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Nutella Banana Bread

This is an out-in-out steal from this site:  Nutella Everyday.  Can you imagine?  Recipes that only use Nutella?  The thing I love about Nutella is that it is pretty much the same amount of calories as peanut butter.  Just think about it for a minute.  Chocolate AND a hint of hazelnut!  Heaven.  

I'm always looking for a twist on banana bread and here it is.

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter,  
  room temperature
1 cup sugar
2 large eggs
1 1/4 cups mashed, ripe bananas
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick spray.  Mix together flour, baking soda and salt.  Let's be honest, does anybody do this anymore?  I know they say it incorporates better into the batter.  I just don't see the difference.  This is what I do.  In a mixer, beat butter and sugar until blended.  Add eggs, one at a time, beating after each one.  Mix in mashed bananas and milk. Now, I add the dry ingredients - ALL AT ONCE.  So, add flour, baking soda and salt.  Mix on medium speed until everything is mixed well.

You will need to soften the Nutella.  Microwave in a glass measuring cup for 30 seconds on high.  Mix one cup of banana batter into the Nutella and mix well. Make sure you lick the spoon when you are done.  Delish.  If it weren't for the raw eggs in the batter, I could eat this like fudge.

This is the fun part.  Drop spoonfuls of banana and Nutella batter into the loaf pan, alternating. Swirl with a knife.  I like to swirl the long way and then cross over it to make a pattern. I suggest you drop by small spoonfuls.  Otherwise, it doesn't mix as well and is pretty delicate after baked and prone to fall apart.

Bake 50-60 minutes.  Cool completely in pan on a wire rack.  Remove from pan.  It will be a little gooey inside, but that is sort of the point.  Enjoy!!

I had too much banana batter, so I put it in an individual cheesecake pan and it came out perfect at 350 degrees for 30 minutes.


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels