Banana Bread with Swirls of Nutella
I've spread Nutella on just about everything, but one of my favorites is freshly baked banana bread. In an "aha! moment" I decided to swirl the nutella right into the batter and bake them together. I'm not claiming to have discovered this combo, but I believe this may be the tastiest pairing ever there was.
Servings: 2 loaves
Ingredients
- 2 cups (480g) mashed very ripe bananas about 4 large
- 1 cup (200g) lightly packed brown sugar
- 1/2 cup (110g) unsalted butter melted
- 1/2 cup (120ml) whole milk or buttermilk
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 3 1/3 cups (400g) all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 cup (140g) Nutella
Instructions
- Preheat the oven to 350℉ / 175℃. Generously grease two 8 by 4-inch / 20 by 10cm loaf pans, then line them with greased parchment paper.
- In a large bowl, combine the bananas, brown sugar, butter, milk, eggs, and vanilla and mix well with a wooden spoon.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until smooth.
- Heat the Nutella in the microwave for about 20 seconds to soften.
- Divide half of the banana batter between the prepared pans. Drizzle half of the Nutella over the two pans and run a knife through the batter in a zigzag pattern to distribute.
- Add the remaining batter to the pans, top with the remaining Nutella, and swirl into the batter with the knife again.
- Bake until a tester comes out clean, about 50 minutes. Let the cakes cool in the pans for about 10 minutes, then remove from the pans and set on a wire rack to cool completely before serving.