Best Banana Bread Recipe with Chocolate Hazelnut Moist and Easy Rustic Tuscan Style

If Banana Bread Had a Rustic Tuscan Cousin (With Chocolate!)

Let me just start here: you know those days where you’re craving comfort, but your pantry looks like it’s seen better days? That’s how I stumbled into this particular banana bread. Old bananas, a stray jar of chocolate hazelnut spread glaring at me (honestly, it was about to expire), and a sudden nostalgia for that holiday I took in Tuscany—where even their rustic desserts had this magical, earthy nuttiness to them. So this is a nod to THAT: the Best Banana Bread with Chocolate Hazelnut, super moist, with a Tuscan-ish edge. And honestly, my aunt once begged me for the recipe, which, considering she’s usually more of a tiramisu person, says a lot. Also, fair warning: this bread smells so good, you might risk eating half before it even cools down. Don’t judge.

Why I Always Come Back To This Banana Bread

I make this whenever my fruit bowl starts looking like a science project, or if I find a bag of hazelnuts hiding in the snack drawer (which, surprisingly, happens more often than you’d think). My family loses their minds over the pockets of chocolate hazelnut swirl, especially on a chilly Saturday. Occasionally, someone gripes because I forgot to save them the crust end (yeah, it’s the best part, sorry not sorry). And let’s be real: banana bread can get dry or boring, but the chocolate hazelnut twist saves it every time. Plus, it’s forgiving; I once accidentally used Greek yoghurt instead of sour cream, and it may have tasted even better. Maybe! On second thought, the regular kind is fine, too.

What You’ll Need (With My Lazy Swaps)

• 3 ripe bananas (black spots are great; sometimes, I use 2 if that’s all I’ve got—just mash them extra well)
• 2 large eggs (my neighbor swears by duck eggs, but I just use whatever’s in the fridge)
• 1/2 cup melted butter (salted or unsalted—your call)
• 1/2 cup sour cream (Greek yoghurt works in a pinch, trust me…or even plain natural yog works!)
• 1/2 cup brown sugar (I’ve used coconut sugar—wasn’t bad, honestly)
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour (you could sneak in a bit of whole wheat if you’re feeling ‘healthy’—but not too much or it gets dense)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (or skip if you’re not a fan; cardamom’s good too, I once tried a pinch of nutmeg—meh)
• 1/2 cup roasted hazelnuts, roughly chopped (pecans or walnuts totally fine, or even leave nuts out for a picky child—I see you!)
• 1/2 cup chocolate hazelnut spread (like Nutella, but really, the store brand’s just as fab)

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How I Throw This All Together

1. Preheat your oven to 170°C (340°F), then line a loaf pan with parchment. Or grease it if you can’t be bothered. No stress.
2. Mash bananas in a big bowl—go as chunky or smooth as you like. I like ’em a bit lumpy, for pockets of banana here and there.
3. Whisk in eggs, melted butter, sour cream, and both sugars. (This is where I usually sneak a little taste, even though I shouldn’t…)
4. In another bowl, stir together flour, baking soda, salt, cinnamon (or whatever spice if you dare).
5. Dump the dry into the wet mixture. Gently fold until you see only a little bit of flour—not totally smooth, don’t overthink it. A few streaks are fine.
6. Fold in hazelnuts, then dollop the chocolate hazelnut spread over the top. Give it a couple of lazy swirls with a butter knife—don’t go nuts (pun intended), or you’ll just stir it all in.
7. Pour into your loaf pan, smooth out the top, and drop it on the counter once or twice (I do this to pop big air bubbles—sometimes just for fun…)
8. Bake for 55–65 min. Start checking at 50 if your oven runs hot (just poke with a skewer—it should come out with moist crumbs but not totally goopy). Don’t panic if the top cracks, it’s rustic!
9. Let it cool in the pan about 15 min, then lift out onto a rack. Eat warm or, if you’ve got the patience, let it cool completely so it slices tidier—although, in my house, that never happens.

Handful of Notes I Learned the “Fun” Way

• Bread too dark on the sides? Probably just overbaked it (been there) or your oven runs stubbornly hot. Cover with foil for the last 15 min to help.
• If your bananas aren’t quite ripe enough, microwave ’em 20 seconds at a time until they’re squishy—lifesaver trick.
• Leftover slices are brilliant as French toast. For real.

Variations I’ve Messed With

• Swapped hazelnuts for toasted almonds once—nobody noticed.
• Peanut butter instead of choc hazelnut? Actually… not as good. It got weirdly sticky.
• Added grated orange zest—delicious, but almost too classy for my regular crowd.
• Tried mini muffin tins: fun, but dried out faster than the loaf. Maybe baker’s error?

Equipment I Usually Use (or Don’t)

• One standard loaf pan (or a square tin—just reduce the bake time a bit.)
• Parchment paper is nice, but I’ve done the old butter-and-flour trick. Works fine.
• Hand mixer? Meh—I just use a fork and a big spoon. Less to wash up.

How I (Try to) Store It

Tightly wrap leftovers in foil or stick them in a tin. Supposedly it keeps 3 days at room temp or a week in the fridge, and it even freezes all right, but honestly, in my house this banana bread disappears so quick, I haven’t tested the limits!

How I Serve It

This is a classic with coffee, or dusted with a bit more icing sugar if I’m feeling extra. Sometimes I toast thick slices and slather with more chocolate spread or a pat of butter (dangerously good). At brunch, I cut it into fat chunks—my cousin says it’s “the only sweet bread he likes.”

Pro Tips Learned By Messing Up (Several Times)

• Don’t overmix the batter, trust me—it gets tough. I once went overboard and it turned out weirdly chewy.
• If you want those big banana chunks inside, don’t mash too much.
• I used to try to speed-cool by sticking the loaf in front of a fan—made the crust kind of rubbery. Just wait it out.

FAQ (aka, What I Actually Get Asked All the Time)

• Can I skip the nuts? Absolutely, just leave them out—no hard feelings.
• Any way to make it dairy-free? Yup: use oil or vegan butter for the butter, and coconut yoghurt for the sour cream. Textures change a bit, but you get used to it.
• Why is my loaf sinking in the middle? Usually underbaked or, if you’re like me and opened the oven halfway through, that can do it too! Try resisting the peeks, mate.
• Can I use self-raising flour? I’ve done it in a pinch, just skip the baking soda and it’s fine (a tad lighter, I think).
• Is it better the next day? I think so! The flavors kind of settle—if it lasts that long.

So there you have it. Banana bread, but just a little fancier—with a big heart and a rustic Tuscan soul. If you make it, save me a slice. Or don’t. Actually, just tell me how it turned out—flops and all.

★★★★★ 4.20 from 30 ratings

Best Banana Bread Recipe with Chocolate Hazelnut Moist and Easy Rustic Tuscan Style

yield: 8 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

This moist and easy banana bread recipe features swirls of chocolate hazelnut spread and crunchy roasted hazelnuts, baked in a rustic Tuscan style for an irresistible dessert or snack. Perfect for using up ripe bananas, it’s simple to make and full of comforting flavors.

🖨️ Print Pin Recipe

Ingredients

• 3 ripe bananas (black spots are great; sometimes, I use 2 if that’s all I’ve got—just mash them extra well)
• 2 large eggs (my neighbor swears by duck eggs, but I just use whatever’s in the fridge)
• 1/2 cup melted butter (salted or unsalted—your call)
• 1/2 cup sour cream (Greek yoghurt works in a pinch, trust me…or even plain natural yog works!)
• 1/2 cup brown sugar (I’ve used coconut sugar—wasn’t bad, honestly)
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour (you could sneak in a bit of whole wheat if you’re feeling ‘healthy’—but not too much or it gets dense)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (or skip if you’re not a fan; cardamom’s good too, I once tried a pinch of nutmeg—meh)
• 1/2 cup roasted hazelnuts, roughly chopped (pecans or walnuts totally fine, or even leave nuts out for a picky child—I see you!)
• 1/2 cup chocolate hazelnut spread (like Nutella, but really, the store brand’s just as fab)

Instructions

1. 1
   Preheat your oven to 170°C (340°F), then line a loaf pan with parchment. Or grease it if you can’t be bothered. No stress.
2. 2
   Mash bananas in a big bowl—go as chunky or smooth as you like. I like ’em a bit lumpy, for pockets of banana here and there.
3. 3
   Whisk in eggs, melted butter, sour cream, and both sugars. (This is where I usually sneak a little taste, even though I shouldn’t…)
4. 4
   In another bowl, stir together flour, baking soda, salt, cinnamon (or whatever spice if you dare).
5. 5
   Dump the dry into the wet mixture. Gently fold until you see only a little bit of flour—not totally smooth, don’t overthink it. A few streaks are fine.
6. 6
   Fold in hazelnuts, then dollop the chocolate hazelnut spread over the top. Give it a couple of lazy swirls with a butter knife—don’t go nuts (pun intended), or you’ll just stir it all in.
7. 7
   Pour into your loaf pan, smooth out the top, and drop it on the counter once or twice (I do this to pop big air bubbles—sometimes just for fun…)
8. 8
   Bake for 55–65 min. Start checking at 50 if your oven runs hot (just poke with a skewer—it should come out with moist crumbs but not totally goopy). Don’t panic if the top cracks, it’s rustic!
9. 9
   Let it cool in the pan about 15 min, then lift out onto a rack. Eat warm or, if you’ve got the patience, let it cool completely so it slices tidier—although, in my house, that never happens.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 330 caloriescal

Protein: 5gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 43gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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