Step 1

Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan. Set aside.

Step 2

Sift flour, and add it to a large mixing bowl together with ground hazelnuts*, baking powder, baking soda, cinnamon and salt. Add hazelnuts and set aside.

Step 3

In a separate bowl, cream butter and sugar. Mix in the egg. Puree the bananas with a fork and add them to the mixture. Pour in the buttermilk.**

Step 4

Add dry ingredients to the wet ingredients, alternating until incorporated. Do not over mix.

Step 5

Fold in the chocolate chunks and bake for about 50-55 minutes, or until a toothpick comes out clean.

Step 6

Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving. For an additional final touch, drizzle with melted chocolate and sprinkle extra chopped hazelnuts all over.