I’m about to take a trip to Italy, and I thought it would be fun to make something with one of my favorite Italian Ingredients: Nutella. For those of you that haven’t been exposed to Nutella, you should do yourself a favor and get cultured on it. Maybe try my Nutella Rice Pudding!!! UNLESS of course if you have allergies to any of the ingredients. For those of you that can’t eat it… I’ll eat enough for the both of us (^_^).
Fun Facts: Nutella is made by the Ferrero Company, initially as a chocolate substitute due to a chocolate shortage during WWII because of rationing. I should have guessed Nutella and Ferrero Rocher were related!!
I’ve been trying to eat semi-healthy for a few months now (keyword “semi”), and part of my “diet” has been to snack on a banana for either breakfast or in the afternoon before my work out instead of overdoing it on the empty calories. Well, some of those days, my body doesn’t really want a banana, so what happens when life gives you lots of overripe bananas? You make banana bread!
TIP: Don’t feel like making banana bread right at that moment or don’t have enough bananas to make it? Put them in a Ziploc bag and put them in the freezer until you need them. When you get an inkling to make it, just defrost the bananas at room temperature or in the fridge. I actually prefer using these bananas because they’re easier to mash and have a slightly stronger banana flavor.
Most of the time, I’m fairly satisfied with the outcome from using recipes online, but the first recipe I used by Chef in Training ended up tasting more like layers of banana bread and chocolate banana bread. Many other recipes I found before settling on the Chef in Training recipe also call to mix the Nutella with some of the banana bread batter, but I wanted to be able to taste the nuttiness of the Nutella in addition to the Chocolate aspect. That led me to this recipe by Zoe Bakes that just drizzles Nutella straight in instead of mixing it with anything.
What You’ll Need:
- 2 Cups Flour
- ¾ TSP Baking Soda
- ½ TSP Salt
- ¼ Cup Butter, Softened
- 1 Cup Sugar
- 2 Large Eggs
- 1 ¼ Cup Ripe Bananas, Mashed (Around 4-5 Bananas)
- 1 TSP Vanilla
- ⅓ Cup Milk
- ¾ Cup Nutella
Step 1: Prep
Preheat the oven to 350°F and spray ten mini-loaf pans with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the sugar and butter. Add eggs one at a time making sure each egg is incorporated well into the mixture.
Add bananas, milk, and vanilla and mix until combined. Add flour mixture and mix just until the flour is incorporated.
Heat the Nutella in the microwave for 20 seconds. This will make it easier to drizzle.
Step 2: Fill the Pans
I decided to make mini loaves since they’re cute and easier to share, but you can make a regular size loaf too. I was able to make ten mini loaves with this recipe. You can do this either of two ways:
1) Drizzle the Nutella into the batter, lightly mix (do not over mix or you will incorporate the Nutella in the batter instead of having swirls), and fill the pans ¾ full. You can see this version over at the Zoe Bakes blog.
2) Alternate spooning the batter and the Nutella into the pans until they are ¾ full. After the first batch came out not super Nutella-y, I wanted to make sure this second batch had Nutella marbled through. I put around ¾ scoop of batter, drizzled with a little more than a teaspoon of Nutella, used a toothpick to swirl, and repeat. If you want more Nutella, go for it!
Bake for around 30 minutes, until a toothpick comes out clean. Wait a few minutes then place on a rack or plate to cool.
But honestly, these are the best when they’re still warm-hot-ish. The outside is a little crispy and the Nutella inside is still ooey gooey. MMM! Enjoy!
- 2 Cups Flour
- ¾ TSP Baking Soda
- ½ TSP Salt
- ¼ Cup Butter, Softened
- 1 Cup Sugar
- 2 Large Eggs
- 1 ¼ Cup Ripe Bananas, Mashed (Around 4-5 Bananas)
- 1 TSP Vanilla
- ⅓ Cup Milk
- ¾ Cup Nutella
- Preheat the oven to 350°F and spray ten mini-loaf pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the sugar and butter. Add eggs one at a time making sure each egg is incorporated well into the mixture.
- Add bananas, milk, and vanilla and mix until combined. Add flour mixture and mix just until the flour is incorporated.
- Alternate spooning the batter and the Nutella into the pans until they are ¾ full. After the first batch came out not super Nutella-y, I wanted to make sure this second batch had Nutella marbled through. I put around ¾ scoop of batter, drizzled with a little more than a teaspoon of Nutella, used a toothpick to swirl, and repeat.
- Bake for around 30 minutes, until a toothpick comes out clean. Wait a few minutes then place on a rack or plate to cool.
Leave a Reply