Chocolate Hazelnut Banana Shortcakes
I think it’s time to take a break from the classic strawberry shortcake we all know and love. I know it’s a difficult thing to do, but sometimes it’s absolutely necessary. Now don’t get me wrong, I’m a big fan of strawberry shortcakes especially during summer. So much so that I think it’s a good idea to make a different variation every now and then in order to not get bored of it. With that being said, I wanted to create a shortcake with a twist. So these Chocolate Hazelnut Banana Shortcakes just made perfect sense. Nutella and banana and hazelnuts then were a must because as we all know, chocolate loves bananas and bananas love nutella. Now you have two shortcake flavors to make this summer. You’re winning the shortcake game, I promise.
This is the perfect dessert to serve when you really want to impress someone. So keep this under your sleeve and pull it out whenever you’re in need of a show-stopping dessert. Or just when you need to get your chocolate fix, let’s be honest. Even if you don’t want to impress anyone, impress yourself. You deserve it.
Chocolate Hazelnut Banana Shortcakes
Equipment
- Rolling Pin
- Baking sheet
- Ice cream scoop
- Mixer
Ingredients
- 1 2/3 cup all-purpose flour
- 1/3 unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon instant espresso powder
- 1/2 cup 1 stick cold unsalted butter diced
- 1/2 cup dark chocolate chips
- 1 large egg
- 2/3 cup buttermilk
- 1/4 cup chocolate hazelnut spread Nutella
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 bananas sliced
- 1/4 cup coarsely chopped hazelnuts
Instructions
- Preheat oven to 400°F, and line two baking sheets with parchment paper, set aside.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, salt, cinnamon, and espresso powder. Add the butter and cut in with your hands, pastry blender or two knives until the mixture resembles coarse crumbs the size of peas. Stir in the chocolate chips. In a glass measuring cup, whisk together the egg with the buttermilk, and pour into the flour mixture. Stir with a rubber spatula until just combined and evenly moistened.
- Using a medium ice cream scoop and portion out the biscuits onto the prepared baking pans, making sure to space them out evenly. Sprinkle with a few chocolate chips, if you want that added chocolate flavor on top. Bake until set and browned around the edges, about 10 to 12 minutes. Remove from the oven and let cool until cool enough to touch.
- In the meantime, beat the heavy cream on high with the powdered sugar and vanilla extract until soft peaks form.
- To assemble the shortcakes, split the biscuits and spread the bottom halves with nutella. Add a spoonful of whipped cream, a few slices of bananas, and sandwich with the top half of each biscuit. Top with a bit more whipped cream and sprinkle with hazelnuts. Serve immediately and enjoy!
