Does Florida really need another banana bread recipe? The answer is yes, when it’s made with Nutella and ripe bananas that turn into a cream before they get baked into this tasty loaf. Growing up, we had a banana tree in our yard that grew adorable little finger bananas. I loved, and still love, my mother’s banana bread, but at the urging of my own children, have added a Nutella swirl for a little sweet decadence. Even my middle child, who detests nuts and seeds, will eat Nutella by the spoonful. I like incorporating whole wheat flour to slightly offset the indulgence, but you can use all white flour if you prefer.
My Banana Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour or use ¾ cup more all-purpose
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 ripe bananas
- 1 stick 8 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ½ cup nutella
- ¼ cup chopped hazelnuts optional
- 2 large eggs
- Preheat oven to 325. Butter a 9 x 5” baking pan and set aside.
- In a small bowl, combine the flours, baking soda, baking powder, salt, cinnamon and nutmeg. Stir with a whisk to combine.
- In a stand mixer, cream 2 bananas with the sugar on medium-high speed about 4-5 minutes. Add the eggs one at a time, then the vanilla. Slowly pour in the butter and mix well.
- Add the flour and mix until just combined. Pour half of the batter in the prepared pan, then spoon blobs of the nutella around the pan. Pour the remaining batter over top, then sprinkle on the hazelnuts if using.
- Bake for 45-55 minutes until a toothpick comes out clean. The sides should pull away from the pan slightly, and the top should feel firm. Cool in the pan 10 minutes, then turn out onto a rack to continue cooling.