NUTELLA BANANA BREAD
This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is "beurre noisette" which literally translates to hazelnut butter.
Provided by Yossy Arefi
Categories quick breads, dessert
Time 1h20m
Yield One 9-inch loaf
Number Of Ingredients 10
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.
NUTELLA BANANA BREAD RECIPE
NUTELLA RECIPE: The obsession with banana ( don't laugh like a 7 year old )... bread... and Nutella continues! ( see... you have to let me finish my sentence... i wasn't talking only about Bananas! ) For those of you who love Nutella cakes, you're in luck! I have another great recipe for you to put it to good use.
Provided by Uncut Recipes
Time P7Y6m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 01 - Preheat the oven to 180C / 350F degrees. 02 - Spray a 22x12cm / 9x5in loaf pan with some non-stick spray ( or butter/oil and flour the pan ). 03 - In a medium bowl, whisk together Flour, Baking Soda & Salt. 04 - In a second and separate large bowl, beat the Sugar and the Butter together with an electric mixer until well blended. 05 - Add the Eggs, one at a time, beating well after each addition. 06 - Using a third and small bowl, Mash the banana with a fork, trying to remove all the bits. 07 - Add the Banana Mash, Milk and Vanilla to the second bowl. Beat until everything is blended. 08 - Mix everything with the Flour mixture, beat at low speed just until the Flour is incorporated ( don't over mix ). 09 - Spoon the Nutella into a small dish and soften in the microwave for about 15 seconds. 10 - Add 1 cup of the Banana Bread batter to the Nutella and stir until blended. 11 - Spoon the Nutella batter alternately with the plain Banana Bread batter into the loaf pan. Swirl batters together with a knife. 12 - Bake for 50 - 60 minutes. 13 - Cool for at least 15 minutes in the pan, and then on a wire rack to cool completely.
Nutrition Facts : ServingSize 1 portion, Calories 310 cal, Fat 37 g
NUTELLA® BANANA SPLIT BREAD
Banana bread with chocolate chips, Nutella® swirls, and caramel sauce.
Provided by Serena Goldstein
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 732.1 calories, Carbohydrate 102.4 g, Cholesterol 79.5 mg, Fat 35.5 g, Fiber 3.5 g, Protein 7 g, SaturatedFat 17.9 g, Sodium 316.2 mg, Sugar 71.4 g
NUTELLA-STUFFED BANANA BREAD
The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
- Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
- Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
- Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.
NUTELLA® SWIRL BANANA BREAD
I have tried countless yummy banana bread recipes as my husband is literally obsessed with bananas! He'll eat them any way possible; on toast, in a shake, with ice cream, yogurt, etc! When it comes to banana bread he is my number one taste tester. This one uses a swirl of Nutella® for even more flavor.
Provided by Carla Maria
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
- Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
- Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
- Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.
Nutrition Facts : Calories 428.1 calories, Carbohydrate 67.9 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 335.6 mg, Sugar 40.2 g
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