Yes, yes we know food rules my world right now BUT besides the fact that I’m pregnant, we just moved from a 700 square foot apartment to a REAL house with a REAL kitchen and let me tell you — it begs to be cooked in. So here goes. This banana bread is soooo yummy and so easy and dare I say it has less sugar than my normal recipe. Or maybe I’m just telling myself that. The recipe makes two loaves, so enjoy! Recipe adapted from Zoe Bakes.
3 large or 4 medium (2 cups mashed) bananas, yellow with brown speckles
1 cup brown sugar, packed
4 oz. (1/2 cup) unsalted butter, melted
1/2 cup milk
2 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 cup Nutella
Preheat oven to 350°F. Grease two 8 1/2 x 4 1/2-inch loaf pans with butter, lined with buttered parchment.
Mash bananas. In a stand mixer combine the sugar, butter, milk, eggs, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the sugar/butter mixture slowly, just until smooth. Add the bananas and mix just until they are combined. (Careful not to over mix.)
Place the Nutella in a bowl and microwave for about 20 seconds to soften. Drizzle 2/3 of the Nutella over the banana bread batter. Gently fold the Nutella into the batter, trying not to over mix, so you can see the swirls when it’s baked. So pretty!
Divide the batter into the pans, trying not to overly mix the batter, so you still see the swirls!Add the rest of the Nutella and swirl into the top of the batter. Bake for about 45 minutes or until a tester comes out clean. Allow to cool. Dig in!