I now have a half bushel bag of Apples, so the Banana Bread will slow down for a few weeks. I did buy the brown bananas over the weekend at the grocery store. They are no where near ready for baking. They need a few weeks of darkening to get just right.
As always, this recipe was really easy to make. There was ONE mistake made on this bread. The Nutella was to be swirled throughout the bread. I had my ADD moment, and it was all mixed together. The swirling would look cool, but this way was just as good. Read the recipe, understand the recipe and remember, modifications just happen sometimes.
Nutella Banana Bread
adapted from chef-in-training.com
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (half stick) butter
1 cup white sugar
2 large eggs
1 1/4 cup mashed ripe banana
1 teaspoon vanilla extract
1/3 cup milk
3/4 cup Nutella
Preheat oven to 350 degress. Spray or butter a 10 x 5 inch loaf pan.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat sugar and butter together at medium speed until light and fluffy. Add eggs, one at a time, mixing well after each one. Add bananas, milk and vanilla. Beat until when blended. Add flour mixture, beat at low speed until just incorporated.
Spoon Nutella into a small dish. Microwave for 15 seconds. Add to the Banana batter and mix. Pour into loaf pan.
(ALTERNATE: Spoon Nutella into a small dish. Microwave for 15 seconds. Add one cup of Banana batter to the Nutella and stir until blended. Pour plain Banana batter into loaf pan. Spoon the Nutella batter alternately with plain banana batter and swirl with a knife.)
Bake for 50 to 60 minutes, until it comes clean with a toothpick. Cool for least 15 minutes in the pan. Invert and cool on a wire rack.
~Chocolate bananas with a Nutty flavor. YUMMY~