Sometimes I’ll buy extra bananas just to let them ripen a little to long and turn them into moist banana bread. It’s perfect for breakfast, snacks or dessert. I’ve recently started taking my Grandma’s classic recipe and turning it into something a little extra special by adding spoonfuls of Nutella. Gram never got to try this version of her recipe, but I’m certain she would approve of my Nutella banana bread! <3
You want your banana to be past the point where you would peel and eat them. The skin should be made up of at least 75% dark spots, if not more. The banana inside should be quite soft. If you’re too impatient to wait for your bananas to over-ripen naturally, you can hurry them along by placing ripe bananas in the freezer for a few hours. Pull them out and let them thaw, then mash. Make sure the bananas are already fairly ripe before freezing, however, because green bananas will just taste green no matter what.
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 2 cups flour, sifted
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed banana
- 1/3 cup Nutella
- Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick cooking spray.
- Cream the butter and sugar together. Add the eggs 1 at a time, mixing between additions.
- Add the dry ingredients and mix to combine. Add the banana in two additions, mixing well between additions.
- Pour the batter into the prepared loaf pan. Take spoonfuls of the Nutella and gently stir them into the batter. Don't overmix though, as you want little pockets of gooey Nutella.
- Bake for 45-60 minutes, until a toothpick inserted into the middle comes out clean (or as clean as it can be with Nutella in the bread...just make sure there's no batter sticking to the toothpick!
One year ago: One of my absolute favorite recipes, seared lamb chops with tahini and preserved lemon. And here’s the preserved lemon recipe!
Two years ago: Spicy/sweet honey-glazed salmon. Easy, healthy and delicious!