For almost all of summer, I had treated myself to the express breakfast smoothie – a scoop of protein powder, half a frozen banana, a handful of frozen berries, a little shredded coconut, chia seeds, and a combination of almond milk and coconut water. With the weather tending to be a little cooler as of late, I’ve tired of my liquid breakfast, and as a result of this, at the end of the week I had some rapidly blackening bananas in the kitchen fruit bowl – giving me a heady waft of their over-ripe aroma every time I walked past.
While I had all of these good intentions for the bananas to go into a healthy smoothie, there really is no other way to use up over-ripe bananas than in banana bread. Amirite? 😉
Of course I would use my all-time favourite recipe. This recipe is one of the very first that was posted on this blog, and I’ve had many friends re-create it and dub it “perfection”, with its amazing fluffiness and aroma. I decided to make it a little differently this time, however, hence the need for this blog post… because I was going to fill them with nothing other than Nutella 😉
You will need:
- 150g butter, softened;
- 1 cup brown sugar, tightly packed;
- 2 eggs, lightly beaten;
- 2 ripe bananas, peeled and mashed (approximately one cup worth);
- 2 cups of self-raising flour;
- 1 t baking powder;
- 125ml milk;
- 1/2 cup Nutella chocolate hazelnut spread.
Preheat the oven to 180 degrees Celcius. Grease an eight-hole mini loaf tin. The quantity of this recipe will give you about 8-12, so re-use the same tin later, or grease two if you have another. Place a sheet of baking paper in each hole so that it covers the base and overhangs on two sides.
Using an electric mixer, cream the butter and sugar until pale. Add the egg, in two batches. The mixture will separate, but persist with it. Stir in the banana, and sift over the flour and baking powder.
Add the milk and stir with a wooden spoon until combined.
Into a mini loaf hole, spoon a tablespoon of this mixture in and flatten it out. Add a teaspoon or two of Nutella.
On top of that, spoon another tablespoon of the banana mixture and cover the Nutella as best as you can, smoothing it out.
Bake the loaves for about 20-25 minutes or until a skewer inserted into the side of a loaf comes out clean – as with the molten Nutella in the middle, it most certainly won’t come out clean!
Cool in the pan for about 10 minutes and then lift them out onto a cooling rack. These are best enjoyed warm, with the Nutella centre still oozy and piping hot.
This just takes morning tea naughtiness to a whole new level 😉 Enjoy your week, lovelies… x