This is a great way to start a new month - something decadence and chocolaty - such a change from healthy January! This bread is so divine; a cross between the best ever banana bread and a jar of Nutella. The beauty of this recipe is that at room temperature, when the bread is cool, the Nutella is gooey, like a chocolate hazelnut sauce.
This will blow your mind!
The snow has finally come to Scotland, 5 inches overnight. This may seem a tiny bit to you guys but it never snows where I live - it rains, a lot.
Skiing in only 1 month now, I seriously cannot wait. Skiing is so relaxed - when you are going down a run, all of the worries escape from your head as you turn and glide down the piste.
Also, we are in France again! Last year, we went to Austria; it was so gorgeous but the inner french person inside me told me that we need to go back to France, even though we went to France only 2 months ago.
Anyway, enough ski talk, more bread talk.
I am very picky about banana breads, they must not be dry or wet, very dense or overly fluffy and definitely not grey and lacking in the presence of bananas. Banana bread is called that for a reason.
I have had so many bad banana breads in my life, I don't have enough fingers to count how many I have had. Now, I just don't buy banana cake or bread unless I know it is good.
However, this bread is guaranteed perfect results every times. Easy to make and a one bowl result, what else could you want?
The most important thing about this recipe is that your bananas must be super ripe. The bananas should be covered in brown spots or even completely black - the spottier, the better.
Ripe banana add sweetness to the bread and keeps it moist; a baked banana bread can last for 1 week and the longer you leave the bread, the more banana-y it becomes.
Another tip is to mash the bananas, do not blend them. Once I blended my bananas for a bread recipe and the results were well... Interesting...
Blending the bananas makes them too wet and once the bread/ cake/ cupcakes etc. is baked, the item is wet, sloppy and unappealing to say the least.
Mashing the banana creates a different texture compared to blending, so mash away!
This bread, with the Nutella is amazing and even without it, the banana bread recipe is delicious! So tender yet substantial and perfectly sweet, it is so good! Banana and Nutella are a match made in heaven so this is amazing.
So, to start, mix together the oil, caster sugar and light brown sugar. I used 2 types of sugar for 2 reasons
1. The brown sugar adds a subtle molasses tone to the bread that makes it oh-so-good.
2. The brown sugar adds moisture, helping to keep the bread for longer.
Also, I used oil in this recipe instead of butter. Why? Well, since I am using a strong flavoured-flavours, banana and Nutella, I wouldn't really notice the taste of the butter. I would use butter if I was making a vanilla flavoured item or even a normal banana item as the butter flavour would shine through. Also, if I did use butter, I would melted it for this recipe as I want this bread to be on the denser side of things, not as airy as a cake.
Next are the eggs! 1 eggs is used for this recipe, I tried with 2 eggs but the result was too eggy - technical terms used.
Add the egg to the oil and sugars and mix them well until all smooth in texture and all one colour. Add the mashed banana and mix again. Add the flour, baking powder and soda and mix very lightly - don't overmix or you will be left with a tough and rubbery bread, yuck!
Banana goodness at its finest, you know you want some ;)
Nutella Swirled Banana Bread
Posted by Eve
Makes one/ serves 8 - 10
- 60ml Oil
- 60g Soft light brown sugar
- 60g Caster sugar
- 1 Egg
- 200g Ripe bananas, mashed
- 130g Plain flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 125g chocolate hazelnut spread, e.g. Nutella
- Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease, line and flour a 450g loaf tin.
- Beat the oil and sugars together well until combined. Add the egg and whisk in well until lighter in texture and colour.
- Add the banana, flour, baking powder and soda and fold in gently. Fold until the mixture is uniform in texture and appearance.
- Pour 1/2 of the batter into the prepared tin and add 1/2 of the Nutella. Using a skewer, swirl the Nutella into the batter. Top with the other 1/2 of the batter and Nutella, swirl again. Bake for 45 - 50 minutes until dark golden and when a skewer is inserted, it comes out clean. Leave to cool in the tin for 20 minutes before turning out on to a wire rack.
- Serve warm or cooled with coffee
Keep the bread in an air-tight container for up to 5 days at room temperature.