Happy Birthday to me!
I know I’ve been too busy to use the oven lately (as seen by my smoothie, ice cream, and guacamole no-bake recipes, among others lately) but I made the exception for today. And even though it’s not a cake, I think that special occasions should be celebrated with banana bread.
Because it has fruit, it’s healthy, right? RIGHT? Please agree. I want to counter all the chocolate I’ve been eating lately by some good old fashioned banana-infused baked goods.
But of course I need to put some chocolate in here. Hey, I do what I want! It’s my birthday!
So how much do I like banana bread? Let’s count the ways:
Banana bread, a day in the life:
Breakfast: maple oatmeal banana bread
Snack: regular banana bread
Lunch: cream cheese pecan banana bread
Tea time: peanut butter banana bread with peanut butter glaze
Dinner: peanut butter cup banana bread
Dessert: THIS FREAKING BANANA BREAD!!
This was so good, it’s all gone now. That’s what I get for not baking for a long time. Or maybe it’s because I put it right next to me while I was writing my essays that are all due within the next few days. I know, I just live it up on my birthday.
So celebrate birthdays, anniversaries, … Mondays with this banana bread. I will give two chocolate covered thumbs up to that!
Chocolate Hazelnut Banana Bread
What you’ll need:
- 5 tablespoons Nutella
- 3 tablespoons + 1 teaspoon canola oil, divided
- 2/3 cup milk
- 1 tablespoon vinegar
- 3 tablespoons butter, softened
- 1/2 cup brown sugar, packed
- 2 medium bananas, sliced
- 2 large eggs
- 6.75 oz all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup hazelnuts, chopped
- Preheat the oven to 350˚F.
- In a small bowl, combine the Nutella and 1 teaspoon canola oil and microwave for 30 minutes, or until melted. Set aside.
- In a separate bowl, combine the milk and vinegar, and set aside to “sour”.
- In a large bowl mix together the remaining 3 tablespoons of canola oil, butter, brown sugar and banana using a mixer on medium speed. Beat until well blended. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Beating at low speed, add the flour mixture and “soured” milk alternately to banana mixture until fully incorporated.
- Pour half of the mixture into a lightly sprayed loaf pan. Top with chocolate mixture. Pour the remaining batter over the chocolate mixture. Using a wooden pick, swirl the batter. Sprinkle with hazelnuts.
- Bake for 55 minutes, or until a toothpick inserted comes out with moist crumbs clinging. Let cool in the pan for 10 minutes, then remove to cool on wire racks.
Adapted from: Eats Well With Others