Chocolate Chip Hazelnut Banana Bread

Flour Bakery’s banana bread recipe. The best banana bread I ever ate. Finally.

For the longest time I’ve been looking for a go-to banana bread recipe. A favorite.  A basic recipe I can make as is or gussy up. A recipe I can pull out of my sleeve at the drop of a hat. One I make so many times I can throw together from memory. With my eyes closed.

I put the recipe to the test by making two loaves. For the first I followed the recipe exactly as written, the second I made a deconstructed Nutella version with chocolate chips and hazelnuts. Neither disappointed.  So ridiculously good my search may be over. Is  over.

The texture is unlike any other banana bread to cross my lips – super moist, heavy crumbed, soft yet sturdy. . . I don’t quite have the words to show it the justice it deserves. You’ll just have to make it and come back to let me know if my speechlessness is warranted. Maybe it’s just me.

This I do know.

Banana bread. . . I love you.

Chocolate Chip Hazelnut Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Chocolate Chip Hazelnut Banana Bread

The best banana bread in the world from Flour Bakery with chocolate chips and hazelnuts.


butter, for greasing pan
1 + 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 + 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 cup hazelnuts, chopped


  1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper and grease the entire thing with butter.
  2. In a small bowl sift together the flour, baking soda, cinnamon and salt. In a separate large bowl beat sugar and eggs on low speed until fluffy, 3-4 minutes. Continue beating on low speed and drizzle in oil. Beat in mashed bananas, sour cream, and vanilla. Fold in the flour mixture, then the chocolate chips and most of the nuts, saving a handful for the top.
  3. Pour into loaf pan, sprinkle nuts over top and bake about 55-60 minutes, toothpick should come out clean from center.


Adapted from Food Network

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  1. Catherine Phillips says

    I absolutely adore your blog!!! Quick question, did you toast the hazelnuts beforehand in this recipe? Thank you and I really can’t wait to try it!

      • Catherine says

        So I’ve made this recipe a few times – untoasted and toasted, people LOVE both. As in the type of love where I’m having to bake batches of the stuff to send out for Easter gifts it’s so in demand! Thank you again so much for the variation on the traditional recipe! People really seem to love the hazelnuts over the traditional walnuts. Such a keeper!

      • says

        Thanks Catherine! It makes my day to hear that! And I know what you mean – my family loved it!

  2. says

    I love nuts in my banana bread but I have never used hazel nuts. My family would probably love this since they really like Nutella. Your bread looks delicious and we all need are go to banana bread that you don’t need to read the recipe to make.

    I often make mine when my bananas are getting too ripe so I am in a hurry. Then after I make several loaves I normally pop a couple in the freezer for a later date.

  3. says

    Chocolate and banana, sold!!! The best combo ever with hazelnut and sour cream omg this has to be awesome. Will definitely be my next banana loaf.

  4. says

    I’ve been looking for a good banana bread recipe for a while too and this looks like it fits the bill. Banana bread is not typically referred to as dreamy, but I think the chocolate and hazelnuts make it so.

  5. lisaiscooking says

    These additions to banana bread sound so great, and the nuts on top look crunchy and delicious! This has me thinking it’s been way too long since I last made banana bread.

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