Once upon there was banana bread. It was good. Delicious even. Banana bread got a lot of high fives and pats on the back for being such a lovely part of the morning. Then one morning, banana bread was out on a walk and noticed someone tall, dark and chocolately crossing the street. “Who could it be?” banana bread wondering, following behind the mysterious European stranger. The stranger, it turns out, was not just good looking, but tasted heavenly as well with it’s hazelnut chocolate goodness being hard to resist. Nutella was it’s name. Banana bread and nutella quickly became friends and decided it was time to make the world a better place. “What if we combined my deliciousness with your deliciousness and made breakfast magic?” they asked. And so, nutella swirl banana bread was born.
Ok, so I’m not entirely sure this story is true, but that’s how folklore goes, ya’ll (pulling out my southern slang this mornin’). Regardless, this recipe is G.O.O.D. good. The bread was the perfect amount of banana and chocolate swirled together in a bakery bliss. Now, I’ll be the first to admit that my photos don’t do this bread justice. I wish I have cut from the other end where the swirls were more… well… swirly. Thankfully, the perfection (or lack of) of the swirl didn’t affect the goodness of this bread. My not-so-awesome over also burned the top of my loaf (make sure you cover the top with foil if it starts to get too dark). If you like nutella as much as I do (as evidence by cookie recipes #1 and #2) you have to make this. You won’t be sorry.
1 cup white flour
1 cup whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter softened
1 cup sugar
2 large eggs1
1/4 cup mashed ripe bananas
1 tsp. vanilla
1/3 cup milk or almond milk
1/2 heaping cup Nutella
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray. In a medium bowl, whisk together the flour, baking soda & salt.
2. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add the eggs, one at a time, beating well after each addition. Next, add in banana, milk and vanilla. Beat until blended.
3. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
4. Warm your Nutella if you haven’t already, about 15 seconds in the microwave. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon the Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
5. Bake 50 to 60 minutes, until your knife comes out mostly clean (it’s ok if it’s a tiny bit gooey). Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
Yeilds one bread loaf.
Recipe adapted from Chef In Training