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!
This Chocolate Hazelnut Banana Bread recipe is a great way to use up 2 ripe bananas. Made with nutella and hazelnuts, this is perfect for breakfast.
- 5 Tbsp Nutella
- 10 tsp canola oil, divided
- 2/3 cup milk
- 1 Tbsp vinegar
- 3 Tbsp salted butter, softened
- 1/2 cup brown sugar, packed
- 2 medium bananas, sliced
- 2 large eggs
- 6.75 oz all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp 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.