Overly ripe fruit is constant in my household. I had a couple of bananas left sitting in my fruit basket. They’re way past its prime and it doesn’t appear that anyone will be reaching for it anytime soon so I decided to use them in this recipe. Chocolate and banana go so well together, why not pair it with Nutella? I used an 8-inch square pan for this because I wanted to be able to cut them in squares but feel free to use an 8-inch or 9-inch loaf pan for this. Baking time would still be the same.
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking soda
- 3/4 cup of sugar
- 1/4 cup of unsalted butter, softened
- 2 large bananas (about 1 cup), mashed
- 3 eggs
- 1 teaspoon of Mexican vanilla extract
- 1/3 cup of buttermilk
- 1/2 cup of nutella
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
In a medium bowl combine together flour, salt and baking soda. Mix well and set aside.
Using a stand mixer (or mix by hand) cream sugar and butter until well blended. Add bananas, eggs (one at a time, mix and then the next egg), vanilla extract and buttermilk. Mix until blended. Slowly add in the flour mixture into the wet ingredients. Mix at a low speed until just moistened.
Add 1 cup of batter to nutella. Stir until well combined. Spoon plain batter alternately with chocolate batter into the prepared pan. Swirl batters using a chopstick or knife. If using a knife, be careful not to scratch your baking pan.
Bake for 55-60 minutes or until toothpick/tester inserted into the center comes out clean. Let the bread cool in the pan on the cooling rack.
Adapted from The Scootabaker