Banana and Nutella Loaf

The best part of any day

Like any parent, I’m conscious of what food my children are eating.  The Girl has always been a fussy eater.  Since she started weaning, I have aged myself by at least three years with the anxiety over whether she was getting the right balance of nutrients in her very narrow diet. I followed all the rules, I did the baby-led thing.  I introduced tastes slowly and let her only eat what she liked. The thing was, she didn’t like anything. Except mush that came pre-muddled in jars.  The Boy was far easier, he liked it all. Sweet, savoury, sour, spicy, it didn’t phase him.  That is, until he turned three. At three the only things he eats consistently are fruit, sweets and  food on my plate!

The only thing that I hate more in the kitchen than fiddly effort, is waste. Perhaps because I’m careful with our earth’s precious resources or maybe because of my African upbringing. More likely it’s because I’m tight.  Whatevs.  Well, since The Boy has decided that yellow fruit is no longer his thing, I had all these leftover bananas, decidedly on the turn,  but I was loathe to throw them out. Sometimes I slice them up and freeze them to use in a smoothie at a later date.  The Hubbs has even used them to make speedy banana ice cream before now.

But for me, there’s nothing that I can make with a couple of overripe bananas that comes close to rivalling this Banana and Nutella loaf. Nutella is surely a gift from above. Everything tastes better when smeared with that nutty chocolate magic spread. From pancakes to pastry, Nutella makes a good culinary situation great!

Ready, Steady, Bake!

Oh the serendipity! Oh, joy of joys, when I realised that I just happened to have all the ingredients required to whip up one of these bad boys.  The loaf is super easy to make, just follow the recipe and it comes out perfect every time.  Don’t worry if it looks a little black on top after cooking, this is most likely a Nutella swirl and will taste delicious.  Ready, steady, BAKE!

Banana and Nutella Loaf

Yield 9 x 5-inch loaf

  • 1/2 cup (1 stick or 113 grams) butter
  • 3/4 cup (150 grams) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, mashed
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (120 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (118 ml) milk
  • 1/2 cup (150 grams) nutella

Preheat oven to 180 degrees C. Grease a loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract and mashed bananas until fully incorporated. Mix in the flours, baking soda, baking powder, and salt. Stir in the milk. Set aside.

In a small microwave-safe bowl, place the Nutella and heat for 15-30 seconds until lightly warmed and melted. Be careful, though; if the Nutella gets too warm it will seize up into a solid so less time in the microwave is better.

In the loaf pan, transfer 1/3 of the bread batter. Drizzle 1/3 of Nutella over the top and, using a butter knife, lightly swirl into the batter. Complete this step two more times, creating three layers. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.