When I spotted nutella on sale at the grocery, my fingers couldn’t grasp onto a jar fast enough. It usually doesn’t go on sale often and when it does, you’ll be sure to find a jar in my cart. Nutella is fantastic with peanut butter, it’s fantastic on crackers or great to use to dip your apples in. Now, I’m not claiming by any means that nutella is “healthy” but then again, anything in moderation is the way to go. Not only did I pick up this fresh jar of nutella that is great as is, but I also had 3 bunches of bananas that were quickly approaching the brown, spotty stage. The stage where you don’t think twice and either freeze them for smoothies or use them in a banana bread, especially a nutella banana bread.
The recipe for this nutella banana bread is one I found from lemon and anchovies blog. I have read this blog before and the great pictures and easy recipe enticed me to be making this bread. Not only that, but the swirl on nutella in the banana bread batter just tops of the recipe. It just took the cake or should I say bread…
Nutella Banana Bread
Adapted from Lemon and Anchovies
- 2 cups all-purpose flour
- 1/4 cup crushed walnuts (place in ziplock baggie and use a meat tenderizer to break down)
- 5 Tbsp brown sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 3 ripe bananas (spotty, brown)
- 1/4 cup plain greek yogurt
- 2 eggs, beaten
- 6 Tbsp butter, melted and cooled slightly
- 1/2 cup nutella, melted
- In large mixing bowl, combine dry ingredients: flour, walnuts, sugar, salt and baking soda.
- In another bowl, with back of spoon, smash bananas.
- Then mix in yogurt, eggs and melted butter.
- Add wet mixture to dry mixture folding in with a spatula.
- Meanwhile, in small saucepan, on medium heat, melt nutella.
- Pour nutella into banana bread mixture and gently fold over a few times, don’t completely mix so it creates a swirl when baked.
- Grease 9 x 5 loaf pan and pour banana bread batter into it.
- Bake 40 minutes at 350F or until toothpick entered into center comes out clean.