Why Make This Recipe
Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso combines delicious flavors that many people love. The blend of ripe bananas, rich chocolate, and crunchy hazelnuts makes for a delightful treat. Adding instant espresso gives it a subtle coffee kick, making it special. This recipe brings a taste of Tuscany right into your kitchen, making it perfect for breakfast, snacks, or dessert.
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 (3 large or 4 smaller, 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 equals one cup)
- 5 ounces plain or vanilla thick yogurt
- 1 1/2 tsp instant espresso
- 1 package Lievito per dolce (or 1 teaspoon aluminum-free baking powder)
- 1 tsp baking soda
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 2 tbsp almond milk
Directions
- Preheat your oven to 350°F (176°C). Butter a 9” x 5” (23cm x 13cm) loaf pan and dust it with a mix of sugar and cinnamon.
- In a medium bowl, combine all the dry ingredients: flour, Lievito per dolce (or baking powder), baking soda, instant espresso, and grated nutmeg. Set aside.
- In a separate bowl, beat the egg whites until they form firm white peaks. Set aside in the fridge.
- Mash the bananas with a fork or potato masher in another bowl. Set this aside.
- In a large mixing bowl, whisk the softened butter and brown sugar together for about 3 minutes. Add the 2 egg yolks and mix for another minute, then add the yogurt.
- Gently fold the mashed bananas into the wet ingredients. Gradually add the dry ingredients, half at a time, folding in with a spatula to avoid overmixing.
- Fold in the fluffy egg whites, then add the hazelnuts and chopped chocolate, mixing gently.
- Pour the banana bread batter into the prepared loaf pan using a rubber spatula. Sprinkle a small amount of sugar and cinnamon on top and decorate with banana slices.
- Place the loaf pan in the center of the oven and bake for about 60 to 70 minutes. Check the center with a toothpick; if it comes out clean, the bread is ready.
- Allow the bread to cool slightly, then turn it upside down to remove from the pan and place it on a platter.
- Optional: For the mascarpone glaze, mix 1/2 cup softened mascarpone cheese, 1 teaspoon vanilla, powdered sugar, and a few tablespoons of almond milk until it reaches a pourable consistency. Drizzle over the bread before serving.
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 wonderfully with a cup of coffee or tea. For a special touch, drizzle the optional mascarpone glaze over each slice before serving. Enjoy it as a lovely breakfast treat or a delightful snack throughout the day.
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 it. Wrap the bread tightly in plastic wrap and place it in a freezer bag. It will last for up to three months in the freezer.
Tips to Make Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Fold the ingredients together gently to keep the banana bread light and airy.
- Feel free to adjust the amount of chocolate and nuts according to your taste.
Variation
You can try adding other mix-ins like chopped walnuts or different types of chocolate. For a healthier option, you may replace some of the butter with applesauce or yogurt.
FAQs
1. Can I use different types of nuts?
Yes, you can substitute hazelnuts with walnuts or pecans according to your preference.
2. What can I use instead of Lievito per dolce?
You can use aluminum-free baking powder if you don’t have Lievito per dolce.
3. Is it necessary to use instant espresso?
While instant espresso enhances the flavor, you can omit it if you prefer a milder taste.
Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful blend of ripe bananas, rich chocolate, crunchy hazelnuts, and a subtle coffee kick inspired by Tuscan flavors.
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 hazelnuts
- 1 cup chopped dark chocolate
- 1 cup brown sugar or coconut sugar
- 1/2 cup unsalted butter
- 5 ounces plain or vanilla thick yogurt
- 1 1/2 tsp instant espresso
- 1 package Lievito per dolce or 1 tsp baking powder
- 1 tsp baking soda
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 2 tbsp almond milk
Instructions
- Preheat your oven to 350°F (176°C). Butter a 9” x 5” loaf pan and dust it with a mix of sugar and cinnamon.
- In a medium bowl, combine flour, Lievito per dolce, baking soda, instant espresso, and set aside.
- In a separate bowl, beat the egg whites until firm peaks form and set aside.
- Mash the bananas in another bowl and set aside.
- In a large mixing bowl, whisk butter and brown sugar together for about 3 minutes. Add egg yolks and yogurt, mix well.
- Gently fold in mashed bananas, gradually adding dry ingredients half at a time.
- Fold in egg whites, then add hazelnuts and chocolate, mixing gently.
- Pour batter into the loaf pan, sprinkle sugar and cinnamon on top, and decorate with banana slices.
- Bake for about 60 to 70 minutes, checking the center with a toothpick for doneness.
- Allow cooling before removing from the pan. Optionally, drizzle mascarpone glaze over before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to three months.