I’m going to let you in on a little secret – I always halve the amount of sugar in recipes, and never once has anyone noticed or not loved the end result. The same is true for this Nutella banana bread – I found a delicious-sounding recipe at Chef in Training but thought to myself, “doesn’t Nutella already have a lot of sugar in it? Why would I use a whole cup of sugar on top of that?” Selfishly, I also prefer things that are a little less overwhelmingly sweet, but it’s also in the back of my mind when I bake desserts that more and more studies come out every year showing how bad sugar is for us in the amounts that the average American (and increasingly, people of other nationalities around the world) shovel it in. Bottom line, though, I’m not trying to preach, I’m just saying that everyone usually loves what I feed them and it’s made with limited sugar.
Everybody loves Nutella who isn’t a monster. I’ve been meaning to make a Nutella banana bread for a while, but we went through a phase where we banana-ed ourselves out so I didn’t buy bananas for a while and just had the plan in my back pocket. Unfortunately, we already had the Nutella in the house during the banana drought, and it has a tendency to disappear spoonful by spoonful when it’s around. Not pointing any fingers, but I don’t think it’s me or the cats eating it, so that just leaves one husband. When I finally had bananas on hand, I checked the jar and didn’t have enough Nutella. Bought another, bigger jar, and now we’ll live a life where we forever have banana and Nutella supplies that are out of sync. First world problems, amirite?
Yield: 10 servings Total Time: 1 hour 10 minutes (10 active)
- 2 cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, softened
- ½ cup sugar
- 2 large eggs
- 2-2½ ripe bananas, mashed (I had 5 to get rid of, so I made 2 loaves with 2½ each)
- 1 teaspoon vanilla
- ⅓ cup milk
- ¾ cup Nutella
- Preheat the oven to 350 degrees F and spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the sugar and butter together. Add the eggs, one at a time, beating well after each egg is added. Add in the mashed bananas, milk, and vanilla and beat until well combined. Add the flour mixture, and stir just until flour is incorporated, being careful not to over mix.
- In a small microwave save bowl, heat the Nutella for 15 seconds. Stir to evenly mix it. Add 1 cup of the banana bread batter to the Nutella and stir until well mixed.
- Spoon about half of the Nutella batter into the prepared loaf pan, then half the plain batter, and alternate batters again until both are gone. Swirl the batters together with a butter knife (to get beautiful and distinct swirls in the baked loaf you want to not overdo it, just give it a once or twice over in a zigzag with the knife.)
- Bake 50 to 60 minutes. Cool in the pan for at least 15 minutes. Remove the loaf from pan and place on a wire rack to cool completely.
- Slice and enjoy!
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