Amazing, delicious, flavorful and gooey
2 cups all-purpose/plain flour
3/4 tsp. baking soda/bicarbonate of soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
3 medium ripe bananas
1/3 cup semi skimmed milk
1 tsp. vanilla extract
3/4 heaping cup Nutella
8×4 Loaf tin
First mash-up all 3 bananas and pre-heat your oven to 180 celsius (170 ‘C)
Mix together flour, baking soda and salt
Beat sugar and butter together until blended
Add eggs one at a time, beating well in between.
Add mashed bananas, milk and vanilla extract and beat until blended.
Add flour mixture and beat at a low-speed if using an electric mixer. You want to incorporate all the flour here without over mixing.
Taking your Nutella in a microwave safe bowl you then want to melt it for 15 seconds in the microwave.
Once melted add 1 cup of your banana bread mixture to the Nutella and blend well.
In a greased loaf tin you then want to alternate pouring in both batters (the Nutella batter and banana bread batter) swirling both batters with a knife as you go.
Once filled, add the remaining Nutella batter to the top and swirl in slightly.
Bake for 50-60 minutes in the centre of the oven.
Then leave cool in the pan for at least 20 minutes before turning out.
When slicing the bread it may look undercooked but it’s just the wonderful gooey Nutella!
Serves 10-15 slices depending on the size of your loaf tin and can be kept at room temperature for 2 days or refrigerated for a week.
Recipe credit: makeupsavvy
Prepared, tried and tested by: Preshana Singh
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