Things are getting real. Real busy. Real crazy. Real failure.
I’ve had a handful of posts in the works for you in the past few weeks that have just failed miserably. Let’s not be discouraged. These things happen. This is real life.
Let’s just move on and make another loaf of banana bread. This one has nutella in it!
Nutella is a chocolate hazelnut spread that they try to market as a healthy breakfast option. If you’re eating triple bacon cheeseburgers the rest of the day, maybe nutella is a healthier choice for breakfast, but for now let’s consider it a “sometimes” food. I think today should be “sometime.”
This is a nice twist on classic banana bread. If you don’t mix the nutella into the batter thoroughly it leaves rich pockets of chocolate running through the bread. I’m not complaining.
You really need to make this bread. Its smiling at you.
Banana Nutella Bread
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup mashed, ripe banana
2 large eggs
1/2 cup light brown sugar
1/2 cup sour cream
1/4 cup canola oil
1 teaspoon vanilla extract
6 tablespoons Nutella
Preheat the oven to 350ºF. Spray a 9 x 5 loaf pan with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a medium bowl whisk together banana, eggs, sugar, sour cream, oil, and vanilla until well blended.
Pour the wet ingredients into the dry and stir just until moistened.
In a small bowl, warm nutella in the microwave for 30 seconds or until slightly melted. Add one cup of prepared batter and mix until incorporated.
Layer scoops of regular batter and nutella batter in prepared pan. If desired, swirl with a toothpick once all the batter is in the pan.
Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool 15 minutes in the pan, then turn out onto a wire rack to cool completely before slicing.