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Prep 30 mins
Cook 1 hr
I came across this recipe on a link on another member's cooking blog and what a happy discovery it was. This recipe makes two generous loaves which are moist, delicious and keep well in the fridge, if they last that long!
- 3 1⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 4 eggs, at room temperature
- 2 1⁄3 cups granulated sugar
- 1 cup vegetable oil
- 2 cups mashed bananas (about 4 large)
- 3⁄4 cup chocolate hazelnut spread
- 1⁄4 cup plain yogurt
- 2 teaspoons vanilla
- 1 1⁄3 cups hazelnuts, toasted, skinned and chopped
- Heat the oven to 350 degrees F.
- Grease two 9" x 5" metal loaf pans, then dust with flour, knocking out the excess.
- Sift together the flour, baking soda, cinnamon and salt into a bowl.
- Beat together the eggs and sugar in the bowl of an electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when the beater is lifted, about 10 minutes.
- Reduce the speed to low and add the oil in a slow stream, mixing, then mix in the bananas, yogurt, hazelnut spread and vanilla.
- Remove the bowl from the mixer and fold in the flour mixture and hazelnuts gently but thoroughly.
- Divide the batter between the loaf pans to about 2/3 full, spreading evenly, and bake in the lower third of the oven until golden brown and a wooden pick or skewer comes out clean, about 1 hour. Start checking for doneness at 45 minutes.
- Cool the loaves in their pans on a rack 10 minutes, then turn out onto the rack.
- Turn the loaves right side up and cool completely.