Nutella Banana Bread
When the freezer has enough bananas to make our morning smoothies, it’s time to bake some banana bread. I’ve already posted my go-to recipe for banana bread. This recipe is when you feel more decadent! We love Nutella. We always have a jar in use and one for backup in the pantry, so this NYT recipe was an easy sell. Chocolatey and moist, this is definitely next level breakfast material.
Tips:
When I made this recipe I didn’t have yogurt so I substituted sour cream, which I use in my traditional banana bread. It was delicious.
The Nutella is very thick, so my swirls weren’t as pretty or even as I would’ve liked. Next time I will warm the Nutella a bit to make it more spreadable.
If you have a kitchen scale, I highly recommend using it to measure your baking ingredients. By just scooping the flour in a measuring cup, you end up with more flour than the recipe needs, which makes things drier. If you don’t have a scale, then give the flour a good whisk before measuring it. You want some air in there.
If you have a thermometer, the internal temperature of the bread should reach 200 degrees when done. It will rise a bit more once it comes out of the oven.
Nutella Banana Bread
Originally from cooking.nytimes.com
PREP 15 minutes
COOK 60 minutes
INGREDIENTS
½ cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
¾ teaspoon kosher salt
1 ½ cups/310 grams mashed bananas, from about 3 medium bananas
⅔ cup/134 grams granulated sugar
¼ cup/57 grams plain Greek yogurt or sour cream
2 eggs
1 teaspoon vanilla extract
⅓ cup/99 grams chocolate-hazelnut spread, like Nutella
INSTRUCTIONS
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.