I know what you’re thinking, another banana bread?! The internet may not have space for another basic banana bread, but this my friends is anything but basic thanks to one of the greatest products on earth, Nutella. No matter how hard I have tried to make a homemade chocolate hazelnut spread, or try out boujee alternatives, there is truly nothing like good old fashioned Nutella, and if you are anything like me, you know to stock up in bulk from Costco. Having two gigantic jars in my pantry at all times has made it VERY easy to slip it into whatever I happen to be cooking up, including my morning toast.
f II were smart and concerned with SEO friendly recipes titles, I would call this “One Bowl Banana Bread” but the truth is, it requires two bowls and I HATE when I am lied to about the number of dishes I need to do. That said, this recipe could not be any easier. No mixer required, no softening butter required, you basically whisk everything together in a large bowl, sift in the dry ingredients, then mix about a cup of the batter with Nutella so you can get a marble effect when it bakes. If you can’t be bothered with using more than one bowl, you could totally whisk the nutella in with the wet ingredients instead of marbling some of the batter. As for other substitutions, this recipe is pretty infinitely adaptable. If you don’t have sour cream, full fat plain yogurt works well, and if you’d rather save your olive oil for other uses, you can swap that for vegetable or canola oil, but I prefer the flavor the olive oil provides. Whatever you end up using, make sure you start with VERY ripe bananas; the browner the better. I don’t add too much additional sugar so you want to make sure you are getting lots of flavor and sweetness from the bananas. If you have a hankering for banana bread and no ripe bananas, one tip I like to use is to roast whatever bananas I do have at 400˚F (in the peel) on a sheet pan for about 25 minutes. It will really bring out the natural sweetness!
So without further ado, let’s throw it back to the only good that came from 2020 (besides my sweet Teddy Bear!) ; banana bread!
- 4 very ripe bananas, about 1 cup mashed banana) (376 grams)
- 1 cup brown sugar (220 grams)
- 3/4 cup olive oil
- 1/2 cup sour cream (120 grams) (or plain full fat yogurt)
- 2 eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup nutella (147 grams)
- nonstick cooking spray
Preheat the oven to 350˚F and spray a 10 by 5 inch loaf pan with nonstick spray, then line the pan with parchment paper and spray again.
Add bananas and brown sugar to a large bowl and mash with a potato masher. Add olive oil, sour cream, eggs and vanilla and whisk until fairly smooth.Place a fine mesh strainer over the bowl and sift in flour, baking soda, cinnamon and salt. Whisk until smooth.
Remove 1 cup of batter and place in a medium bowl. Add nutella to the 1 cup of batter and whisk until thoroughly combined. Set aside.
Scrape half of the plain batter into the prepared pan, then dollop about 1/2 of the nutella batter on top in teaspoon sized increments. Swirl with a toothpick or cake tester. Add remaining plain batter on top, then dollop with remaining nutella batter. Swirl until desired marbled effect is achieved.
Bake for about 70-75 minutes, or until a cake tester inserted in the center comes out clean. Let cool completely before slicing.
I’ve had the bourbon shortbread cookies and they taste like a true “Old Fashion”.
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