My Banana Bread

My favorite method for making banana bread involves using the bananas in two ways. Half are creamed with the sugar in a stand mixer, providing a moist texture to the bread. The other half is mashed by hand, then folded in at the end so you get a few small chunks dispersed throughout. Of course, the real star of the show here is the addition of a Nutella swirl – the creamy, chocolatey hazelnut spread which is dolloped into the banana bread batter in two layers – and then topped with chopped hazelnuts for crunch. This decadent brunch treat will put a smile on everyone’s face.

My Banana Bread

Prep Time 20 minutes
Cook Time 45 minutes
My favorite method for making banana bread involves using the bananas in two ways. Half are creamed with the sugar in a stand mixer, providing a moist texture to the bread. The other half is mashed by hand, then folded in at the end so you get a few small chunks dispersed throughout. Of course, the real star of the show here is the addition of a Nutella swirl – the creamy, chocolatey hazelnut spread which is dolloped into the banana bread batter in two layers – and then topped with chopped hazelnuts for crunch. This decadent brunch treat will put a smile on everyone's face.
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Course Brunch
Servings 1 loaf

Ingredients
 

  • 1 cup (120 grams) all-purpose flour
  • 1 cup (125 grams) whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ kosher salt
  • 1/8 teaspoon ground nutmeg
  • 4 ripe bananas
  • 1 cup (200 grams) sugar
  • 2 large eggs, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup nutella
  • ¼ cup chopped hazelnuts

Instructions
 

  • Preheat your oven to 325 F. Butter a 9 x 5” loaf pan and set aside.
  • In a small bowl, combine the flours, cinnamon, nutmeg baking powder, baking soda, and salt. Stir with a whisk to combine.
  • In a stand mixer, cream 2 bananas with the sugar on medium-high speed for about 4-5 minutes. Add the eggs one at a time, then the vanilla. Slowly pour in the butter and mix well.
  • Mash the remaining two bananas in a small bowl so that they still have some texture and small chunks. Add to the mixer and blend just to combine. You don't want the bananas to break down too much. Add the flour and mix until it is incorporated. Scrape the bottom of the mixing bowl to make sure there everything is evenly combined.
  • Pour half of the batter in the prepared pan, then spoon half of the nutella on top of the batter, dragging the nutella so that there are even streaks on top (it can help to warm the nutella slightly to make it easier, but it's okay if it's a little clumpy). Pour the remaining batter over top, then spoon the remaining nutella on top of that layer. Sprinkle the top with the hazelnuts.
  • Bake for 45-55 minutes until a toothpick comes out clean. The sides should pull away from the pan slightly, and the top should feel firm. Cool in the pan 10 minutes, then turn out onto a rack to continue cooling.
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