Apparently we have a banana problem.
It happens every time we buy a bunch of bananas. We buy them thinking that we’ll end up eating them all, but are always left with a few that go beyond “ripe.”
And as usual, I hate letting them go to waste (for example, this) . So to get out of this dilemma, I turned to my trusty friend Google. I stumbled upon an amazing Marbled Nutella Banana Bread recipe from Sugar Plum Blog, that looked too good to pass up. And it was! The combination of ripe bananas with chocolate and hazelnut is tantalizing! A slice of this heavenly bread is perfect in the afternoon with a glass of cold milk or cup of steamy coffee or tea
Marbled Nutella Banana Bread
Yield: 1 9-inch Loaf
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- 6 tablespoons unsalted butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ cup Nutella
Preheat oven to 350°F and set aside a greased 9-inch loaf pan.
In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat mashed bananas, butter, sugar, brown sugar, and vanilla on medium speed until smooth. Add eggs one at a time, mixing well after each addition. Reduce speed to low and add flour mixture. Mix only until combined.
Divide batter in half and add Nutella to one part and stir until combined. Alternate spoonfuls of batter into the loaf pan until all of the batter is used up. Use a knife to swirl the batter and create a marbled effect. Bake for one hour, or until an inserted toothpick comes out with moist crumbs attached.