There were a load of bananas sat on the side in the kitchen that needed to be used up - a scenario that's happened before! Banana bread by itself doesn't go down very well with my housemates, so I decided to make a chocolate version instead. And to rebrand it as a cake-bread.
I discovered earlier this week that I own some measuring cups, so I was able to trial a Zoe Bakes recipe using them. I don't own a bread tin in my uni house however and so had to resort to using a 20cm cake tin. Zoe suggests that the nutella banana bread takes 45 minutes to bake in the two bread tins; in a cake tin it is closer to an hour.
To make nutella banana bread you will need:
3 or 4 over-ripe bananas
2 tsp vanilla extract
2 large eggs
1/2 cup of milk
1/2 cup of melted butter
1 cup of packed brown sugar
3 cups of plain flour
3 tsp baking powder
1 1/2 tsp salt
1/2 cup of nutella
Preheat the oven to 170C and grease and line the bread tins or the round cake tin.
Mash the bananas in the mixing bowl.
The easiest way of melting half a cup of butter, I have found, is to add almost half a cup of solid butter to your measure and if microwave safe microwave in the 1/2 cup, otherwise transfer to a microwaveable container and pour back into your measure.
Add to the banana the vanilla extract, eggs, milk and melted butter and stir it all together. Add to this the sugar, plain flour, baking power and salt and combine it all together.
Melt the nutella for approximately 30 seconds (depending on the power of your microwave) and transfer 2/3 of this to the bready-cakey mix. Give it a swirl to distribute throughout the mix but not so that it all turns a uniform brown. Pour into your prepared tin and pour the rest of the nutella on top, swirling a little with a knife.
Pop in the oven until cooked - 45 minutes in a bread tin or 1 hour in a cake tin. Check at regular intervals to ensure there is no wobble in the middle, a knife comes out cleanly and to make sure the cake isn't colouring too quickly. A piece of silver foil slipped on the top if your cake is browning too much does the trick.
Remove from the oven and allow to cool for about 10 minutes before releasing from the tin and allowing to fully cool (or until warm and cuttable…I'm sure you know which option I went for!)
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