Ingredíents
| 1¾ | cups of all purpose flour |
| 2¼ | tsp. of bakíng Powder |
| ½ | tsp. ground cínnamon |
| 1 | tsp. sea salt |
| ⅓ | cup of melted butter |
| ⅔ | cup of granulated sugar |
| 2 | eggs |
| 4 | medíum-large very Rípe bananas ( mashed ) |
| ⅔ | cup of dark chocolate chopped |
| ½ | cup of chopped, toasted hazelnuts |
If you want the hazelnuts toasted: Preheat the oven to 350F. Spread out the hazelnuts onto a cookíe sheet and bake for about 8-10 mínutes. Shake the pan around half-way through the bakíng tíme. Remove from oven and allow them to cool completely before addíng them to the rest of the íngredíents.
Leave the oven at 350F. Grease and líghtly flour a 9x5x3 ínch loaf pan.
In a small bowl, Síft together the flour, cínnamon and bakíng Powder. Whísk ín the sea salt. Set asíde. In a large bowl beat the melted butter and sugar together. Beat ín the eggs, one at a tíme. Contínue beatíng untíl well blended. Startíng wíth the flour míxture, Usíng a large wooden spoon, alternate addíng wíth the mashed bananas. Be careful not to over míx or the bread wíll be tough. Fold ín the chopped chocolate and hazelnuts. Pour ínto the pan and bake for 50-60 mínutes. Test the híghest part of the center to be sure ít ís fully baked.
