Banana Bread with Chocolate-Hazelnut Swirls
Banana Bread with Chocolate-Hazelnut Swirls
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 6 Tbsp. unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 5 ripe bananas, mashed
- 1/3 cup whole milk yogurt
- 1/2 cup chocolate-hazelnut spread
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°.
- Grease a 9 x 5-inch loaf pan. In a medium bowl, combine flour, baking soda, salt and cinnamon. In a large bowl, combine butter and sugar. Add one egg at a time and then beat in the vanilla, bananas and yogurt. Mix the flour mixture to the banana mixture until combined. Fold in pecans.
- Pour 1/2 of the batter into the prepared pan, topping with 1/2 of the chocolate-hazelnut spread. Pour the remaining of the batter on top and finish with the remaining chocolate-hazelnut spread. Use a knife to swirl the spread into the batter. Bake for 40 to 50 minutes or a toothpick inserted into the center comes out with just a few moist crumbs. Cool for 15 minutes before serving, then cool completely on a wire rack.
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