Mocha Banana Bread with Hazelnut Filling

Regular banana bread had a good run, but let’s be honest—it was never this exciting. Mocha Banana Bread with Hazelnut Filling is the bold, indulgent twist you didn’t know you needed. Rich espresso, deep cocoa, and sweet bananas make the base, while a creamy hazelnut center turns every slice into pure magic. This isn’t your grandma’s banana bread—it’s a dessert disguised as breakfast. One bite, and you’ll question why hazelnut filling isn’t mandatory in every baked good. Make it once, and ordinary banana bread will feel like a bland, hazelnut-less disappointment.

Mocha Banana Bread with Hazelnut Filling

moka coffee pot

This mocha banana bread features a decadent hazelnut filling, combining coffee, chocolate, and nutty richness into one unforgettable loaf.

Print Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 servings

Calories 390 kcal

Ingredients

  

• For the Mocha Banana Bread:
• 3 ripe bananas mashed
• ½ cup butter melted
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brewed espresso cooled
• 1 tsp instant coffee for extra boldness
• ½ cup chocolate chips
• For the Hazelnut Filling:
• ½ cup hazelnut spread Nutella or homemade
• ¼ cup crushed toasted hazelnuts
• 2 tbsp heavy cream for that ultra-creamy texture

Instructions

 

• Preheat oven to 350°F (175°C). Grease your loaf pan—future you will thank you.
• Mash bananas in a large bowl until they look like baby food.
• Whisk in melted butter, brown sugar, eggs, and vanilla until smooth.
• In another bowl, whisk flour, cocoa powder, baking soda, and salt.
• Slowly mix the dry ingredients into the banana mixture.
• Pour in the espresso and instant coffee, stirring until just combined.
• Fold in chocolate chips—or more if you believe in happiness.
• Mix hazelnut spread, crushed hazelnuts, and heavy cream in a separate bowl.
• Pour half the batter into the loaf pan.
• Spread the hazelnut mixture evenly over the batter.
• Top with the remaining batter and smooth the surface.
• Bake for 55-60 minutes, or until a toothpick comes out mostly clean (ignore melted chocolate).
• Let cool for 15 minutes, even though you’ll want to eat it immediately.
• Slice, serve, and prepare for instant obsession.

Notes

Nutritional Values (Per Serving)

Calories: 390
Total Fat: 20g
Saturated Fat: 8g
Carbohydrates: 48g
Fiber: 4g
Protein: 6g

Vitamins and Minerals (Per Serving)

• Iron: 12%
• Magnesium: 9%
• Potassium: 10%
• Calcium: 6%
• Vitamin E: 8%

Additional Notes/Tips to Enhance the Flavor

• Want more crunch? Add extra toasted hazelnuts on top before baking.
• Prefer extra gooey filling? Swirl more hazelnut spread on top after baking.
• For a stronger coffee hit, use two teaspoons of instant coffee.
• No hazelnut spread? Try almond butter with melted chocolate instead.

This mocha banana bread with hazelnut filling is the perfect balance of indulgence and caffeine-fueled brilliance. Regular banana bread could never.