Hazelnut Banana Bread: The Cozy Recipe That’ll Make You Forget Basic Banana Bread
A cozy, nutty twist on the classic banana bread—made with crunchy toasted hazelnuts, no eggs, and all the flavor. This beginner-friendly recipe is perfect for breakfast, snack, or dessert.
Equipment
- 1 Mixing Bowl Large enough to mash bananas
- 1 Loaf Pan Standard 9x5 inch recommended
- 1 Oven Preheated to 350°F (175°C)
- 1 Spatula or Spoon For folding batter
- 1 Measuring Cups For accurate ingredient use
- 1 Fork To mash bananas
- 1 Parchment paper Optional, for easy cleanup
Ingredients
- 3 Overripe bananas The spottier, the sweeter
- 1/3 cup Melted butter or coconut oil Use coconut oil for vegan version
- 3/4 cup Brown sugar Or use maple syrup
- 1/4 cup Milk Dairy or plant-based
- 1 tsp Vanilla extract
- 1.5 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Chopped hazelnuts Toast them first for flavor
- Optional Chocolate chips or cinnamon Adds extra flavor
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a mixing bowl, mash bananas with a fork, leaving some small chunks.
- Add melted butter, brown sugar (or maple syrup), milk, and vanilla. Mix until combined.
- Add flour, baking soda, and salt. Gently fold until just combined—don’t overmix.
- Fold in chopped hazelnuts (save a few for topping).
- Pour batter into loaf pan. Sprinkle reserved hazelnuts (and optional chocolate chips/cinnamon) on top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- No ripe bananas? Bake unpeeled bananas at 300°F for 15 mins until blackened.
- Want it vegan? Use coconut oil + almond milk.
- Store in foil for 3 days or freeze slices for later.
- Turn this into muffins: Bake at 375°F for 20–25 mins.