Nutella Swirled Banana Bread

Nutella Bread (1 of 3)

If you follow me on social media, then you know that last week my husband & I escaped to the Caribbean for a week of fun in the sun! I’ll be sharing about that later this week. As usual, it’s been challenging to get back in the swing of things after such a relaxing week of no responsibilities.  Thankfully, I made this bread before we left so I have something to share with you all this week, because I have definitely not gotten back to cooking yet.  This bread was a fun twist on traditional banana bread and I loved it because you didn’t have to wait until your bananas were black, you use medium ripe bananas.  This was super moist and the nutella gave it a great chocolatey bite throughout.  It was a big hit with Adam’s coworkers as well.

Nutella Bread (3 of 3)

Nutella Swirled Banana Bread
Source: Cooking Light Magazine, October 2012

Ingredients:
5 tbsp. nutella
3 tbsp. plus 1 tsp. canola oil, divided
3 tbsp. unsalted butter, softened
1/2 cup brown sugar, packed
2 medium ripe banans, sliced
2 large eggs
1 1/2 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup buttermilk
1 oz. semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.  Spray a 9 x 5 loaf pan with cooking spray, set aside.

In the bowl of a stand mixer, add 3 tbsp. canola oil, butter, brown sugar, and banana and mix until fully incorporated and bananas are mashed.  Add in eggs, one at a time, mixing after each addition.

In a small bowl, whisk together flour, baking soda, baking powder & salt.

With the mixer on low, add the flour mixture & buttermilk to the banana mixture, alternating between each, starting and ending with the flour mixture (add 1/3 of the flour, then 1/2 of the buttermilk, then another 1/3 of the flour, rest of the buttermilk, then rest of the flour).  Mix until just incorporated, set aside.

In a microwave safe dish, add the nutella & 1 tsp. canola oil and microwave in 30 second intervals until nutella has melted and is stirrable.  Stir to combine.

Pour 1/2 of batter into prepared loaf pan, spread evenly.  Pour the nutella mixture over top and then add remaining batter and spread evenly.  Using a knife, gently swirl the batter.

Bake for approximately 55 minutes, until set in the middle and a toothpick comes out with moist crumbs attached.  Allow bread to cool for 10 minutes in the pan over a wire rack.  Then run a knife around the edges, and pop the loaf out of the pan.  Cool completely on the wire rack.

Place the chocolate chips in a microwave dish and heat in 20 to 30 second increments until melted. Drizzle over top of the bread. Serve bread warm or at room temperature.  Store in an airtight container.

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Comments

  1. Mmmmmm you had me at nutella swirled!!!

  2. Hope you had a wonderful vacation! I have a confession I’ve never had Nutella…I might need to fix this by making some of this yummy banana bread!

  3. this sounds absolutely delicious. can’t wait to hear about your trip. all your photos on instagram made me so jealous 🙂

  4. Ruth Johnson says

    Wow…..