They won't go wrong, how can that possibly be right?
And the addition of banana.
As I was typing Nutella, the computer actually suggested another word.
WHAT? You mean Nutella doesn't exist in the dictionary?
This is pathetic.
Anyway, this banana bread is fantastic.
Moist, soft, fluffy.
I use the overripe bananas who people always think that it's too disgusting to be consumed.
Let me tell you something, you are so wrong.
You can use the bananas to make it into a cake, or bread. Or cupcakes.
Or, whatever you can think of.
Never waste these precious. They make the best out of dessert!
Nutella Banana Bread
Yields: 1 loaf
1 cup + 9 tablespoon - 200grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
2 eggs, room temperature
6 tablespoon - 85grams butter, melted and cool
5/8 cup - 120grams brown sugar
1/4 cup - 60ml milk
3 bananas, mashed until no lumps
3/4 cup - 85grams nutella
1 teaspoon rum or vanilla extract
Preheat oven to 350F/180C.
Grease a loaf pan with butter.
In a medium bowl, combine butter, sugar, milk, eggs and rum. Mix until just combine.
In another bowl, combine flour, baking soda, powder and salt.
Add the dry ingredients into the wet ingredients and mix just until smooth.
Add mashed bananas into batter and mix until just combined.
Place nutella on heatproof bowl over a pot of boiling water and stir until it becomes runny.
Alternatively, you may microwave about 20 seconds to soften it.
Take about 2/3 of the nutella and drizzle over the banana batter.
Gently fold the nutella using a spatula. Do not over mix.
Carefully pour batter onto prepared grease pan evenly so that the swirl will be even.
Add the remaining nutella and swirl the batter again.
Bake for 45 to 55 minutes, depending on your oven.
Remove from oven and let cool on wire rack before serving.
Or just eat them warm.
By: Black Baker