Banana Nutella Bread

If you love rich banana flavor and a dessert that’s full of chocolatey flavor then Banana Nutella Bread is the dessert for you!

And you can also make Banana Nutella Muffins, just reduce the baking time.

It just so happens that chocolate and banana are a heavenly match; the addition of Nutella takes this banana bread to a new level!
If you’re looking for intense banana flavor then very ripe bananas are an absolute must. Microwave the bananas a few minutes, drain off the liquid and then simmer until it’s reduced by half.  You’ll end up with a wonderfully intense banana flavor.
It’ll be hard to resist eating this banana bread as soon as it pops out of the oven, but it’s better to serve it a day or two later to give the flavors a chance to enrich still further!

Banana Nutella Bread

Ingredients

Butter, softened, 85 grams (3 ounces)
Brown sugar, dark, 150 grams (5 1/4 ounces)
Eggs, 2 large
Bananas, (very ripe & black, about six), peeled, 1 kilogram (2.2 pounds)
Cream, 78 milliliters (1/3 cup)
Flour, 240 grams (8 1/2 ounces)
Baking soda, 1 teaspoon
Baking powder, 1/4 teaspoon
Salt, 1/2 teaspoon
about 1 – 1 1/2 cups

Cooking Instructions

Preheat the oven to 220°C (425°F).
Line a 21.5 x 11.5 centimeter (8.5 x 4.5 inch) with .
Reserve one banana to top the bread and mash the remaining bananas together.
Cook the bananas in a microwave oven on high for five minutes, in a glass bowl covered with plastic wrap, into which you’ve cut several slits.
Use a to drain and reserve the banana liquid from the pulp for about twenty minutes, stirring occasionally.
Set the pulp aside.
Simmer the banana liquid for about fifteen minutes until the liquid is reduced by half.
Add the liquid back to the banana pulp.
Use an electric mixer to cream the butter and sugar together.
Add the eggs, cream and bananas and mix for 30 seconds on medium.
Stir the dry ingredients together, then add to the mixer and combine just until fully incorporated.
Pour 1/3 of the batter into the loaf pan.
Using two spoons, dollop Nutella onto the batter. Dollops should be grape-sized; about 6 to 9 dollops per layer.

Add another third of the batter, and repeat with the Nutella dollops.
Add the remainder of the batter and again Nutella dollops.
Slice the reserved banana in half lengthwise and place on top of the banana Nutella bread.
Bake for thirty minutes, then lower the temperature to 175°C (350°F) and bake for another 25 to 30 minutes, or until a toothpick inserted into the bread comes out clean.
Cool thoroughly before removing from the loaf pan.
Serve immediately, or wrap in plastic wrap to freeze or serve the following day. Be careful though: little fingers go for it immediately!
A rectangular serving platter is ideal!

Please note: the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

Banana Nutella Bread

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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Chocolate and banana are a heavenly match; the addition of Nutella takes this banana bread to a new level! Very ripe bananas are an absolute must; reducing the banana liquid in half enriches the banana flavor still further. It'll be hard to resist eating this bread as soon as it pops out of the oven, but serving it a day or two later gives the flavors a chance to enrich still further!

Course: Dessert

Cuisine: American, international

Servings: 8

1x2x3x

Ingredients 

• 3 ounces Butter softened, 85 grams
• 5 1/4 ounces Brown sugar dark, 150 grams
• 2 Eggs large
• 2.2 pounds Bananas very ripe & black, about six, peeled, 1 kilogram
• 1/3 cup Cream 78 milliliters
• 8 1/2 ounces Flour 240 grams
• 1 teaspoon Baking soda
• 1/4 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 1/2 cup Nutella

Instructions

• Preheat the oven to 220°C (425°F).
• Line a 21.5 x 11.5 centimeter (8.5 x 4.5 inch) loaf pan with oven paper.
  
• Reserve one banana to top the bread and mash the remaining bananas together.
• Cook the bananas in a microwave oven on high for five minutes, in a glass bowl covered with plastic wrap, into which you've cut several slits.
  
• Use a fine mesh strainer to drain and reserve the banana liquid from the pulp for about twenty minutes, stirring occasionally.
• Set the pulp aside.
• Simmer the banana liquid for about fifteen minutes until the liquid is reduced by half.
• Add the liquid back to the banana pulp.
• Use an electric mixer to cream the butter and sugar together.
• Add the eggs, cream and bananas and mix for 30 seconds on medium.
• Stir the dry ingredients together, then add to the mixer and combine just until fully incorporated.
• Pour 1/3 of the batter into the loaf pan.
• Using two spoons, dollop Nutella onto the batter. Dollops should be grape-sized; about 6 to 9 dollops.
  
• Add another third of the batter, and repeat with the Nutella dollops.
• Add the remainder of the batter and again Nutella dollops.
• Slice the reserved banana in half lengthwise and place on top of the banana bread.
• Bake for thirty minutes, then lower the temperature to 175°C (350°F) and bake for another 25 to 30 minutes, or until a toothpick inserted into the bread comes out clean.
• Cool thoroughly before removing from the loaf pan.
• Serve immediately, or wrap in plastic wrap to freeze or serve the following day.

Nutrition

Serving: 90Grams | Calories: 654kcal | Carbohydrates: 88g | Protein: 9g | Fat: 31g | Saturated Fat: 24g | Cholesterol: 77mg | Sodium: 403mg | Potassium: 743mg | Fiber: 7g | Sugar: 46g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 4mg

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