Nutella Banana Bread
Not sure how I first got the idea to eat frosting out of the can. But I do remember this: the summer I was 13, I was hired as a part-time babysitter for my neighbors. I loved playing with the kiddies for those few hours each day, but looked forward to nap time, when the tots were tucked away for an hour or two. That was when I could indulge in my little secret: a treat tucked in the very back of the pantry just for me. I would whip out a can of Betty Crocker chocolate fudge frosting and a spoon and delight in the pure sin of eating it straight up, no chaser. As I grew up and my taste buds got more sophisticated, my guilty pleasure morphed into a jar of Nutella. What a dangerous habit to have. Now I dare not risk having any on hand without good reason. This gorgeously gooey banana bread, laced with luscious Nutella through and through, seems like reason enough to me.
Nutella is bliss in a jar. Its chocolatey, nutty sweetness has a smooth and silky texture–my mouth waters just thinking about it. A perfect partner with bananas, it takes ordinary banana bread to new heights. To reduce the guilt factor of this cake slightly, I’ve combined white whole wheat flour with all-purpose flour to get extra points for fiber. You won’t taste the difference, but may feel better about yourself in the morning. This recipe makes two loaves: one to gorge on and one to give away, but can easily be halved to make only one loaf…if you fear the temptation.
Preheat oven to 350 degrees. Butter two 9 x 5 inch loaf pans. Line with parchment paper and butter parchment; set aside. Using a potato masher, mash bananas, leaving them slightly chunky.
King Arthur Flour makes a wonderful white whole wheat variety that has the nutritional value of premium whole wheat with a milder taste. I like to combine it here with unbleached all purpose, but if you can’t find it, just use 3 cups of all purpose. In a medium bowl, whisk together dry ingredients: flours, baking soda and kosher salt.
In the bowl of a stand mixer fitted with a paddle, cream together butter and brown sugar. Add eggs one at a time until incorporated, then add vanilla. No stand mixer? Use a hand mixer.
Add half the flour mixture to the creamed butter, mixing on low until just incorporated. Blend in buttermilk, then rest of dry ingredients.
Fold mashed banana into the batter until just mixed through. Soften the Nutella by heating it in a microwave for 20 seconds. Drizzle about half the Nutella over the batter and gently swirl it through. Carefully divide batter into loaf pans.
Pour remaining Nutella on the top of the batter in each pan and gently swirl it into the top, using an icing knife or the blade of a butter knife.
Place pans in oven and bake for 45 minutes, or until a tester comes out clean. Allow loaves to cool in pans on a rack for at least 10 minutes.
When cool, slice that gooey goodness. Wrap up the second loaf and send to a friend–someone you love very much.
Makes 2 loaves:
4 ripe bananas, mashed (2 cups)
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks) at room temperature,
plus more for pans
1 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup Nutella