The other day while reviewing website documents I cam across the file where I keep track of all the recipes I’ve shared. To my surprise, I have now shared over 300 original recipes — wow! That’s not including recipes from foodie friends and cookbooks I have shared, including those the number would mostly likely be around 500. And I have so many more recipes siting in my drafts just waiting to be shared with you…or perhaps another cookbook…
Even with that crazy amount of shared recipes there are many that I make over and over again. One such recipe is this banana Nutella bread. It is a favorite of mine and hubby’s. We love to have it for breakfast. A warm slice with a smearing of soft butter that melts as you spread it over the bread is quite an awesome thing to see first thing in the morning. Now pair that with a hot cup of coffee and that’s a treat I’d never turn down.
Last week I was really craving the bread for an afternoon tea time, so I baked a small loaf. The recipe is in my archives but it doesn’t have a print-out option, so I’d like to make that available to you today. Here it is.
- 2 small ripe bananas = ½ cup or 150 grams mashed
- 1 medium egg
- ½ tsp. salt
- ¼ tsp. Bourbon vanilla or 1 tsp. vanilla extract
- 1 tbsp. brown sugar
- 2 heaping tbsp. Nutella or any hazelnut cream
- ¼ cup sunflower oil or melted butter
- ½ cup whole fat milk
- 2 cups all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp cocoa powder
- Preheat the oven to 200C or 392F, line a loaf mold with baking paper or butter and dust with flour then set aside. In a large bowl sift the flour, baking powder and baking soda. (If using cocoa powder, sift with these ingredients.) Set aside.
- In a separate large bowl mash the bananas, beat the egg into them for 2 minutes (to build some air). Next add the remainder of the wet ingredients and stir until well combined.
- Using a spatula fold the dry ingredients into the wet ingredients, just until all ingredients are incorporated, pour into loaf pan and place in center. Bake for 35 minutes or until baked through. Test the bread by inserting either a toothpick or butter knife into the center and if baked through it will come out dry. If there is batter on the toothpick/knife the bread needs to bake longer. Allow to cool before serving.
I think this is a great way to start the work week, don’t you? Hope you bake a loaf for you and your family.
What’s your favorite sweet bread to eat for breakfast?
P.S. Don’t forget August’s YBR roundup is this Saturday. You can add your recipe here.