Ahh….Nutella. Pretty much a gift from the gods. The most wondrous thing about this stuff is that you can put it in almost anything: cake, cookies, fruits, toast. And it’s an excuse to eat chocolate for breakfast. I wanted to make something more than the usual home-comfort banana bread, so I used Cup of Jo’s Nutella Swirled Banana Bread recipe.
Not only did it taste divine, but pretty too.
- 3 large or 4 medium (2 cups mashed) bananas, very ripe – for a 1 loaf I used just 2 bananas
- 1 cup brown sugar, packed
- 4 oz. (1/2 cup) unsalted butter, melted
- 1/2 cup milk – I used unsweetened organic soy milk
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tbsp. rum, optional
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1/2 cup Nutella
Prep work: preheat oven to 350ºF. Line the loaf pans with parchment paper and butter well- makes clean up a lot easier.
Start by mashing up the bananas with a fork or whisk, mash it until you just have some small chunks left.
In a stand mixer: combine the 1 cup packed brown sugar + 1/2 cup melted butter, 1/2 cup milk, 2 eggs, 2 tsp. vanilla and 1 tablespoon rum.
In a separate bowl, whisk together 3 cups of flour, 2 teaspoons of baking powder, 1 1/2 teaspoon baking soda and 1 1/2 teaspoon of salt.
Add the dry ingredients to the sugar/butter mixture, just until smooth. Add the bananas and mix just until they are combined.
Here comes the fun part! Microwave 1/2 cup of Nutella in a small heatproof bowl for about 20 seconds to get it a little more like chocolate sauce. Drizzle about 2/3 cup of it into the banana bread batter.
Do not mix it into the batter but gently fold the Nutella into the batter, using a spatula scoop under the batter and bring it back up, folding over the top- do it about 3-4 times. At this point if you are making 2 loaves, divide the batter evenly into the pans.
Take the remaining Nutella (honestly, add more of you want!!) and drizzle it in two straight vertical lines down the top of the batter, then run a knife through the lines horizontally to achieve the swirl effects.
Bake for about 45 minutes or until a toothpick comes out clean. After taking it out from the oven, let it cool for about 10 minutes. Gently lift out with the sides of the parchment paper and cut into thick slices. The bread is actually not too sweet/sugary, it allows the naturally sweetness of the ripened bananas come out and the rich nutty flavors of the Nutella take center stage. Great with a cup of coffee or a glass of milk. Grab a slice for breakfast, afternoon tea or post-dinner dessert.