We go through a lot of Nutella around here lately. Thank goodness for double packs at Costco. Taylor takes a Nutella sandwich for lunch at least 3 days a week. Megan has Nutella and graham crackers almost every day. But they wouldn’t even try this because there were bananas. That was okay though because it left more for me.
5 Tbs Nutella
3 Tbs Canola Oil
1 tsp Canola Oil
3 Tbs Unsalted Butter, softened
1/2 cup Brown Sugar, packed
2 medium Bananas, sliced
2 large Eggs
1-1/2 cups Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2/3 cup Buttermilk
1/4 cup Hazelnuts, chopped
1 ounce Semi-Sweet Chocolate, chopped
Preheat oven to 350 degrees. Grease and flour 9″x5″ baking pan.
Combine Nutella and 1 teaspoon oil in a microwave-safe dish; microwave on high for 30 seconds; stir.
Combine remaining oil, butter, brown sugar, and banana in a large bowl; mix at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each.
Combine flour, baking soda, baking powder and salt. Mix on low speed. Add buttermilk. Add flour just until combined.
Pour half of batter into pan and top with Nutella mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle with hazelnuts.
Bake for 50 minutes.
Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
Place chocolate in a microwave-safe dish; microwave on high in 15 second intervals; stirring in-between. Drizzle chocolate on top of bread; wait until chocolate has started to harden before cutting.
Total Fat 8.8g
Total Carbohydrates 19.4g
Dietary Fiber 1.0g
Nutrition Grade C