Nutella And Hazelnut Stuffed Banana Bread Recipes

NUTELLA AND HAZELNUT STUFFED BANANA BREAD

Steps:

• Preheat oven to 350 F.
• In a large mixing bowl, mash bananas with a whisk attachment or a fork until smooth.
• Add melted butter and blend together.
• Add brown sugar, sugar and vanilla to banana mixture and mix well.
• In another bowl, add flour, baking powder and salt and mix together.
• Add flour mixture to banana mixture followed by the milk and blend until batter is smooth and well mixed.
• Grease a bread pan or line bread pan with parchment paper.
• Pour batter into pan.
• Spoon nutella along the center of the loaf across the length wise distance of the pan.
• Sprinkle with hazelnuts and chopped banana if adding it.
• If you like a saltier bake, add a sprinkle of salt on top of loaf before you bake.
• Bake for roughly 1 hour and 10 minutes or until nutella center sinks and sides rise up and a toothpick can be inserted into the side bread part and comes out clean.
• Remove from oven and allow to cool before slicing and enjoying.

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

NUTELLA-STUFFED BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 8 ½ x 4 ½ inch loaf pan.
• Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
• Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan.
• Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together.
• Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread.
• Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.

BANANA AND NUTELLA STUFFED FRENCH TOAST

Steps:

• Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
• Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
• Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
• Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
• Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.

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.