Nutella Swirled Banana Walnut Bread
After you try this, you’ll never look for another banana bread recipe. Best. Banana bread. Ever. It’s a healthy treat that will also satisfy your sweet tooth (double win!) A light, moist, decadent bread that perfectly blends the wonderful flavors of chocolate and banana together.
If you ever have overripe bananas, put them to good use by making banana bread. They act as a natural sweetener so you can put in less sugar! The browner the banana, the better. The sweetness from the Nutella also allows you to cut back on additional sugar.
I made this one Saturday afternoon and the whole loaf of bread was demolished by my family within 24 hours. Several days later I made another loaf for the my co-workers at my summer internship. It was a huge hit and since they all do nutrition research, it got bonus points for being healthy. (Walnuts=Omega-3s!!!)
Eat it for breakfast, eat it for dessert, a snack, whatever! Just beware that once you make it, it won’t stick around for long :p
NUTELLA SWIRLED BANANA WALNUT BREAD
3 tablespoons canola oil
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
2 medium ripe bananas
2 large eggs
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk *
1 cup plus 1/2 cup walnuts, divided
3 tablespoons plus 3 tablespoons Nutella, divided
Heat oven to 350 degrees F.
In a large bowl or bowl of a stand mixer, beat together canola oil, butter, brown sugar, and bananas until well combined. Add eggs in one at a time, beating well after each addition.
In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Alternately add flour and buttermilk to banana mixture, beginning and ending with the flour mixture. Stir after each addition until just combined.
Using your hands, break 1 cup of walnuts into halves. Fold them into the mixture.
Spray a 9×5 inch loaf pan with baking spray. Pour half of the batter into the pan.
Drizzle entire surface with 3 tablespoons of Nutella. Pour in the remaining batter and drizzle the other 3 tablespoons of Nutella on top.
Use a knife or chopstick to lightly swirl the batter.
Sprinkle with chopped walnuts.
Bake bread until deep golden brown, about 50-55 minutes. Check by inserting a toothpick in the center and see whether it is clean. Remove from oven and cool 10 minutes in pan. Then remove from pan and cool on a cooling rack.
*If you don’t have buttermilk you can substitute it with a mixture of lemon juice and milk. Pour a tablespoon of lemon juice into a 1 cup measuring cup and fill the rest of the measuring cup with milk. Stir and let sit for 2 minutes. Then use 2/3 of it for the recipe.
adapted from Pass the Cocoa
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