If you come into my house, I can pretty much guarantee you’ll find the following: Nutella in the pantry, and extremely over ripe bananas stored in the freezer….and probably a peanut-buttery toddler handprint in a surprise location.
I fell in love with Nutella as a little girl, but then again, who wouldn’t? A spread in the form of chocolate…sold! I mean my mom was actually offering this and not as a dessert? I thought I had this magic trick up my sleeve. Back then I simply put it on toast, but now the options are pretty spectacular. A little strawberry dunked in Nutella is what I call a quick fix for any sweet tooth.
Nutella is one thing, but I’d like to say I put bananas right up there on a baking pedestal. You pretty much neglect a banana and it’s prime time real estate to be whipped into some lethal weaponry of dessert. Then, enter Nutella. Let’s take banana bread up a notch.
What I like about this banana bread is the Nutella lends a hand in the sugar department, as do bananas in my opinion. I do like dessert, but I fall into that category where I don’t like them so overly sweet that I start to sweat. Forget about the meat sweats, I’m talkin’ sweet sweats. For real this happens to me, anything really sweet automatically triggers something in my body to sweat, which is why I avoid cheesecake. Pardon the TMI.
Another bonus about this banana loaf is that the yogurt replaces the need for so much butter. So what this really means is then you won’t feel so guilty spreading some butter on a warm slice when it pops out of the oven, or better yet some more Nutella.
Give this swirly bread a go. If you like bananas and Nutella, then you’re welcome. If you don’t like them, well then I don’t know how I can be your friend and I’ll also assume you don’ like puppies, kittens, or laughing till it hurts. Well not really, but you fall into a very rare and unique category in my opinion! Enjoy this chocolatey and banana-ey goodness.
Recipe adapted from: Roxanna’s Home Baking
Yields: 3 Mini Loafs – or 1 Large Loaf
2 Cups whole wheat flour
1/2 Cup sugar
1 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla extract
4 Very ripe bananas, mashed
1/4 Cup plain yogurt (I used greek lowfat)
2 Large eggs, beaten
5 Tbsp melted, unsalted butter
1/2 Cup Nutella
1 – Preheat oven to 350 degrees. Grease 3 mini loaf pans, or one 9×5 pan.
2 – In a large bowl, sift all your dry ingredients together and mix them well. Set aside.
3 – In a medium size bowl, mash bananas, add yogurt, eggs, butter and vanilla extract. Mix well to combine.
4 – Add the wet mixture to the dry and mix well to incorporate.
5 – Divide half of your banana mixture to your prepared pan(s).
6 – In a microwave safe bowl, heat Nutella for 20 seconds.
7 – Spoon Nutella over banana batter and swirl them together with a knife. Repeat the process and dollop some Nutella on top if your heart desires!
8 – For mini loafs bake for 25 – 30 minutes, or until a toothpick inserted to the centre comes out clean. For large loaf pan bake for 50-55 minutes.
9 – Let cool on wire rack, or if you’re like me slice the gooey goodness as soon as you can.