Banana Bread with Nutella
Banana bread with swirls of Nutella takes a classic quick bread up a notch. A sweet and salty Nutella ribbon makes a welcome surprise in your snack cake.
Ingredients
- 1 stick (4 oz) unsalted butter, melted, plus more for the pans
- 2 cups mashed very ripe bananas (about 4 large)
- 1 cup lightly packed brown sugar
- 1/2 cup whole milk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1/2 cup store-bought or homemade Nutella
Instructions
- Preheat the oven to 350°F (175°C). Generously butter two 8 by 4-inch (20 by 10-cm) or 9 by 5-inch (23 by 13-cm) loaf pans, then line them with buttered parchment paper.
- In a large bowl, combine the bananas, brown sugar, butter, milk, eggs, and vanilla, and mix well with a wooden spoon.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until smooth.
- Scoop the Nutella into a small bowl and heat in the microwave until softened enough to drizzle, 20 to 30 seconds.
- Divide half of the banana batter between the prepared pans. Drizzle half of the Nutella over the two pans and run a small, thin knife through the batter in a zigzag or swirl pattern to distribute.
- Add the remaining batter to the pans, top with the remaining Nutella, and swirl into the batter with the knife again.
- Bake until a tester comes out clean, 40 to 50 minutes. Let the cakes cool in the pans for 10 minutes, then remove from the pans and set on a wire rack to cool completely before slicing.
Nutrition
Serving: 1portion | Calories: 307kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 455mg | Fiber: 2g | Sugar: 28g