Every Saturday I make a grocery list so I can match it up with the ads on Sunday morning. I usually buy everything I need to make 6 dinners as well as a few things for lunch. I put the pantry staples on the list and then I usually add fruits and vegetables.
On any given week I buy 3 different types of fruit and 4-5 types of vegetables. We enjoy eating fresh fruits and vegetables and they are good for us. The problem with some of the fruit is that it goes bad fairly quickly. For some reason I tend to eat all of the other fruit before the bananas. I'm not sure why this is as I really like bananas.
Part of the reason is I can use the overripe bananas for banana bread while the other fruit we just throw away. Banana bread is one of my favorite types of bread because it's so easy to make and you can leave it plain or jazz it up with other ingredients.
Today I wanted to make a sweeter version so I added in a chocolate hazelnut swirl. It made the bread look pretty and it tasted great. Chocolate and bananas taste great together plus the underlying flavor of hazelnuts was delicious. This is a great way to put a twist on banana bread.
- 2 c. flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 c. sugar
- ¼ c. butter, softened
- 2 eggs
- 3 bananas, mashed
- ⅓ c. applesauce
- 1 teaspoon vanilla
- ½ c. chocolate hazelnut spread
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.
- In a large bowl cream the sugar and butter. Add in the eggs and beat well.
- Stir in the bananas, applesauce, and vanilla and mix until smooth.
- Stir in the flour mixture to the butter mixture.
- Pour the banana bread mixture into the prepared pan.
- Place dollops of chocolate hazelnut spread on top of the banana bread mixture. Using a butter knife and swirl the chocolate hazelnut spread into the banana bread.
- Bake for 1 hour. Remove from the oven and cool in the pan for 10 minutes. Run a butter knife around the edges of the bread and remove from the pan. Cool on a wire rack.
Adapted from Cooking Light
Breads with Cocoa, Cacao or Carob in any form
- Chocolate & Cherry Swirl Breads from The Bread She Bakes
- Chocolate Orange Swirl Buns from Mayuri's Jikoni
- Chocolate and Vanilla Brioche from Kidsandchic
- Chocolate Banana Quick Bread from Basic N Delicious
- Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
- Chocolate Cinnamon Rolls from A Day in the Life on the Farm
- Chocolate Filled Bundt Bread from Food Lust People Love
- Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
- Chocolate Monkey Bread from Sara's Tasty Buds
- Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
- Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
- Chocolate Yeast Bread from Cook's Hideout
- Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
- Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
- Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
- Double Chocolate Espresso Scones from Wholistic Woman
- Double Chocolate Zucchini Bread from Sizzling Tastebuds
- Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
- Eggless Chocolate Babka from I Camp in my Kitchen
- Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
- Eggless Triple Chocolate Scones from Spill the Spices
- Four-Chocolate Sour Cream Quickbread from What Smells So Good?
- Leopard Print Bread from Spiceroots
- Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
- Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
- Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
- Sourdough Cacao Sweet Bread from The Schizo Chef
- Sweet Russian Chocolate Braid from Hostess At Heart
- Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha
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