My oven thermometer arrived and I thought what better way to test out my new, correctly heated oven than by baking some banana bread? Who doesn’t love banana bread, with it’s hard top and moist interior? But this isn’t any old banana bread, it’s Nutella-swirled banana bread! Yum! I don’t particularly like hazelnuts, and I don’t know about you, but there’s something about Nutella that I can’t resist. It couldn’t be the chocolate, could it?
I found this recipe on RecipeGirl and was really excited to try it. It did not disappoint and in all honesty, I think the hardest part of it is waiting several days for your bananas to over-ripen. Unless you’re me, that is. There’s always some disaster going on in my kitchen, and it often looks like a bomb has gone off. In this case, it was an overflowing loaf pan and some very burnt excess batter on the bottom of my oven!
The 20cm x 10cm 1lb loaf pan specified in the original recipe is far too small for the amount of batter produced, which most people would realise and they would save the remaining batter to make muffins or something similar. I learnt that the hard way. I just really wanted to fit all the batter in the pan and thought that the oven might cook the top quick enough and I would be able to avoid a volcano like overflow of my batter. How wrong I was! It was chaos for a few minutes while the flat quickly filled with a burning smell and I tried to stop the overflow.
But let’s not dwell! I just hope that sharing my calamitous journey through this recipe helps you to avoid the same mistake.
You start by whisking flour, bicarb soda and salt in a medium bowl. Set this aside and beat sugar and butter in a separate large bowl with an electric mixer, before adding the eggs, one at a time.
Next comes banana, yoghurt and vanilla and then you beat until your heart’s content (my heart’s content after about 3 minutes). Beat in the flour mixture slowly at a low speed until just combined.
Soften Nutella in the microwave for about 45 seconds. Mix the Nutella with 1 cup of the banana bread batter in a small bowl.
Alternate spooning the banana bread batter with the Nutella batter into a
1 2 lb loaf pan (25cm x 12.5cm), ensuring you don’t over-fill it! You’ll need to use a knife to get some swirly-ness up in there.
Bake for 60 minutes, until a skewer comes out clean when inserted into the centre.
See, easy peasy, really. If you aren’t a disaster like me!
Nutella-Swirled Banana Bread
Prep Time: 15 minutes
Cooking Time: 60 minutes
2 cups plain flour
¾ tsp bicarb soda
½ tsp salt
60g butter, at room temperature
1 cup caster sugar
3 ripe bananas, mashed
⅓ cup plain yoghurt
1 tsp vanilla extract
¾ cup (200g) Nutella
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 25cm x 12.5cm (2 lb) loaf pan with baking paper.
- Whisk flour, bicarb soda and salt in a medium bowl. Set aside. Beat sugar and butter in a separate large bowl using an electric mixer on medium speed. Once well combined, add eggs, one by one, beating well after each one. Add banana, yoghurt and vanilla and beat until well combined. Slowly add flour mixture, beating on low speed until just combined.
- Soften Nutella in the microwave for approx. 45 seconds, then add 1 cup banana batter to Nutella and mix well.
- Alternate spooning banana batter and Nutella batter into prepared pan. Use a knife to create swirl.
- Bake for 60 minutes or until a skewer comes out clean when inserted into the centre. Cool in pan, then on a wire rack.
(Note: If browning too quickly, cover with aluminium foil and continue baking. Store in an airtight container for up to one week. Freeze by wrapping in cling film,followed by aluminium foil)
Adpated from RecipeGirl