Nutella Stuffed Banana Bread Recipes

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.

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.

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.

NUTELLA® BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.
• Combine flour, baking soda, baking powder, and salt in a large bowl.
• Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.
• Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.
• Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.

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 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.