Tuesday, April 21, 2015

Try-It Tuesday: Nutella Banana Bread

I've had a love affair with Nutella ever since I studied abroad in London many moons ago and had my first Nutella and banana crepe. They used to have the best crepe stand by our tube station ... sigh. But I digress. Nutella is one of those staples that I always, always have in my house (thank you, Costco) and I rarely turn down a Nutella-related recipe. 

That being said, I rarely bake unless it's a holiday or special event, unless the mood strikes me for some reason. But, since we started the blog, I've been taking one for the team and trying more recipes. See what I do for you F'ers? :) 

A few weeks ago, I needed a recipe for banana bread, since I'd decided to make it for brunch at our friend's house. When I came across this Nutella banana bread recipe on Pinterest, I thought F-yeah! 

(Recipe from Chef in Training)


  • 2 cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1¼ cup mashed ripe bananas
  • 1 teaspoon vanilla
  • ⅓ cup milk
  • ¾ cup Nutella


  • Preheat oven to 350 degrees.
  • Spray 9×5-inch loaf pan with nonstick spray. 
  • In a medium bowl, whisk together flour, baking soda & salt.
  • In a separate large bowl, cream sugar and butter together. Add eggs, one at a time, beating well after each egg is added. Add mashed bananas, milk and vanilla and beat until well combined. Add flour mixture, beat at low speed just until flour is incorporated.
  • Scoop the Nutella into a small bowl or microwave-safe measuring cup and microwave for 15 seconds. Stir to evenly mix heated Nutella. Add 1 cup of the banana bread batter to the Nutella and stir until well mixed.
  • Spoon Nutella batter into the pan, then a layer of plain banana bread batter, alternating the batters as you go. Swirl batters together with a knife and don't assume it will look like a perfectly swirled bread you see in a cookbook. (See photo below)
  • Bake 50 to 60 minutes* Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely. 
*While the original recipe said 50-60 minutes, I baked mine for 60 and it still wasn't done. It ended up being more like an hour and 10 minutes, so check yours often, I'm sure it varies depending on the oven. 

This was the only picture I managed to take ...
probably because I was too busy getting Nutella out of my hair.

The verdict: F-Yeah!
While this made a MESS, as you can tell from the picture, I would still make it again. The recipe wasn't overly complicated for a non-baker, although the Nutella didn't add as much flavor as I'd hoped to the recipe. Either way, it was a yummy enough brunch treat. 


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