the best. Here are some recipes that will make you fall in love with that flavor combo:

Chocolate Hazelnut Truffles
Hazelnut Clusters
Hazelnut Chocolate Eggs

How to prepare this incredible chocolate and hazelnut banana bread:

Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.

In a bowl add mashed bananas, eggs, hazelnut butter and coconut sugar. Whisk until combined.

In a separate bowl add almond flour, tapioca starch, baking soda and baking powder. Mix until combined.

Add dry ingredients into wet ingredients and mix carefully until fully combined.

Fold in chocolate chips and hazelnuts.

Pour into a laof pan. Top off with hazelnuts and chocolate chips and bake in the oven for about 55-60 minutes until a tooth pick comes out clean.

Let cool for about 20-30 mintues before serving. Enjoy.

Store leftovers in an airtight container for about 2-3 days.

As always, if you happen to make this super fluffy hazelnut chocolate banana bread, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.

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Loaded Hazelnut Banana Bread

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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Ingredients

• 3 whole eggs
• 3 bananas, mashed
• 1/2 cup hazelnut butter
• 1 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup stevia sweetened chocolate chips
• 1/2 cup chopped hazelnuts, roasted

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
2. In a bowl add mashed bananas, eggs, hazelnut butter and coconut sugar. Whisk until combined.
3. In a separate bowl add almond flour, tapioca starch, baking soda and baking powde. Mix until combined.
4. Add dry ingredients into wet ingredients and mix carefully until fully combined.
5. Fold in chocolate chips and hazelnuts.
6. Pour into a laof pan. Top off with hazelnuts and chocolate chips and bake in the oven for about 55-60 minutes until a tooth pick comes out clean.
7. Let cool for about 20-30 mintues before serving. Enjoy.
8. Store leftovers in an airtight container for about 2-3 days.