Last week, I had an enormous craving for banana bread, and since I had more than half of the jar of Nutella in my pantry, I thought that this would be an amazing idea. I think banana bread should be made by weekly.
The bread stores, so well, and it makes a fantastic breakfast or a great company for your afternoon coffee. It’s one amazing pick me up a snack, too.
If you never had this type of marbled bread I am here to tell you how easy this is to make. Even your kids, nephews, nieces or grandkids could help you make it, and they certainly would love the taste as well. I mean, what’s not to like, right?!
In the case of hazelnuts, you can totally use walnuts, but I had a cup of raw shelled nuts that I’ve roasted and crushed it for this bread.
I think it lifts the flavor and it gives you that crunch. If I could find a hazelnut oil that would be even better, but I didn’t. So, I’ve been using this time vegetable oil, although most of the time for banana bread I add coconut oil.
Which is great for your health and it does give you a deliciousÂ aroma.
Nutella-Banana Marbled Bread
- 2 cups 250g All-Purpose Flour
- 1 teaspoon 8g baking soda
- 1/2 teaspoon 8g salt
- 1 teaspoon 4g baking powder
- 4 tablespoons 60g sugar
- 2 large eggs
- 2 large bananas plus one more
- 1 teaspoon 5 ml Vanilla extract
- 1/3 cup 80 ml milk
- 3 tablespoons 40-45ml Oil (melted coconut oil works too)
- 1/2 cup Nutella
- 1 cup 150g roasted hazelnutsÂ (or walnuts), crushed
- Butter or coconut oil to grease the pan
Preheat oven to 375F (190C/gas 5) and roast hazelnuts, or raw walnuts. If they are already roasted do not do this step. They should roast for 5-7 minutes in the preheated oven. After roasting, let them cool off before crashing.
In a large mixing bowl add, Flour, Sugar, salt, baking powder, and baking soda. Mix to combine.
In the other bowl, mix two eggs and vanilla extract, then add to the flour.
Mash two bananas, preferably ripe, and add to the flour.
Pour milk, and mix all together to combine.
In the microwave safe dish, heat Nutella for one minute, or until soft.
Place soften Nutella in the mixing bowl. And add about 1 1/2 cups of white batter (banana batter) to the Nutella, then add half of the roasted, crushed nuts, and fold to combine.
PREHEAT OVEN to 350F (180C/gas 4).
Line with parchment paper loaf baking pan, or use a nonstick baking pan. Butter the pan slightly.
Add first half of the white batter, then pour allÂ Nutella batter, and top it with white batter.
Now, with spatula go from one side to the other side of baking pan to “slightly” mix both batters.
Sprinkle on top the rest of the nuts, and place two bananas, as shown in the picture. It is optional. You can slice the banana, or don’t use it at all.
Bake for 45-50 minutes at a medium-low temperature. *You can cover the top halfway through the baking with aluminum foil to prevent from burning.
Let it cool down for at least 45 minutes before cutting the bread.
Use walnuts instead of hazelnuts. You can use more if you like it nuttier. I like placing the nuts in a ziplockÂ bag and crushing with a hummer. Vegetable oil or coconut oil, hazelnutÂ oil would work as well. If your bananas are smaller, use 3 or 4. Mine were pretty large, so adjust. Â 1 large banana, approximately is around 200g, and one small one somewhereÂ around 100g. Poke with a toothpick in the very middle deep enough to see if it’s done. Store in airtight container, and it can last for up to 3 days at room temperature and a week in the fridge. If you DO NOT wish to make a loaf bread and wish for a coffee cake, baked in square or rectangle shape baking nonstick pan, this bread will bake much, much faster. Around 30-35 minutes.