Hazelnut-Espresso Banana Bread

This one was a happy accident.

I had a bag of raw hazelnuts sitting in my pantry for longer than I’d like to admit. 6 weeks, but that’s a long time for a passionate recipe developer, okay! I needed to use them up and figured banana bread was as good a home as any. I had no plans to film this baked good, but after the first bite I KNEW I could not contain myself from gatekeeping my recipe. This has become one of my favorite things I’ve made in a long time.

The espresso in the bread doesn’t shout, but is a key ingredient… it just deepens everything. The dark chocolate melts right into it and the two flavors marry in a way that feels almost effortless. It’s not overly sweet, not too rich. Just warm, nutty, and subtly complex. I brought a few slices to a few friends and family and the reaction was the same across the board: “What is in this?”

Now it’s on regular rotation with a few them calling dibs on the next loaf I make!

It’s best served warm with a pat of butter and a pinch of flaky sea salt!

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Hazelnut-Espresso Banana Bread Recipe

Prep Time: 20 minutes

Cook Time: 60-75 minutes

Serving: 8-10 slices

Preheat your oven to 350°F (175°C)

Step 1: Toast the Hazelnuts

• ¾ cup hazelnuts

Spread the hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and golden. Transfer to a clean kitchen towel, fold it over, and rub to remove the skins. Don’t worry about getting every last bit. Roughly chop and set aside.

Step 2: Make the Espresso Streusel

• ⅓ cup brown sugar

• ⅔ cup all-purpose flour

• ¼ cup unsalted butter, melted

• ½ tsp espresso powder

• ¼ cup chopped toasted hazelnuts

• Pinch of salt

Mix everything together, then use your fingers or a fork to form crumbly clusters that resemble a wet sand texture. Pop it in the fridge while you make the batter.

Step 3: Make the Batter

Wet ingredients:

• 3 ripe bananas, mashed

• ½ cup unsalted butter, melted

• ¾ cup dark brown sugar

• 1 egg + 1 egg yolk

• 1½ tsp vanilla bean paste or vanilla extract

• 2 tsp espresso powder

• 2 tbsp milk or water

• ½ cup sour cream or Greek yogurt

• ½ cup dark chocolate, chopped (optional, but highly encouraged)

• ½ cup toasted hazelnuts, chopped

Whisk all ingredients except dark chocolate and hazelnuts until smooth.

Dry ingredients:

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• 1 tsp nutmeg

Stir these together in a separate bowl.

Step 4: Combine

1. Fold the dry ingredients into the wet until just combined.

2. Fold in toasted hazelnuts and chopped dark chocolate.

Step 5: Assemble & Bake

3. Pour the thick batter into a buttered 9×5 loaf pan.

4. Sprinkle the espresso streusel evenly over the top.

5. Bake for 60-75 minutes, or until a toothpick comes out mostly clean.

Let it cool in the pan for 20–30 minutes before slicing.

 

Tips from Neutral Kitchen 🤎

• The riper the bananas, the better. Heavily spotted or even black bananas bring the most sweetness and depth. If yours aren’t quite there, you can roast them in their peels at 300°F for about 20 minutes.

• Don’t skip the streusel. It’s what sets this apart. The espresso in the topping crisps up beautifully and gives you this crackly, slightly bitter contrast to the sweet bread underneath.

• Serve it warm. This bread is good at room temperature, but it’s best warm. Either fresh from the oven or briefly reheated. Butter and flaky sea salt on top are non-negotiable.

• Store it well. Wrap tightly and keep at room temperature for up to 3 days, or freeze individual slices for up to a month. Reheat slices in a toaster oven for best results.

• The chopped dark chocolate is optional, but not really Dark chocolate is the move here. It plays into the espresso and keeps everything from getting too sweet.