Banana Bread With Nutella
It’s been a while since I made banana bread so I figure today is the day to make one again. This time I followed the banana bread recipe from the Better Homes and Garden cookbook, a gift from my Mother-In-Law. I usually add chocolate chips in my banana bread but this time around I decided to add Nutella instead. The results? Well, I had to “hide” the banana bread so we don’t finish the whole loaf in one night. We still got about half left to hopefully make it by tomorrow.
Ingredients
Method
- Preheat oven to 350°. Grease the bottom and sides of a loaf pan. Set aside. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in the center of flour mixture then set it aside.
- In a medium bowl, combine the beaten 2 eggs, mashed bananas, sugar, oil/butter and nutella. Add the egg mixture into the well of the flour mixture bowl. Stir the whole thing until moistened. The batter should be lumpy.
- Transfer the batter into the greased loaf pan. Bake it in the oven for 55-60 minutes. In the last 15 minutes of baking, loosely cover the pan with a foil to avoid over browning the top.
- To make sure it’s done baking, insert a toothpick in the middle. If it comes outs clean then it’s done. Cool the banana bread in pan on top of a wire rack.
The cookbook said you’re supposed to wrap the bread once completely cooled, then store overnight before slicing. Errrm well, that part of the recipe wasn’t followed. Like I said, I’m trying to make sure we still have some for tomorrow.
BTW, you can also add chopped walnuts in the bread if you want.
