Rustic Tuscan Banana Bread with Chocolate, Hazelnuts and Espresso

why make this recipe

Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso is a delightful twist on the classic banana bread. This recipe brings a rich flavor with the addition of roasted hazelnuts, dark chocolate, and an espresso kick. It’s perfect for breakfast, a snack, or even dessert. Whether you’re looking to impress guests or enjoy a comforting treat, this recipe combines simple ingredients into a delicious loaf that everyone will love.

how to make Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

Ingredients

• 1 1/3 cup sifted unbleached flour
• 2/3 cup sifted almond flour
• 2 large eggs, separated
• 3 or 4 ripe bananas, mashed
• 1 cup roasted chopped fine hazelnuts (remove skin after roasting)
• 1 cup chopped dark chocolate
• 1 cup brown sugar or coconut sugar
• 1/2 cup unsalted butter (1 stick)
• 5 ounces plain or vanilla thick yogurt
• 1 1/2 tsp instant espresso
• 1 package Lievito per dolce (or 1 tsp aluminum-free baking powder)
• 1 tsp baking soda
• 8 oz mascarpone cheese
• 1/4 cup powdered sugar
• 2 tbsp almond milk

Directions

1. Preheat the oven to 350°F (176°C). Butter a 9” x 5" (23cm x 13cm) loaf pan and dust it with a mixture of 1 1/2 teaspoon sugar and 1/4 teaspoon cinnamon.
2. In a medium bowl, combine the dry ingredients: sifted flour, Lievito per dolce (or baking powder), baking soda, grated nutmeg, and instant espresso. Set aside.
3. In a separate bowl, whip the egg whites until they form firm white peaks. Set aside in the fridge.
4. Mash the bananas in another bowl with a fork or potato masher. Set aside.
5. In a large mixing bowl, whisk together the softened butter and brown sugar for about 3 minutes. Add the two egg yolks and mix for another minute, then incorporate the yogurt.
6. Gently fold the mashed bananas into the wet ingredients. Add the dry ingredient mixture in two parts, folding gently to combine.
7. Finally, add the fluffy egg whites, chopped hazelnuts, and dark chocolate. Fold in lightly to keep the batter airy.
8. Pour the banana bread mixture into the prepared loaf pan. Sprinkle a small amount of sugar and cinnamon on top. Optionally, slice a banana lengthwise to decorate the top.
9. Place the loaf pan in the center of the oven and bake for about 60 to 70 minutes. Check doneness with a toothpick; it should come out clean.
10. Once baked, allow the bread to cool slightly. Turn it upside down to remove it from the pan and place it on a breadboard or platter. Optionally, drizzle with mascarpone glaze.

Mascarpone Glaze: Mix together 1/2 cup softened mascarpone cheese, 1 teaspoon vanilla, a pinch of powdered sugar, and a few tablespoons of almond milk or water until pourable. Drizzle over the bread and serve.

how to serve Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

You can serve this banana bread warm or at room temperature. It pairs well with a cup of coffee or tea. You can enjoy it plain or add a slice of the mascarpone glaze for extra richness. It’s also great with fresh fruits or nuts on the side.

how to store Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

Store any leftover banana bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap or foil for up to three months. Just thaw at room temperature when you’re ready to enjoy.

tips to make Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

• Make sure your bananas are very ripe for the best flavor.
• Fold the batter gently to keep it light and fluffy.
• Toasting the hazelnuts enhances their flavor. Make sure to chop them finely for even distribution.
• If you like a sweeter bread, add a bit more sugar to the batter.

variation

You can add your choice of nuts or use walnuts instead of hazelnuts. If you’re looking for a healthier option, you can replace half of the brown sugar with applesauce or honey.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them and drain any excess liquid.

2. What if I don’t have instant espresso?
If you don’t have instant espresso, you can omit it or substitute with brewed espresso or strong coffee, although it may alter the texture slightly.

3. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to check that all other ingredients are gluten-free as well.