Cooking with Nutella

I heart Nutella. Not as much as R. who would lick the jar if she could fit her tongue in it but settles for scraping the jar clean. That being said, I hear Nutella but don’t buy it very often. I usually don’t see it at the grocery (I don’t think this means its not there, I think I just don’t see), so I don’t buy it normally. But not long ago, I happened across Nutella on sale!

So, last weekend, I started looking for recipes that use Nutella. Let me tell you, there are a lot. A lot, a lot. After browsing approximately 13 million recipes, I decided to limit the search to nutella plus my favorite food, banana. 12,057 recipes later, I found this one: Banana. Nutella. Bread. Each word of the recipe is a thing I love.  I had to make it.

I made it yesterday. It took almost a week for me to make it because I love bananas so much I kept eating them before they were ripe enough. But I with some self-control, I had two very ripe bananas yesterday and made it.  It was everything I hoped. Amazing.

 

Look at that Nutella swirl… yum!

I made the recipe almost exactly as it was at this link, but I’ll reproduce it here so you don’t have to make the jump.

1 cup mashed very ripe banana (about 3 small)
1/2 cup brown sugar
1/2 cup low fat sour cream (I used plain non-fat yogurt)
1/4 cup butter, melted
2 eggs

2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

1/2 cup Nutella (I think more would have been better)

  • Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.
  • Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.
  • Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Bake mini loaves for 35 minutes or muffins for 18 minutes.

The only thing that could make this better would be more Nutella. Which I will use next time I decide to make this.

P.S. I might not have to wait that long next time around. When I went back to the site, I found this: Pumpkin Nutella Swirl Bread.

 

Advertisements

3 thoughts on “Cooking with Nutella

  1. Thanks for stopping by my blog, I too adore Nutella. Actually, I have to limit how often I buy it because I eat it with a spoon.
    Sounds like a great winter baking project, I just have to remember to reserve the Nutella.

  2. I agree more Nutella is always better. My husband will sometimes spread Nutella on the bread as well. I’m pretty good at scraping the jar clean too. Glad you enjoyed the recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s