The top of this hazelnut-adorned banana bread is a sneak peek: There’s a layer of creamy chocolate-hazelnut spread in the center too.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for greasing the pan
- 2 1/2 cups all-purpose flour, plus more for dusting the pan (see Cook’s Note)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 3 very ripe bananas (about 1 pound)
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup chocolate-hazelnut spread, such as Nutella
- 2 tablespoons hazelnuts, chopped
Instructions
- Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
- Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
- Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
- Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 499 |
| Total Fat | 17 g |
| Saturated Fat | 12 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 3 g |
| Sugar | 50 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 249 mg |
Reviews
This is an amazingly yummy recipe. Quite the hit in my family. Give it a try and make sure to test that the inside is cooked.
A nice twist for a dedicated chocoholic. BE VERY SURE TO PAY ATTENTION TO THE NOTE ABOUT SPOONING THE FLOUR INTO MEASURING CUPS. .
The amout of sugar is a bit much for me. 1 cup is plenty. 4 large BLACK bananas makes up for the extra sweetness. Plus adds moisture.
The amout of sugar is a bit much for me. 1 cup is plenty. 4 large BLACK bananas makes up for the extra sweetness. Plus adds moisture.
This recipe made my entire family smile. It was just perfect.