Monday, April 20, 2015

Chocolate Hazelnut Banana Bread

Yes I'm in that situation again where I have some bananas getting a little overripe. What to do?? Yet a different banana bread recipe!


Chocolate Hazelnut Banana Bread (Adapted from Cooking Light)

5T Nutella
1 t canola oil
3 T canola oil
3 T butter
1/2 c brown sugar
2 medium bananas
2 eggs
1 1/2 c flour
3/4 t baking soda
1/2 t baking powder
1/2 t salt
2/3 c buttermilk
1 oz milk chocolate

Combine Nutella and 1t oil in a small bowl. Microwave for 30 seconds or until melted. Stir and set aside.

Combine 3 T oil, butter, brown sugar and bananas in a large bowl. Beat until well blended. Add eggs 1 at a time; mixing well after each addition. In a small bowl combine flour, baking soda, baking powder, and salt. Add flour mixture, alternating with the buttermilk and ending with flour.

Pour 1/2 of batter into a greased loaf pan. Spread Nutella mixture over batter. Pour in remaining batter. Use a spatula to swirl batter. Bake at 350 for 55 minutes or until tooth pick inserted comes out clean. Cool in pan for 10 minutes and turn out on rack to cool. Melt chocolate in microwave (in 15 second bursts). Drizzle chocolate over banana bread.
Bad swirling skills - see that layer of Nutella down the bottom (you might need to squint a little)
I must confess yet again my swirling and drizzling skills fail me. I think the swirl was not as swirly as I would have liked. The drizzle was more of an ooze. So I basically smeared the chocolate over the bread and dragged a fork through it - doesn't look too bad??

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