Starting a beautiful day with a slice of home-baked Nutella but bread with swirls of Nutella just brings you to heaven.
My house is always loaded with bananas because they are great as a pre and post run snack. But sometimes in HK’s hot and humid weather they ripe way too quickly. That’s when I like to slice them up, bag them in zip locks and freeze them. Frozen bananas are very versatile. You can use them for baking or making smoothies. Today I decided to use them for some banana bread.
If needed for baking I usually put them in the fridge for a couple of hours to let them thaw. Don’t let the sad and soggy looking thawed bananas deceive you. They are bursting with sweetness and flavours. I always drain away the juices released from the bananas because the extra liquid affects the recipe.
For the Nutella swirl, some recipes suggest spreading a thin layer on top of the batter then run a knife through it to make a swirling effect. I prefer to make ahead Nutella bars by spreading a thin layer on a small tray then freezing them. When I need some Nutella e.g. to add to muffins, I will break some of the Nutella bar into the batter. That makes it easier to handle.
Here’s my lovely Nutella bar.
Pieces of frozen Nutella chunks…so yummy.
The following recipe is adapted from Sally’s baking addiction’s ‘Best-Ever Banana Bread with Cream Cheese Frosting‘ and makes one 9inch x 5 inch loaf.
- 115 grams of unsalted butter (softened to room temperature)
- 120 grams of dark brown sugar (original recipe calls for 150 grams but I like my bananas bread less sweet)
- 2 large eggs at room temperature
- 1/3 cup of sour cream (or yoghurt. Do not use buttermilk as it will make the bread too soggy)
- 4 large mashed bananas (use very ripe ones)
- 1.5 teaspoon of pure vanilla
- 250 grams of all purpose flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 cup of chopped walnuts or any types of nut that you desire
- 1 tablespoon of demerara sugar (or raw brown sugar)
- 1/2 cup of Nutella chunks or dark chocolate chips
- Pre-heat the oven to 180C.
- Line your loaf pan with parchment paper.
- Combine the flour, cinnamon, salt and baking soda set aside.
- Combine 1/4 cup of the chopped nuts with the demerara sugar. Set aside.
- Cream the sugar and butter using a standing mixer until it’s creamy (around 2-3 minutes). If you don’t have a standing mixer, can use a hand held mixer or just a wooden spoon.
- Beat in the eggs one at a time into the butter mixture using medium speed. Add the vanilla, mashed bananas and yogurt and continue to beat until well incorporated. Should not take more than 1-2minutes.
- Turn off the mixer. Add the flour mixture. Beat at low speed until well combined.
- Turn off the mixer and using a spatula, fold in the remaining 1/4 cup of nuts into the mixture.
- Pour half the batter into the loaf pan. Sprinkle with Nutella chunks or chocolate chips. Pour the remaining half of the batter to cover the Nutella chunks or chocolate chips.
- Sprinkle the nut / demerara sugar mixture on top of batter.
- Bake at 180C for 60-65 minutes. Insert a clean toothpick / wooden stick into the centre and if it comes out clean, your cake is baked. Mine took 65 minutes to bake. If your banana bread is turning too brown, you can tent with a piece of foil.
- Cool your banana bread on a rack and slice when cooled.