There's nothing like the smell of banana bread baking to make me happy. I started craving it after going to Starbucks the other day and trying a piece of their bread. Ick. I was not a fan, it was a bit bland for my liking, and kind of stale (it was late afternoon though). So, home I went to bake my own. I found a recipe over on the recipe girl website that incorporates a swirl of Nutella, and I had some heath "bits o brickle" toffee chips lingering in my cupboard, so I threw those in too. I baked the bread in my mini loaf pan (inherited from my grandma), the bread came out perfect, except that I had never used the pan before and overfilled the loafs so they started creeping over the top of the pans, but no harm done, just a little uneven on top! Strong banana flavor, rich chocolate hazelnut swirl, and buttery crunchy toffee sprinkled throughout. Waaay better than Starbucks, and cheaper too!
Nutella Toffee Banana Bread
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe banana
1/3 cup low fat yogurt (choose your flavor, I tried maple, it was good! But plain would be delish too)
1 tsp. vanilla extract
3/4 cup Nutella (chocolate-hazelnut spread)
Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan or 12 mini loaf pans with nonstick spray. In a medium bowl, whisk together flour, baking soda and salt. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
Add banana, yogurt, toffee chips and vanilla; beat until blended.
Add flour mixture; beat at low speed just until flour is incorporated (don’t over mix). Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.
Spoon Nutella batter alternately with plain banana bread batter into the prepared pan (or pans if you have mini ones). Swirl batters together with a knife. If using mini loaf pans, bake for 30-35 minutes, if using a regular size pan, bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven about three fourths of the way through cooking time to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking (I had to do this). Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
I wrapped the extras in parchment paper and tied with twine to give as presents.
Rich chocolaty swirl...
Hope you all have a beautiful Valentines Week!