Nutella Banana Bread
User Reviews
5
Nutella Banana Bread
Description
Nutella Banana Bread offers a moist loaf enriched by mashed bananas, honey, and a Nutella and honey mixture blended into the batter. The dry ingredients include all-purpose flour, leavening agents, kosher salt, and warm spices such as cinnamon and allspice, providing the bread with a tender crumb and nuanced flavor. The recipe uses buttermilk and egg to add moisture and richness.
Baking occurs in a loaf pan at 350°F for about 50 to 60 minutes, with an indication to rotate for even baking and test doneness with a skewer. The topping of sliced almonds and turbinado sugar adds texture and a slight sweetness to the crust. The combination results in a banana bread with a balance of fruity, nutty, and sweet flavors with a soft interior and crunchy, sweet topping.
This bread is suitable for breakfast, snacks, or dessert, served sliced. The recipe yields one standard loaf and provides a refined take on classic banana bread with the added depth of Nutella and spices.
The recipe is adapted from Tutti Dolci, emphasizing careful combining of wet and dry ingredients to avoid overmixing and obtaining proper texture.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt Diamond Crystal brand
- ½ tsp cinnamon
- ⅛ tsp allspice
- ⅓ cup Nutella (5 Tbsp)
- ½ cup honey (8 Tbsp)
- 4 ½ banana 1 ½ cup or 450 g of mashed banana, medium
- ½ cup buttermilk
- 1 egg large, 50 g each without shell
- ½ tsp vanilla extract pure
- ½ tsp almond extract
Topping:
- 2 Tbsp almonds sliced
- 1 ½ tsp turbinado sugar
Instructions
- Gather all the ingredients.
- Preheat oven to 350°F (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray a (9" x 5" or 23 x 13 cm) loaf pan with nonstick spray and place a sheet of parchment paper on the bottom.
- Whisk all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and allspice) together in a large bowl. Make a well in the center of the mixture.
- Combine Nutella and honey in a small bowl and heat in the microwave until melted, (about 30 seconds) and cooled slightly.
- Combine mashed banana, buttermilk, egg, and extracts in the medium bowl.
- Add cooled Nutella-honey mixture in the medium bowl.
- Add to flour mixture in the large bowl and stir just until combined.
- Pour batter into the greased loaf pan and top with almonds and turbinado sugar.
- Bake at 350°F (177ºC) for 50-60 minutes, rotating the pan halfway through. The bread is ready when an inserted skewer in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes, then remove from pans and cool completely.
To Store
- Wrap the bread well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.
Notes
- The loaf pan should be greased and lined with parchment paper on the bottom to prevent sticking and allow easy removal.
- Rotate the loaf halfway through baking for even cooking and test doneness with a skewer inserted in the center; it should come out clean when ready.
- The banana measurement is specified as 4 ½ medium bananas, which yields about 1 ½ cups or 450 grams of mashed banana for accuracy.
- Use pure vanilla and almond extracts to ensure authentic flavor notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9"
Amount Per Serving
Calories 2565 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2565kcal | 128% |
| Carbohydrates | 487g | 162% |
| Protein | 49g | 98% |
| Fat | 55g | 85% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 2330mg | 97% |
| Potassium | 2764mg | 59% |
| Fiber | 27g | 108% |
| Sugar | 257g | 514% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 40mg | 44% |
| Calcium | 657mg | 66% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
