Happy birthday, America!
I love Independence Day, not only because it gives me a (much-needed) short break in the middle of summer, but also because of BBQ parties, grilled steaks and burgers, and fireworks! I haven’t quite yet decided what I’ll be bringing to my friend’s party tomorrow, so today I’m sharing something that I made a couple of weeks ago!
I’m not a fan of bananas – something about the taste and texture is really gross to me – but I’m always up for banana bread and banana pudding. Weird, right? Banana bread is one of my favorite comfort foods, and recently I made a version with Nutella swirled right in!
Honestly, if there’s anything that can make bananas better for me, it’s Nutella.
The recipe is quite simple and turned out really nicely. The key is not to overmix the dough after adding the dry ingredients to the wet, or the bread may turn out too chewy – so, mix until the ingredients are just combined, and you don’t see the dry flour anymore.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2-3 medium ripe bananas
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Nutella
- 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan or Bundt pan.
- 2. Whisk together the flour, baking soda, and salt. Set aside.
- 3. In a mixing bowl, beat together the sugars and butter. Add the eggs and mix well. Mash the bananas, then add along with milk and vanilla extract. Mix until just combined.
- 4. In 3 additions, add the flour mixture to the butter mixture and mix on low speed until incorporated. Do not overmix. Pour half of the batter into prepared pan.
- 5. Microwave the Nutella in a separate bowl to soften. Swirl half of the Nutella into batter in the pan, then top with the rest of the batter. Add in the rest of the Nutella.
- 6. Bake for 45-55 minutes until inserted toothpick comes out clean. Cool for about 10 minutes before removing from pan, then cool completely.