Banana Nutella Bread

I discovered this recipe and have made it several times over the last few months. It is definitely a winner! Since I have a few speckled bananas on my counter I think it's time to make a loaf or two.

Banana Nutella Bread
From - Lemons & Anchovies

Ingredients

2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting pan

¼ cup slivered almonds (you can add up to ½ cup for added texture)

10 tablespoons sugar

½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)

1 teaspoon baking soda

½ teaspoon salt

3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)

¼ cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

1 teaspoon vanilla extract

Instruction

Preheat oven to 350º F. Grease 4 mini loaf pans or a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.

Whisk all the dry ingredients together in a large bowl and set aside.

Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.

Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it’s softened and stir together until it’s the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.

Transfer batter into the greased and dusted loaf pan(s).

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans like I did or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack. This is great at room temperature or even straight out of the refrigerator.

My notes:

I didn't really change anything except for the yogurt. I only had fat free greek yogurt and it worked out just fine.

I think if you wanted to you could substitute 1C whole wheat flour for unbleached white to add a little more texture and fiber.