I just got back from the beach yesterday where I drank alcohol every day (whoops!) and ate whatever I wanted. Today I have been detoxing and cleansing my body but I can’t help but think about devouring this amazing, chocolaty, Nutella banana nut bread. Help!
The beach was amazing! We spent 7 days in Seaside, Florida where Mitch’s family has a beautiful home. Every day was the same but it never got old. Wake up, drink coffee, work out or play pickle ball, go to the beach, drink cocktails, eat, drink more cocktails, eat again, sleep, repeat.
I could totally move to the beach, become an island girl and probably be the happiest ever. There is something so organic, serene and majestic about the beach. It’s like you can just completely be yourself and not have to worry about rushing around, wearing make up or doing your hair, and most importantly, not sweating the small stuff. I think we could all use more beach trips in our life. I know some people greatly dislike the beach but it’s not actually about the sandy beach. It’s about being away from the hustle and bustle and just fully relaxing while enjoying mother nature. I’m already so relaxed just thinking about it…
Anyways, back to reality and back to this decadent dessert.
For this recipe you will need:
5 Tbsp Nutella
3 Tbsp canola oil, plus 1 teaspoon
4 Tbsp unsalted butter, softened
1/2 cup packed brown sugar
2 large eggs
2 ripened bananas
1 1/2 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
1/4 cup hazelnuts, chopped
4 oz bittersweet chocolate, finely chopped
Baking spray with flour
9 x 5 in loaf pan
Preheat the oven to 350 degrees F. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside. In a stand mixer or large bowl with a hand mixer, combine the 3 Tbsp canola oil, unsalted butter, ripened bananas, and brown sugar. Slowly and one at a time, add the eggs. Mix until everything is well combined. The flour mix and the buttermilk will need to be added in increments to the banana mixture. Beginning and ending with the flour mix, slowly add the flour mix and the buttermilk alternately to the banana mix. Mix until well combined.
Spray the loaf pan with an even layer of baking spray. In a microwave-proof bowl, microwave the Nutella with 1 tsp canola oil, about 20 seconds. Add half of the banana batter to the loaf pan. Pour the Nutella onto the batter. Pour the remaining batter over the Nutella and using a knife, swirl the Nutella into the batter. Sprinkle with the chopped hazelnuts and bake in the oven for 50-60 minutes, until a toothpick comes out with moist crumbs clinging. One thing I always notice with banana nut breads is that they are often times dry, so we want to avoid that and keep the bread as moist as possible. Remove the bread from the oven and allow to cool on a wire rack. Once the bread has cool, melt the bittersweet chocolate in a double boiler and drizzle over the banana hazelnut bread.
I think you will absolutely love this recipe! Bon Appetit!