So there is always the occurring problem in my household where we buy an excessive amount of bananas and no one seems to eat them. Then they sit, and sit and become brown and shriveled making them even less appealing than the previous day. I myself would overlook these for consumption but in the eyes of a baker, overly ripened bananas mean one thing–banana bread.
I have tested quite a few banana bread recipes in my day. Some too dense, some too dry, some lacking enough banana flavor for my liking. But this recipe just did it for me; not only was the bread moist and not too heavy, the added touch of cinnamon really brings everything together. Then I started thinking, what can possibly make banana bread that much more delicious? What product have they made in a jar that can literally turn any sad day into a good one, that if you hand me the jar with a spoon I can possibly consume it in its entirety? NUTELLA!
Let me just say that this banana bread swirled with nutella is kind of ridiculous, and in the best way possible. When it comes straight out of the oven just cut yourself a slice of amazing. The bread is steaming, the nutella is still melting and its sugar has slightly caramelized on top forming a chocolate-hazelnut crust. Just get into the kitchen and make this for yourself so you can stop drooling on your keyboard.
Nutella Swirled Banana Bread
Yields: 1 loaf
- 3/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup nutella
- Preheat oven to 325°F. Butter a 9x5x3 inch loaf pan. Line with parchment paper, butter again and dust with flour, being sure to knock out any additional flour.
- In a large mixing bowl cream the sugar and butter together until light and fluffy. Add in eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, combine the flour, baking powder, baking soda, and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- In a microwave safe bowl, microwave the nutella for 15 seconds, sir and microwave for another 15 seconds to make smooth. Set aside.
- Pour batter into prepared pan. Drizzle the nutella over the batter and using a butter knife, swirl the nutella into the bread.
- Bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
To make plain banana bread, just omit the 1/4 cup of nutella and add another 1/4 cup of granulated sugar.
I love seeing over-ripe bananas sitting on my counter top. They always mean banana bread. Always. These look delicious.
Oh yes! I think my family lets them stay there on purpose so I can make them banana bread!