why make this recipe
Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso is a delightful treat that combines classic flavors with a touch of Italian charm. This recipe stands out for its moist texture enriched by ripe bananas, the rich taste of dark chocolate, and the crunch of hazelnuts. The addition of espresso brings a unique depth that sets this banana bread apart from traditional recipes. Plus, it’s a great way to use up those overripe bananas on your countertop!
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, then chop)
- 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 tsp baking powder; aluminum-free if possible)
- 1 tsp baking soda
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 2 tbsp almond milk
Directions:
- Preheat the oven to 350°F (176°C). Butter a 9” x 5" (23cm x 13cm) loaf pan and dust it with a mix of 1 1/2 teaspoons sugar and 1/4 teaspoon cinnamon.
- In a medium bowl, combine all the dry ingredients (sifted flour, lievito per dolce or baking powder, and baking soda). Set aside.
- In a mixing bowl, whip the egg whites to firm white peaks and place them in the fridge.
- Mash the bananas with a fork or a potato masher; set aside.
- In a large 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.
- Fold in the mashed bananas gently using a spatula. Gradually add the dry ingredients, folding in, but be careful not to overmix.
- Lightly fold in the fluffy egg whites, hazelnuts, and chopped chocolate.
- Pour the mixture into the prepared loaf pan. Drizzle a little sugar and cinnamon on top and cut a banana into long slices for decoration.
- Bake in the center of the oven for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for a short while before turning it upside down to remove. Place it on a bread board or platter.
- For the optional 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 it’s pourable. Drizzle over the bread before serving.
how to serve Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
This banana bread is delicious warm, at room temperature, or chilled. You can serve it plain or with the mascarpone glaze drizzled on top. It pairs wonderfully with coffee or tea for breakfast or as an afternoon snack.
how to store Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. It can last for up to three months in the freezer.
tips to make Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
- Ensure the bananas you use are very ripe for maximum sweetness and moisture.
- Don’t overmix the batter; folding gently keeps the bread light and airy.
- Feel free to experiment with different types of nuts or chocolate to customize the flavors to your liking.
variation
You could add a hint of spice like cinnamon or nutmeg to give it an extra layer of flavor. You might also try substituting half of the chocolate for dried fruits like cranberries or raisins for a different twist!
FAQs
Can I use other types of flour in this recipe?
Yes, you can experiment with different flours like whole wheat or a gluten-free blend. Adjust the liquids slightly if needed.
What if I don’t have instant espresso?
If you don’t have instant espresso, you can substitute it with brewed coffee or simply leave it out if you prefer a milder flavor.
How can I tell if the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet with batter, bake it a little longer.
Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
Ingredients
Dry Ingredients
- 1 1/3 cup sifted unbleached flour
- 2/3 cup sifted almond flour
- 1 1/2 tsp instant espresso
- 1 pkg lievito per dolce (or 1 tsp baking powder)
- 1 tsp baking soda
Wet Ingredients
- 1/2 cup unsalted butter (1 stick equals one cup)
- 5 oz plain or vanilla thick yogurt
- 8 oz mascarpone cheese
- 2 tbsp almond milk
Fruits and Nuts
- 3 or 4 ripe bananas (3 large or 4 smaller, mashed)
- 1 cup roasted chopped fine hazelnuts
- 1 cup chopped dark chocolate
Eggs and Sugar
- 2 large eggs separated
- 1 cup brown sugar or coconut sugar
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (176°C). Butter a 9” x 5” loaf pan and dust it with a mix of 1 1/2 teaspoons sugar and 1/4 teaspoon cinnamon.
- In a medium bowl, combine all the dry ingredients (sifted flour, lievito per dolce or baking powder, and baking soda). Set aside.
- In a mixing bowl, whip the egg whites to firm white peaks and place them in the fridge.
- Mash the bananas with a fork or a potato masher; set aside.
Mixing
- In a large 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.
- Fold in the mashed bananas gently using a spatula.
- Gradually add the dry ingredients, folding in, but be careful not to overmix.
- Lightly fold in the fluffy egg whites, hazelnuts, and chopped chocolate.
Baking
- Pour the mixture into the prepared loaf pan.
- Drizzle a little sugar and cinnamon on top and cut a banana into long slices for decoration.
- Bake in the center of the oven for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for a short while before turning it upside down to remove. Place it on a bread board or platter.
Optional Glaze
- For the optional 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 it's pourable. Drizzle over the bread before serving.
