Nutella Swirled Banana Bread

Another recipe from Zöe Bakes Cakes, a banana bread with two options - a Nutella swirl, or a cream cheese icing. I obviously went with the Nutella version, and I actually made a half recipe because of my one loaf pan. For more detailed directions and the cream cheese icing variation, see Zöe Bakes Cakes or her website, which also includes detailed photos. (This is the baking cookbook of focus for May-June in the Rainy Day Bites Cookbook Challenge.)

Nutella Swirled Banana Bread

Ingredients

• 1 stick (4 oz) unsalted butter, melted, plus more for the pans
• 2 cups mashed very ripe bananas (about 4 large)
• 1 cup lightly packed brown sugar
• 1/2 cup whole milk
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1/2 cup Nutella

 

Directions

Preheat the oven to 350°F (175°C). Generously butter two 8 by 4-inch (20 by 10-cm) or 9 by 5-inch (23 by 13-cm) loaf pans, then line them with buttered parchment paper.

In a large bowl, combine the bananas, brown sugar, butter, milk, eggs, and vanilla, and mix well with a wooden spoon.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until smooth.

Scoop the Nutella into a small bowl and heat in the microwave until softened enough to drizzle, 20 to 30 seconds.

Divide half of the banana batter between the prepared pans. Drizzle half of the Nutella over the two pans and run a small, thin knife through the batter in a zigzag or swirl pattern to distribute.

Add the remaining batter to the pans, top with the remaining Nutella, and swirl into the batter with the knife again.

Bake until a tester comes out clean, 40 to 50 minutes. Let the cakes cool in the pans for 10 minutes, then remove from the pans and set on a wire rack to cool completely before slicing.