Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
A delightful banana bread enriched with dark chocolate, hazelnuts, and a touch of espresso for a unique flavor twist. Perfect for using up overripe bananas!
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.
Notes
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.