We’re going to be moving in a few weeks (fingers crossed that it all goes well), so I’ve started trying to use up food from our fridge and cabinets. I found two unopened jars of Nutella in the cabinet, and that, coupled with some overripe bananas, made this seem like the perfect thing to make. I don’t think you can go wrong adding Nutella to pretty much anything, but it works really well with the banana bread. So well, in fact, that I may have to start swirling Nutella into more foods.
Adapted from recipegirl.com
1 c. all-purpose flour
1 c. whole-wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, at room temperature
3/4 c. granulated sugar
2 large eggs
2 ripe bananas, mashed
1/3 c. non-fat Greek yogurt
1 tsp. vanilla extract
2 T. milk (skim is ok)
3/4 c. Nutella
- Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together flours, baking soda, and salt.
- In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended.
- Add eggs, one at a time, beating well after each addition.
- Add banana, yogurt, vanilla, and milk; beat until blended.
- Add flour mixture, beating at low speed just until flour is incorporated (don’t over mix).
- Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds.
- Add 1 cup of the banana bread batter to the Nutella; stir until blended well.
- Layer plain batter alternately with Nutella batter in the prepared pan.
- Swirl batters together with a knife.
- Bake 50 to 60 minutes, or until toothpick inserted into the center comes out clean.
- Check the oven at 30 minutes to check the top of the bread for browning.
- If it’s browning too quickly, cover lightly with foil for the remainder of the baking.
- Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.