Banana-Hazelnut Bread

By Rose Hattabaugh

1 9-inch loaf

1½ hours 30 minutes active, plus cooling

Free

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At the ultra-modern Black Isle Bakery in Berlin, owner Ruth Barry bakes a small array of simple but well-crafted treats—homey, inviting goodies such as loaf cakes, cookies, buns and tarts. We think her banana hazelnut loaf is especially delicious, the nut and fruit flavors in perfect balance and the crumb extremely moist and tender. It also happens to be dairy- and egg-free. Once cooled, the bread will keep in an airtight container at room temperature for up to three days; after that, it can be refrigerated for a couple days longer, but bring to room temperature before serving.

1

9-inch loaf

Tip

Don’t use underripe bananas. For best flavor and texture, the unpeeled bananas should be darkly speckled on the outside and very soft on the inside. Don’t over-toast the hazelnuts. Aim for lightly golden so the nuts that are chopped and sprinkled on top of the loaf don’t become too dark during baking. If you purchased already toasted/roasted hazelnuts, there’s no need to toast them—they can be used directly from the bag.

1½ hours

30 minutes active, plus cooling

105 grams (¾ cup) hazelnuts

210 grams (1¾ cups) cake flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

400 grams (1½ cups) mashed ripe bananas (from 3 to 4 large bananas)

160 grams (¾ cup) white sugar

⅓ cup grapeseed or other neutral oil

2 teaspoons vanilla extract

1 tablespoon turbinado sugar or white sugar

Ingredients

105

grams (¾ cup) hazelnuts
210

grams (1¾ cups) cake flour
2

teaspoons ground cinnamon
2

teaspoons baking powder
1

teaspoon baking soda
1

teaspoon kosher salt
400

grams (1½ cups) mashed ripe bananas (from 3 to 4 large bananas)
160

grams (¾ cup) white sugar
⅓

cup grapeseed or other neutral oil
2

teaspoons vanilla extract
1

tablespoon turbinado sugar or white sugar

Directions

01

Heat the oven to 350°F with a rack in the middle position. Put the hazelnuts in a 9-by-5-inch loaf pan and toast in the oven until lightly browned, 8 to 10 minutes, stirring once halfway through. Cool to room temperature. If the nuts are skin-on, rub them in a clean kitchen towel to remove as much of the skins as possible (it’s fine if some of the skins remain). Roughly chop 35 grams (¼ cup) of the hazelnuts and set aside.
02

Mist the loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment or foil, allowing the excess to overhang the long sides of the pan. Mist the parchment or foil with cooking spray.
03

In a food processor, combine the flour, cinnamon, baking powder, baking soda, salt and remaining 70 grams (½ cup) hazelnuts. Process until the nuts are finely ground, 30 to 45 seconds. Transfer the mixture to a large bowl, then return the food processor bowl and blade to the base.
04

To the processor, add the bananas, white sugar, oil and vanilla. Process until smooth, creamy and aerated, about 30 seconds. Add the banana mixture to the dry ingredients and fold with a silicone spatula until just combined. Transfer to the prepared pan and smooth the top. Sprinkle evenly with the turbinado sugar and chopped hazelnuts. Bake until golden brown and a toothpick inserted at the center comes out clean, 50 to 55 minutes.
05

Cool in the pan on a wire rack for 10 minutes, then lift the loaf out of the pan using the parchment or foil. Set the bread directly on the rack and cool completely. Peel off and discard the parchment or foil before slicing.

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Reviews

Maria A.

January 15, 2023

Incredible

I didn't believe this would be that good, and I couldn't believe it when it not only was *that* good, but better than the beloved banana bread I've made all my life! I was short on hazelnuts and swapped in some almonds. Wondering if you could replace with different nuts altogether? I much more often have walnuts, pecans, almonds on hand than hazelnuts.

Mark R.

June 15, 2022

Fantastic

I was surprised that this turned out to be the best banana bread I've ever made. Clean, rich, and kind of exciting to eat

Jason M.

February 20, 2024

100 stars

This is unbelievably phenomenal. Blows away any banana nut bread I have ever had.

Meg S.

October 3, 2023

Great take

Super moist and love the addition of toasted hazelnuts. I cut back a little on sugar and would love to add some orange zest next time!

Mary B.

I used bananas that I had frozen earlier when they got very ripe, and this worked great. The hazelnuts give the bread a very rich flavor. I would reduce the amount of sugar, though - it is a bit sweet for me.

Debbie O.

Salted or unsalted hazelnuts?

Lynn C.

Hi Debbie -

Unsalted hazelnuts are best here. Enjoy the recipe!

Best,
The Milk Street Team

Amy T.

I just made this and it is fantastic. The hazelnuts perfume the loaf wonderfully and they make the bananas taste great. I think this is my favourite banana bread ever.

Terrence D.

This is remarkably good banana bread. It also has the benefit of being simple to make. It is moist, rich, and not too sweet. I love it.

Dominic D.

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maureen s.

I have made this at least 3 times and love it. I like the fact that there is no butter or eggs too make it seem much lighter. Followed the recipe as directed.

Sandra R.

I have made this twice. Best banana bread I have ever tasted.

Brian K.

Super moist and not too sweet. I couldn't believe the ingredient list did not have butter or eggs! Best banana bread recipe.