Speaking of banana bread...

I baked some earlier this week. I added toasted hazelnuts and cocoa. Yum... I made a double batch and brought it in to work Monday to share those evil, evil calories...

Chocolate-Banana-Hazelnut Bread

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 teaspoons baking powder
1/4 teaspoon baking soda

1/4 teaspoon salt
2 large eggs, lightly beaten

1 1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted
3 too-ripe-to-eat bananas, mashed

1/2 cup hazelnuts, chopped (or more if you like)

Preheat oven to 350 degrees.

Spray the bottom and sides of a 9 x 5 x 3 inch loaf pan with a non-stick/flour spray. (Or you can, of course, butter and flour it.)
Place the hazelnuts on a baking sheet and bake for about 10-15 minutes or until fragrant and lightly toasted. Let cool. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In another bowl, combine the bananas, eggs, butter, and vanilla. Fold (don't beat) the banana mixture into the dry ingredients until just combined. (Batter will be chunky. Don't fret.) Fold in hazelnuts. Scrape batter into pan. Bake about 50 minutes, or until cake tester or toothpick inserted in the center comes out clean. Place on a wire rack to cool.

And just try not to pick at the edges while it cools...