Say that 10 times really quickly, nutella hazelnut banana bread, nutella hazelnut banana bread…ok I give up, just give me a slice. I found this gem of a recipe on Just One Cookbook and had to try it out. It’s sweetened with only honey and nutella and spiced up a little with some cinnamon, which gives it a really nice warm flavor. It was the perfect treat for this time of year.
We had some of the neighborhood kids over to share this loaf of deliciousness and it was definitely just as popular amongst the wee ones. Not really surprising with ingredients like Nutella, bananas, and honey. Regardless if it’s being baked for adults or kids, my guess is they are going to eat it, enjoy it and ask for more…
Nutella Hazelnut Banana Bread
Makes one 9 x 5 loaf
1 3/4 cup/240 g flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup/90 g Nutella
1/2 cup/120 ml honey
1 1/2 cup/about 4 ripe bananas, mashed
1/2 cup/120 ml buttermilk
1/2 teaspoon vanilla extract
1/2 cup/50 g hazelnuts, chopped
2 tablespoons hazelnuts, chopped
Preheat the oven to 350℉/180℃. Grease a loaf pan and line the bottom with a piece of parchment paper.
Whisk the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) together in a large bowl.
Combine the Nutella and honey in a small bowl and heat in the microwave until melted (about 30 seconds) and set aside to cool slightly.
Combine mashed banana, buttermilk, egg and vanilla extract in a medium bowl. Add cooled Nutella/honey mixture and stir together.
Pour into the flour mixture, add the hazelnuts and stir just until combined.
Pour batter into greased loaf pan and top with hazelnuts.
Bake for 50-60 minutes rotating pan halfway through. Bread is done when inserted toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from pan and allow to cool completely.
Wrap the bread well and store at room temperature for 2 days or in the refrigerator for up to 4 days.Adapted from Just One Cookbook