Brown Butter Nutella Banana Bread Recipes

BROWN BUTTER NUTELLA BANANA BREAD

Steps:

• Preheat the oven to 350°. Butter a 9x5x3-inch loaf pan.
• Mash 3 bananas in a bowl, sprinkle cinnamon on top (I just eye-balled a few shakes) and mix together.
• Mix the flour, baking soda and salt together in a bowl and set aside.
• Brown butter: Melt butter over medium heat. Occasionally scrape the bottom and sides of the pan with a rubber spatula until the butter foams, then turns a deep golden brown and transmits a nutty smell (about 5 minutes). Make sure to watch your butter closely because it can burn very quickly. Turn the heat off and pour your butter into a large heat-safe mixing bowl to cool.
• When butter is cooled, add mashed bananas, sugar, yogurt, eggs and vanilla extract and stir until the mixture is evenly combined.
• Pour the flour mixture into the wet ingredients one section at a time, stirring evenly to incorporate. Be careful not to overmix.
• Pour half of the batter into the prepared pan and use an offset spatula to even out the mixture.
• Heat ⅓ cup of Nutella in the microwave for 15 seconds so it is easier to manipulate.
• Spoon half of the Nutella in several spaced out dollops on top of the batter and use a toothpick to swirl the Nutella. Swirling can be done by dragging a toothpick vertically and horizontally across the dollops to create a desired pattern.
• Spoon the remaining batter on top of the Nutella layer and flatten with offset spatula. Add remaining Nutella in dollops on top of the bread and swirl into a desired pattern.
• Cut a medium-sized banana in half vertically. Pour a little bit of dark brown sugar onto a plate or cutting board and shimmy the bottoms of both halves of the banana in the brown sugar until fully coated. Place the bananas cut-side up on top of the batter and sprinkle a little brown sugar on top of each banana.
• Bake bread for 55-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If you are using a metal loaf pan, set your timer to 45 minutes to make sure your loaf doesn't burn.
• Upon removing your banana bread from the oven, use a pastry brush to brush the top of the loaf with 2 tablespoons of brown butter. Instead of making all of the brown butter at once, I chose to make a second batch of brown butter when the bread was almost done finishing in the oven.
• Allow banana bread to cool and serve slightly warm.

NUTELLA® BANANA SPLIT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
• Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
• Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
• While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
• Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

BANANA BREAD-NUTELLA® BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat sugar, sour cream, softened butter, and eggs together in a bowl until creamy. Add mashed bananas and vanilla extract and blend again. Add flour, baking soda, and salt and blend again until smooth and creamy. Fold in walnuts. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Remove brownies from the oven, leaving oven on. Add chocolate-hazelnut spread to the top without spreading. Return pan to the hot oven until chocolate-hazelnut spread is softened, 2 to 3 minutes. Remove from oven and spread chocolate-hazelnut spread over brownies.

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.