Giada De Laurentiis' Chocolate Hazelnut Banana Bread | Giada At Home

Swirls of chocolate-hazelnut spread add a little extra fun to Giada's banana bread! Subscribe to #discoveryplus to stream more of #GiadaAtHome: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3cZEyGL Subscribe to Food Network ▶ http://foodtv.com/YouTube Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Hazelnut Banana Bread RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 2 hr 30 min (includes cooling time) Active: 25 min Yield: 8 servings Ingredients 1/2 cup melted and cooled coconut oil 3 very ripe bananas 2 large eggs, at room temperature 1/2 cup plain Greek yogurt 1 cup coconut sugar or granulated sugar 1/2 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 cup chopped hazelnuts, optional 1/2 cup bittersweet chocolate chips 1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable Directions Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside. Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips. Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan. Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #BananaBread #FoodNetwork Giada De Laurentiis' Chocolate Hazelnut Banana Bread | Giada At Home | Food Network https://www.youtube.com/watch?v=TcdF4KnzX04