Banana Bread in all of its forms is in a class by itself. It warms our souls and takes us back to special memories and wanting to create new memories with our loved ones. My take on an American Classic will give you a new pep to your repertoire of banana bread recipes. With my Italian twist it may just become your favorite after you taste it. With all the classic ingredients and a few tricks I learned along the way. I grate a little fresh nutmeg for a tiny kick, and I fold in my egg whites and add a healthy spoonful of Italian espresso. Read on for all the details. Tested and retested by family and friends. I think you will find this easy to follow and filled with flavors that work so well together. This Banana bread recipe is incredibly moist, easy and beyond delicious. Enjoy my take on our American Classic banana bread, but this time let’s have some fun and make it a little Italiano.
My Rustic Tuscan Italian Banana Bread Twist will have everyone running to the kitchen while the bread is still in the oven
Is the Banana bread ready yet? Everyone in the house will keep asking as it begins to bake and smell up the house of warm fragrant scents of roasted hazelnuts, banana and spices. Fresh out of the oven or saved breakfast during the week or dinner dessert. One thing is for certain they will ask you to make it again and again.
Why will this be the best banana bread recipe in the world you have ever made?
- I created this by combining my American love of banana bread with my passion for authentic Italian cooking. I think you will love the results.
- All the ingredients are easy to find and I will always give alternative suggestions when possible.
3. This Banana bread is so moist, and high rising and a flavorful blend of high quality ingredients.
4. You can and I have made it with or without a mixer.
5. Unique and different than any banana bread recipe you have ever tried.
Main Ingredients:
Flour: I like to sift my flour as I find it keeps the banana bread recipe light
Almond flour: I like to use almost equal part sifted almond flour it adds to the flavor and texture.
Ripened Bananas: You will want to use Bananas that are beginning to soften and have brown spots.
Hazelnuts: I roast them out of their shell and then chop them up
Dark Chocolate bar: I used Ghiradelli chocolate
Butter: Unsalted is preffered
Yogurt: A high quality thick Yogurt plain or vanilla
Instant Espresso: Without knowing it’s in the batter I can tell you it intensifies all the flavors.
Brown Sugar: I like to use brown or coconut sugar it adds a nice rich layer of goodness.
Nutmeg and Cinnamon: used in the dusting of the pan and a blended sprinkle on top
Serve warm out of the oven or save for dessert! Just before guests arrive or before your family eats it all up, drizzle the decadent mascarpone glaze for the final touch of elegance!
Rustic Tuscan Banana Bread with Chocolate, Hazelnuts and Espresso
Ingredients
- 1 1/3 cup sifted flour 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 or 1 stick equals one cup
- 5 ounces plain or vanilla thick yogurt
- 1 1/2 tsp Instant espresso
- 1 package Lievito per dolce ( you can also use standard baking powder aluminum free if possible 1 teaspoon baking powder)
- 1 tsp baking soda
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 2 tbsp almond milk
Instructions
- Preheat oven to 350F (176C) degrees. Butter a 9” x 5" (23cm x 13cm) loaf pan and dust it with a combo of 1 1/2 teaspoon sugar and 1/4 teaspoon cinnamon.
- In a medium bowl combine all the dry ingredients together and set aside. Sifted flour, lievito per dolce (or baking powder) and baking soda, grated nutmeg, instant espresso
- In a mixing bowl bring the egg whites to firm white peaks and set aside in fridge.
- in a bowl mash the bananas with a fork or a potato masher. Set aside
- In a large mixing bowl whisk the softened butter and brown sugar together for 3 minutes, add the 2 egg yolks mix another minute, and then add the yogurt.
- Now it is time to add your bananas to the wet ingredients. With a spatula blend gently by hand folding in to incorporate the bananas. In the same manner. Add all the dry ingredients into the bowl half at a time, folding in with the spatula. Be sure not to over mix.
- Lastly add your fluffy egg whites, then the hazelnuts and chopped chocolate. Blending lightly and folding in gently. With this recipe it is important to fold in lightly to keep it airy.
- Pour with the help of a rubber spatula your banana bread mixture into your prepared baking loaf that has been dusted with sugar and cinnamon. Drizzle a small amount of sugar and cinnamon on top of the mixture. Cut up a banana in long this slices to decorate the top. Place in oven on center rack for about 60 to 70 minutes depending on the oven and altitude.
- Once you have tested the center of the bread with a toothpick and the center is done. You can remove from oven. Allow to cool for a little while. Then turn upside down to remove. Place on a bread board or on a long platter. You can now add the optional Mascarpone drizzle glaze.
- Mascarpone Glaze: mix together 1/2 cup soften macarpone cheese, 1 teaspoon vanilla, q tsp powdered sugar, a few tablespoon almond milk or water. wish together until it is a pourable consistency. Drizzle over bread and serve!
