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 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® BANANA SPLIT BREAD
Banana bread with chocolate chips, Nutella® swirls, and caramel sauce.
Provided by Serena Goldstein
Categories Chocolate Banana Bread
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
BANANA SPLIT BREAD
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! -Janis Allnatt, Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA SPLIT BREAD
A yummy twist on banana bread... I also use this recipe to make muffins, just bake for the amount of time suggested on the banana bread mix box. If I make bread, I rarely make the glaze because it doesn't really need it and the bread is very moist. If making muffins, those tend to be less moist, so I will drizzle the glaze on.
Provided by SashasMommy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- Grease and flour bottom of pan.
- Add water to reserved pineapple juice to make 3/4 cup.
- In large bowl, combine all bread ingredients and stir till moist.
- Pour batter into pan and bake at 375 for 55-60 minutes or until toothpick comes out clean.
- Cool loaf in pan for 15 minutes.
- Remove from pan, cool for 45 minutes.
- Glaze: In small bowl, combine all glaze ingredients and stir until well blended. Drizzle over cooled loaf.
- HIGH ALTITUDE: Add 1 tbsp flour to mix. Bake at 375 for 50-60 minutes.
Nutrition Facts : Calories 1285, Fat 75.6, SaturatedFat 22.9, Cholesterol 425.9, Sodium 162, Carbohydrate 150.8, Fiber 7.5, Sugar 137.7, Protein 17.9
BANANA SPLIT BREAD
Make and share this Banana Split Bread recipe from Food.com.
Provided by Bluenoser
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl cream butter and sugar.
- Beat in egg.
- In a second bowl combine milk and mashed bananas.
- Combine flour, baking soda and baking powder.
- Add to cream mixture alternately with banana mixture.
- Fold in pecans and chocolate chips.
- Pour into greased loaf pan
- Bake 350°F 60 to 70 minutes.
- Cool 10 minutes before removing from pan.
- Complete cooling on wire rack.
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- In large mixing bowl, beat butter and brown sugar. Add baking powder, baking soda, and salt, and mix until thoroughly combined. Add flour and blend until it reaches a sandy texture.
- In a separate small bowl, lightly beat eggs, then slowly add to main bowl. Add bananas and mix again.
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- In a large bowl, mash bananas until relatively smooth and liquid. Add sugar, oil, and vanilla; stir to combine. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Stir dry ingredients into banana mixture until no pockets of flour remain.
- Pour half of the batter in prepared loaf pan. Evenly dollop 3 tablespoons Nutella across the surface of batter in several clumps. Run a butter knife through the batter and Nutella, creating a swirling pattern. Pour remaining batter on top. Add remaining 3 tablespoons Nutella on top of the batter and repeat swirling process.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow to cool before removing from pan and slicing.
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