Chocolate Hazelnut Peanut Butter Banana Bread Recipe
A rich and moist quick bread that combines the classic flavors of chocolate hazelnut spread and peanut butter with sweet, ripe bananas. This indulgent loaf features a tender crumb from sour cream and delivers layers of nutty, chocolatey goodness in every bite. Perfect for breakfast, afternoon snacks, or dessert, this banana bread transforms overripe bananas into something special. The combination of both granulated and brown sugar creates depth of flavor, while the dual nut butters make it extra decadent without being overly sweet.
Ingredients
- butter, for greasing pan
- 1 ½ cup flour, plus more for pan
- ¼ cup butter, softened
- ¾ tsp baking soda
- ¼ tsp salt
- ⅝ cup sugar
- ¼ cup brown sugar
- ⅓ cup sour cream
- 2 ½ Tbsp milk
- 1 tsp vanilla
- 2 eggs, 1 egg + 1 yolk
- 2 very ripe bananas, mashed
- ½ cup chocolate hazelnut spread, or Nutellaalmond butter1:1nut-freetree_nuts-freeadds dairy
nutty flavor without hazelnuts
- ¼ cup peanut butter
Instructions
- 1
Heat oven to 350 degrees
- 2
Grease a loaf pan with butter and dust with flour
- 3
Combine flour, baking soda, sugar, and salt in a large bowl
- 4
Mix butter, milk, sour cream, vanilla, egg, egg yolk, peanut butter, chocolate hazelnut spread, and bananas in separate bowl until smooth
- 5
Add dry ingredients to wet ingredients about half at a time until combined
- 6
Pour batter into prepared loaf pan
- 7
Bake until golden brown about 40 to 45 minutes
- 8
Cool for at least 10 minutes before slicing and serving
Tips
Use very ripe bananas with brown spots for the best flavor and natural sweetness in your banana bread.
Don't overmix the batter once you add the dry ingredients to keep the bread tender and avoid a tough texture.
Test doneness with a toothpick inserted in the center - it should come out with just a few moist crumbs attached.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally warmed and with butter
Common Mistakes
Don't overbake or the bread will be dry - check at 40 minutes
Cool completely before storing to avoid condensation and soggy texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm individual slices in the microwave.
What if I don't have chocolate hazelnut spread?
You can substitute with additional peanut butter, almond butter, or even melted chocolate chips mixed with a little oil for similar richness.
How do I know when the banana bread is done?
Insert a toothpick in the center - it should come out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.