There’s just something magical about a crisp, quiet morning, isn’t there? The kind where the sun is just starting to peek through the curtains, and you’ve got a warm mug of coffee in your hands. That’s exactly the perfect moment for a slice of my Irresistible Hazelnut Banana Bread Recipe. Forget your plain old banana bread; this version is elevated with the incredible, toasty richness of hazelnuts, making every bite a little moment of pure bliss. Honestly, I’ve been tweaking banana bread recipes for years, always searching for that perfect balance of moist crumb and incredible flavor, and this hazelnut twist? It’s a game-changer!

Why You’ll Love This Irresistible Hazelnut Banana Bread Recipe

Seriously, this recipe ticks all the boxes! Here’s why it’s become my go-to:

Super Easy to Whip Up: You don’t need to be a master baker for this. Most of the steps involve just mixing things in bowls, and the oven does most of the work! It’s perfect for those mornings when you want something special without a fuss.
That Flavor Combo Tho! The natural sweetness of ripe bananas combined with the deep, toasty, slightly earthy flavor of hazelnuts is just heavenly. It’s a match made in baking heaven, honestly.
Perfectly Moist Every Time: No one likes dry banana bread! The ripe bananas and the right balance of ingredients mean this loaf stays wonderfully moist, almost like it was baked just for you, even if you’re enjoying a slice the next day.
Cozy Morning Perfection: This bread just *feels* like a cozy morning. The aroma alone is enough to make you want to snuggle up with a cup of tea or coffee. It’s comfort in a slice!

Gather Your Ingredients for Irresistible Hazelnut Banana Bread

Alright, let’s get our pantry ready for some serious deliciousness! Here’s what you’ll need to bring this little slice of heaven to life:

All-Purpose Flour: 2 cups – this is our sturdy foundation.
Baking Soda: 1 teaspoon – for that lovely lift!
Salt: 1/2 teaspoon – just a pinch to balance everything out.
Unsalted Butter: 1/2 cup, make sure it’s softened. This is super important for creaming with the sugar.
Granulated Sugar: 3/4 cup – for just the right amount of sweetness.
Large Eggs: 2 – they bind everything together beautifully.
Vanilla Extract: 1 teaspoon – because, well, vanilla makes everything better, right?
Mashed Ripe Bananas: 1 cup, that’s about 2 to 3 medium ones. The riper, the better – seriously, go for those spotty ones, they’re gold!
Chopped Toasted Hazelnuts: 1/2 cup – our star ingredient for that nutty punch! Make sure they’re toasted for the best flavor.

See? Nothing too wild or crazy. The magic really happens when these simple things get together!

Step-by-Step Guide to Making Irresistible Hazelnut Banana Bread

Alright, let’s get this banana bread party started! Making this is honestly a breeze, and it’s going to smell SO good while it’s baking. Follow along with me!

Get That Oven Ready: First things first, crank your oven up to 350°F (that’s 175°C). While it’s heating up, grab your trusty 9×5 inch loaf pan. Give it a good greasing and then a light dusting of flour. This little step is your best friend for avoiding any sticky situations later!
Dry Ingredients Squad: In a medium bowl, just do a quick whisk-up of your flour, baking soda, and salt. This makes sure everything’s nice and mixed, so you don’t get one weird bite of pure baking soda. Nobody wants that!
Creaming Magic: Now, in your big mixing bowl, take that softened butter and sugar. Beat them together until they look light and fluffy, almost like pale yellow whipped cream. This is where you build that lovely texture, so don’t rush this bit!
Eggs and Vanilla Hello: Crack in your two large eggs, one at a time, mixing well after each. Then, add in your teaspoon of vanilla extract. That’s the smell of happiness right there!
Banana Time: Gently stir in your mashed, gloriously ripe bananas. Give it a mix until everything is just combined. Remember, super ripe bananas are key for flavor and sweetness here – don’t be shy with those brown spots!
Combining It All: Now, it’s time to bring the dry and wet ingredients together. Add your dry mixture to the big bowl of banana goodness. Mix until you *just* don’t see any dry flour streaks. Seriously, resist the urge to overmix here! A few lumps are totally fine, and it’s the secret to a tender loaf instead of a tough one. If you want extra moist banana bread, check out this simple recipe for inspiration on techniques.
Hazelnut Hug: Gently fold in those lovely chopped toasted hazelnuts. Make sure they’re evenly distributed so you get that nutty crunch in every single bite.
Into the Pan: Pour all that delicious batter into your prepared loaf pan. Smooth the top a little with your spatula.
Bake Away! Pop it into your preheated oven. Bake for about 50 to 60 minutes. The best way to tell if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with maybe just a few moist crumbs clinging to it, it’s ready!
Cool Down: Let the banana bread hang out in the pan on a wire rack for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto the wire rack to cool completely. Trust me, letting it cool fully is worth the wait for the best texture!

Tips for Perfectly Toasted Hazelnuts

Okay, so getting those hazelnuts toasty and delicious is really easy, and it makes a huge difference! Just spread your chopped hazelnuts on a little baking sheet and pop them into that 350°F (175°C) oven for about 8 to 10 minutes. You’ll know they’re ready when you can really smell their nutty aroma – seriously, it’s amazing! Let them cool off a bit before tossing them into your batter.

Serving and Storage for Your Hazelnut Banana Bread

This hazelnut banana bread is just divine served warm, fresh out of the oven, maybe with a nice dollop of butter or even a little cream cheese spread. But honestly, it’s also incredibly delicious once it’s completely cooled! If you happen to have any leftovers (which is rare in my house!), just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep beautifully at room temperature for about 2-3 days. For longer storage, you can pop it in the fridge – just let it come back to room temp before slicing for the best taste. If you want to freeze it, wrap it super well in a couple of layers of plastic wrap and then foil; it’ll be good for a month or even two! It’s amazing how well quick breads store, almost as good as this lovely old-fashioned bread pudding recipe does!

Frequently Asked Questions About Irresistible Hazelnut Banana Bread

Can I use nuts other than hazelnuts?

Absolutely! While hazelnuts are my absolute favorite here, feel free to swap them out. Walnuts are a fantastic choice and pair beautifully with banana. Pecans would also be delicious. Just make sure they’re roughly chopped and toasted if you can, it really brings out their flavor!

My banana bread turned out a bit dense. What did I do wrong?

Oh, dense banana bread can be a bummer! Usually, that happens when the batter is overmixed after you add the flour. You want to mix just until you don’t see any dry bits. Overmixing develops the gluten too much, making it tough. Also, make sure your baking soda is fresh – if it’s old, it won’t provide enough lift.

Is it okay to use frozen bananas?

You know, I often do! Frozen bananas are actually fantastic because they tend to be even sweeter and break down more easily into a mushy consistency. Just make sure to thaw them completely and drain off any excess liquid before you mash them and add them to the batter. It usually helps make the bread extra moist!

Can I make this recipe gluten-free?

You sure can try! For a gluten-free version, I’d recommend using a good quality 1-to-1 gluten-free baking flour blend. You know, the kind that already has xanthan gum in it. Just swap it cup for cup with the all-purpose flour. It might change the texture just a tiny bit, but it should still be really delicious!

Nutritional Information

Just a heads-up, these numbers are estimates and can totally change based on the exact ingredients you use and how big you slice it! But for a ballpark idea, here’s what you can expect in one slice of this amazing hazelnut banana bread:

Serving Size: 1 slice
Calories: About 250
Sugar: Around 20g
Sodium: Roughly 200mg
Fat: Approximately 12g
Saturated Fat: About 7g
Unsaturated Fat: Around 5g
Trans Fat: 0g (Woohoo!)
Carbohydrates: Around 35g
Fiber: About 2g
Protein: Around 4g
Cholesterol: Roughly 50mg

Remember, this is just a guide! Freshly baked goodness is always worth it, no matter the exact numbers!

Irresistible Hazelnut Banana Bread Recipe

Author: smaakvolle.nl
Total Time: 75 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful banana bread with the rich taste of hazelnuts, perfect for a cozy morning.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 medium)
1/2 cup chopped toasted hazelnuts

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Stir in the mashed bananas until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped toasted hazelnuts.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. Let them cool before chopping.
Ensure your bananas are very ripe for the best flavor and sweetness.

Prep Time: 15 min
Cook Time: 60 min
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: banana bread, hazelnut, breakfast, quick bread, baking, dessert, moist, easy recipe