Rustic Tuscan banana bread with chocolate, hazelnuts, and espresso slice

Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

BySavannah Brooks
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why make this recipe

Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso is not just a loaf of bread; it’s a warm hug wrapped in rich flavors. The combination of sweet bananas, crunchy hazelnuts, and dark chocolate makes every bite a delightful experience. Plus, the hint of espresso adds a depth that elevates this recipe from ordinary to extraordinary. Whether you’re enjoying it for breakfast, a snack, or dessert, this banana bread is sure to please anyone who tries it.

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 (about 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)
  • 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

  1. 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 1 1/2 teaspoons of sugar and 1/4 teaspoon of cinnamon.
  2. In a medium bowl, combine all the dry ingredients: sifted flour, Lievito per dolce (or baking powder), baking soda, instant espresso, and grated nutmeg. Set aside.
  3. In a separate bowl, beat the egg whites until they form firm white peaks. Place the bowl in the fridge to keep the egg whites cold.
  4. Mash the bananas in another bowl using a fork or potato masher. Set aside.
  5. In a large mixing bowl, whisk the softened butter and brown sugar together for about 3 minutes until fluffy. Add the 2 egg yolks and mix for another minute, then incorporate the yogurt.
  6. Fold the mashed bananas into the wet ingredients gently with a spatula. Gradually add the dry ingredients in two parts, folding in slowly—be careful not to overmix.
  7. Gently fold in the beaten egg whites, followed by the hazelnuts and chopped chocolate. Be sure to keep the mixture airy by folding lightly.
  8. Pour the banana bread mixture into the prepared loaf pan using a rubber spatula. Add a sprinkle of sugar and cinnamon on top, and slice a banana lengthwise to decorate.
  9. Bake in the center of the oven for about 60 to 70 minutes, depending on your oven and altitude. Test the center with a toothpick; if it comes out clean, it’s done.
  10. Allow the bread to cool slightly, then turn it upside down to remove it from the pan. Place it on a bread board or a long platter.
  11. 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 you reach a pourable consistency. Drizzle over the bread before serving.

how to serve Rustic Tuscan Banana Bread with Chocolate, Hazelnuts and Espresso

Serve this delicious banana bread warm or at room temperature. It can be enjoyed on its own or with a generous drizzle of the mascarpone glaze. Pair it with a cup of coffee or tea for a cozy treat any time of the day.

how to store Rustic Tuscan Banana Bread with Chocolate, Hazelnuts and Espresso

To store your banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer-safe bag. Just make sure to separate the slices with parchment paper so they don’t stick together.

tips to make Rustic Tuscan Banana Bread with Chocolate, Hazelnuts and Espresso

  • Use overripe bananas for the best flavor and moisture.
  • To make the bread extra decadent, add more chocolate or hazelnuts based on your preference.
  • Make sure not to overmix the batter; this helps keep the bread light and fluffy.

variation

You can switch out the hazelnuts for walnuts or pecans if preferred. For a bit of spice, consider adding in a pinch of cinnamon or nutmeg to the batter. If you want to make it gluten-free, you can use a gluten-free flour blend instead of regular flour.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before mashing.

2. How can I tell when 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 has wet batter on it, continue baking for a few more minutes.

3. Can I substitute the mascarpone glaze?
Yes! You can use cream cheese or a simple powdered sugar and milk icing if you’d like a different glaze.

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Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso

  • Author: admin
  • Total Time: 85 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful banana bread infused with rich flavors of hazelnuts, dark chocolate, and a hint of espresso, perfect for breakfast or dessert.

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
  • 1/2 cup unsalted butter
  • 5 ounces plain or vanilla 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

  1. 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.
  2. In a medium bowl, combine the dry ingredients: sifted flour, Lievito per dolce, baking soda, and instant espresso. Set aside.
  3. Beat the egg whites until they form firm peaks and refrigerate.
  4. Mash the bananas and set aside.
  5. Whisk softened butter and brown sugar in a large bowl until fluffy, then add egg yolks and yogurt.
  6. Fold mashed bananas gently into the wet ingredients.
  7. Gradually add dry ingredients in two parts, folding carefully.
  8. Gently fold in beaten egg whites, hazelnuts, and chocolate.
  9. Pour the mixture into the prepared pan, sprinkle sugar and cinnamon on top, and decorate with a lengthwise sliced banana.
  10. Bake for 60 to 70 minutes, checking for doneness with a toothpick.
  11. Cool slightly before removing from the pan.
  12. For the glaze, mix mascarpone, vanilla, powdered sugar, and almond milk until pourable. Drizzle over bread before serving.

Notes

For best results, use overripe bananas. Avoid overmixing to keep the bread light and fluffy.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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