Holiday Banana Breakfast Cake with Hazelnuts & Chocolate Chunks

Tuesday Dec 12 2017

Posted in Gifts From the Kitchen, Party Recipes

Holiday Banana Breakfast Cake with Hazelnuts & Chocolate Chunks

My college boyfriend was commodore of the sailing team so we often traveled to waterfront cities on weekends for regattas. On our first trip to Charleston, SC, we stayed at the home of a team member’s parents.

Breakfast with the parents was a formal affair with an elegantly set table oozing Southern flair and an abundance of silver platters, gorgeous crystal, and antique china. It was a bit intimidating for a bunch of slightly hung over college kids sporting bluejeans and Top-Siders. And then, and then… his mom served brownies for breakfast! Yep. A big old silver platter piled high with brownies!

I vowed right then and there that, when I grew up, I would be the kind of hostess who serves inappropriate sweets for breakfast whenever it suits my fancy. And I do. And sometimes I put some icing in a squeeze bottle and make icing squiggles on top. If you’d like to add icing squiggles to this already decadent cake, click here for my chocolate icing recipe.

(Makes one 9-by-5-inch loaf cake)

1 ¼ cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup dark, milk or semisweet chocolate chunks
3/4 cup roasted hazelnuts, chopped
2 eggs
1/2 cup melted butter, cooled
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
1 cup very ripe bananas, mashed


1. Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. Mix the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl. Add the chocolate chunks and hazelnuts.

2. In a medium bowl, whisk together the eggs, melted butter, yogurt, and vanilla. Stir in the mashed banana, then fold into the dry mixture until just combined.

3. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Cool 30 minutes in the pan on a rack, then turn out onto the rack to cool completely. Top with chocolate icing, if desired.


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