Saturday, February 12, 2011

Bananutella Bread

A couple days ago it was Nutella Day...  I'm not sure why a moderately famous sweet treat is worthy of its own day, but I like the stuff, so why not? I had seen some cool pictures of banana bread swirled with nutella and figured it was worth a shot. The banana cupcakes muffins I made were quite tasty, so I decided to take the same recipe and make it into bread, with some adjustments.

Recipe based on the one from the Martha cupcake book.

3 cups cake flour (not self rising)
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
4 large very ripe bananas
3/4 cup buttermilk
1/2 tsp vanilla extract
3/4 cup unsalted butter @ room temperature
1 1/2 cups packed brown sugar
3 large eggs @ room temperature
1 cup hazelnuts toasted and chopped
3/4 cup nutella

Set your ovens to 350 and grease up two loaf pans.

Mix flour, baking soda, baking powder, baking soda, and salt - set aside

Combine buttermilk, bananas and vanilla in a bowl. Take a fork to it and get the big chunks out. Set this aside as well.

Using an electric mixer on high cream the butter and sugar together until pale and fluffy. Add eggs one at a time, stopping after each to scrape down the sides.

Kick the mixer down to low. Add half the flour, then half the banana mix, the other half of the flour, the other half of the bananas.

Now take approximately 1 cup of the batter and mix it with the nutella in a separate bowl.

Add the hazelnuts to the original batter. Pour it into the two loaf pans.

Take the nutella mixture, pour it over the top and swirl it in. (I didn't do a very good job of this... it might be better to add the nutella mix in the middle and then swirl it.)

Cook 1 hour or  until a toothpick comes out clean.

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