If you’re ever in need of brightening up somebody’s week, bring them this loaf of banana bread. This Sunday I baked a Nutella Swirl Banana bread, for no reason other than the fact I had 6 over ripe bananas wasting on my kitchen side and I had that baking urge. I posted a photo on my social pages and got quite possibly my biggest response to a bake.
I totally understand why though, it’s one of those magical bakes which even the most amateur baker can whip up so I’m not surprised to hear it has become popular in cuisines all over the world.
This couldn’t make me happier because as somebody who hates waste, baking Banana Bread is giving bruised black bananas the opportunity to shine and backing this opportunity all the way is supermarket chain, Sainsburies.
I learnt recently that as a country we throw away 162 million bananas a year all of which are perfectly edible. As a result of these findings sainsburies are using bananas not purchased in their stores to make banana bread and I think we all need to be a bit more Sainsburies!!!
There are so many different recipes, ingredients and methods behind the perfect Banana Bread. Should you use chopped, pureed or squished banana? Wholemeal flour or plain white flour? Honey or sugar? The answer depends solely on your preference. Using honey and wholemeal flour give you a healthier alternative but if you’re adding Nutella and chocolate like I am here you’ve lost all hopes of attempting to be healthy. That being said I am all for the “Better for you” alternatives so will look at putting together another recipe that’s exactly that.
Until then I promised to post the recipe to Sunday’s Nutella Banana Bread, so for all you fans grab those brown bananas and let’s get going.
Makes | 1 loaf
Preparation time | 20 minutes
Baking time | 40 -55 minutes
4 over ripe bananas
1 ripe banana – cut in half
1tsp vanilla essence
100g butter melted
2 large eggs
175g light brown sugar
250g plain flour
1tsp baking powder
100g dark chocolate chips
Preheat the oven to 180°C (160°C fan) and grease and grease a loaf tin.
In one bowl mash together 4 over ripe bananas and melt the 100g butter in a pan. Mix the eggs and melted butter with the bananas then add the vanilla essence. Leave this wet mix to one side.
In a separate bowl mix the flour, light brown sugar and baking powder together then add the wet mix to it, stir until just combined to create your banana bread batter.
Stir in the chocolate chips and melt the Nutella down in a pan over a low heat or in the microwave.
Pour the Nutella into your batter and swirl together before transferring quickly to your loaf tin, then peel and cut the ripe banana in two and rest one half on top of the mixture. Sprinkle with a little brown sugar and bake for 45 – 55 minutes or until a cake tester comes out clean.
The remaining half of banana can be enjoyed with a few spoons of Nutella while you patiently wait.
This bread can be enjoyed at room temperature or lightly toasted on its own or with a generous helping of Nutella.
It will keep for 3 days at room temperature or up to 7 in the fridge.
If you want to make several loaves, these will freeze well for up to 6 months. I like to cut mine into slices first and wrap them in cling film, this way I can simply defrost them per slice by leaving overnight on the kitchen side or toasting it.
Let me know what you all think. I think I’ll be making more versions of this so keep your eyes peeled.