Introduction
Banana Hazelnut Bread is a deliciously nutty twist on the classic banana bread. Imagine moist, tender slices infused with the natural sweetness of ripe bananas, paired with the rich, earthy crunch of toasted hazelnuts. The combination feels both comforting and indulgent, giving a loaf that’s perfect for breakfast, tea time, or even dessert.
What makes this bread unique is the hazelnuts—they bring a buttery, slightly sweet flavor that pairs beautifully with bananas. Add in a hint of cinnamon and vanilla, and you have a loaf that fills your home with an irresistible bakery-style aroma. This bread is not just tasty; it’s also nutritious, as hazelnuts provide healthy fats, vitamins, and protein.
Why I Love This Recipe
I love Banana Hazelnut Bread because it feels like a treat and comfort food rolled into one. The bananas ensure that the loaf stays moist and flavorful, while the hazelnuts give every slice a delightful crunch. I especially enjoy baking it when I want something a little more unique than classic banana bread—the hazelnuts elevate it into something special.
It’s also versatile: I can enjoy it plain with a cup of coffee, toast a slice and spread it with butter or Nutella, or serve it with whipped cream as a dessert. The combination of flavors and textures makes it one of those recipes I turn to when I want to impress without spending hours in the kitchen.
Why It’s a Must-Try Dish
- Unique Twist on Banana Bread – Hazelnuts add a luxurious nutty flavor that’s different from walnuts or pecans.
- Moist and Flavorful – Bananas provide natural sweetness and keep the bread tender.
- Easy and Forgiving – Requires basic pantry staples and simple steps.
- Perfect for All Occasions – Breakfast, snack, dessert, or even a gift.
- Nutritious – Hazelnuts add healthy fats, fiber, and antioxidants.
This recipe is a must-try because it takes a beloved classic and gives it a gourmet flair.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 55–65 minutes
- Total Time: ~1 hour 15 minutes
Servings & Nutrition
- Servings: 10–12 slices
- Calories (per slice): ~240–260 kcal
Course & Cuisine
- Course: Breakfast / Snack / Dessert
- Cuisine: American
Ingredients
- 3 medium ripe bananas (mashed)
- 1/2 cup unsalted butter (melted) or neutral oil
- 2/3 cup granulated sugar (or brown sugar for richer flavor)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup toasted hazelnuts, chopped (reserve a few for topping)
Step-by-Step Preparation
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Toast hazelnuts (optional but recommended): Bake whole hazelnuts on a baking sheet for 8–10 minutes until fragrant. Rub off skins with a towel and chop.
- Mash bananas in a medium bowl until smooth.
- Mix wet ingredients: Add melted butter, sugar, eggs, and vanilla. Whisk until combined.
- Prepare dry mixture: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine: Gently fold the dry mixture into the wet ingredients until just incorporated.
- Add hazelnuts: Fold in the chopped hazelnuts.
- Transfer batter into the loaf pan. Smooth the top and sprinkle extra hazelnuts.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
How to Serve
- Serve warm or at room temperature with butter or cream cheese.
- Toast slices and spread with Nutella for an indulgent treat.
- Pair with coffee, cappuccino, or tea for breakfast or a mid-day snack.
- Serve as dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Tips
- Use extra ripe bananas for the best sweetness.
- Toasting hazelnuts enhances their flavor.
- Don’t overmix the batter—this keeps the bread tender.
- Tent with foil during baking if the top browns too quickly.
Variations
- Chocolate Hazelnut Banana Bread – Add 1/2 cup chocolate chips or swirl Nutella into the batter.
- Gluten-Free Version – Use a gluten-free flour blend or almond flour.
- Vegan Version – Replace eggs with flax eggs and use coconut oil or vegan butter.
- Spiced Hazelnut Banana Bread – Add nutmeg, cardamom, or cloves for warmth.
- Banana Hazelnut Muffins – Divide batter into muffin tins and bake 18–22 minutes.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap cooled loaf (whole or sliced) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature or warm slightly in the oven before serving.
Special Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Whisk and spatula
- Cooling rack
- Parchment paper (optional)
Conclusion
Banana Hazelnut Bread is a deliciously nutty, moist, and flavorful variation of classic banana bread. With its sweet bananas, rich hazelnuts, and soft crumb, this bread is comforting yet elegant—perfect for any time of the day. Whether served plain, toasted with butter, or dressed up with chocolate, it’s a recipe that will keep you coming back slice after slice.
It’s simple to prepare, full of flavor, and sure to impress—making it a must-try for banana bread lovers who enjoy a nutty twist.

Banana Hazelnut Bread
Description
Banana Hazelnut Bread is a deliciously nutty twist on the classic banana bread. Imagine moist, tender slices infused with the natural sweetness of ripe bananas, paired with the rich, earthy crunch of toasted hazelnuts.
Ingredients
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
-
Toast hazelnuts (optional but recommended): Bake whole hazelnuts on a baking sheet for 8–10 minutes until fragrant. Rub off skins with a towel and chop.
-
Mash bananas in a medium bowl until smooth.
-
Mix wet ingredients: Add melted butter, sugar, eggs, and vanilla. Whisk until combined.
-
Prepare dry mixture: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
-
Combine: Gently fold the dry mixture into the wet ingredients until just incorporated.
-
Add hazelnuts: Fold in the chopped hazelnuts.
-
Transfer batter into the loaf pan. Smooth the top and sprinkle extra hazelnuts.
-
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.