NUTELLA AND HAZELNUT STUFFED BANANA BREAD
Delicate banana bread loaded with a cavern of nutella and hazelnuts! Truly decadent and delicious!
Provided by Aryn
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- In a large mixing bowl, mash bananas with a whisk attachment or a fork until smooth.
- Add melted butter and blend together.
- Add brown sugar, sugar and vanilla to banana mixture and mix well.
- In another bowl, add flour, baking powder and salt and mix together.
- Add flour mixture to banana mixture followed by the milk and blend until batter is smooth and well mixed.
- Grease a bread pan or line bread pan with parchment paper.
- Pour batter into pan.
- Spoon nutella along the center of the loaf across the length wise distance of the pan.
- Sprinkle with hazelnuts and chopped banana if adding it.
- If you like a saltier bake, add a sprinkle of salt on top of loaf before you bake.
- Bake for roughly 1 hour and 10 minutes or until nutella center sinks and sides rise up and a toothpick can be inserted into the side bread part and comes out clean.
- Remove from oven and allow to cool before slicing and enjoying.
CHOCOLATE HAZELNUT BANANA BREAD
Provided by Giada De Laurentiis
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
- Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
- Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.
BANANA AND NUTELLA STUFFED FRENCH TOAST
With melted Nutella, warmed bananas and a cinnamon-flavored custard coating, this French toast is indulgent and impressive--but secretly very easy to make.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
- Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
- Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
- Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
- Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.
NUTELLA® SWIRL BANANA BREAD
I have tried countless yummy banana bread recipes as my husband is literally obsessed with bananas! He'll eat them any way possible; on toast, in a shake, with ice cream, yogurt, etc! When it comes to banana bread he is my number one taste tester. This one uses a swirl of Nutella® for even more flavor.
Provided by Carla Maria
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
- Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
- Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
- Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.
Nutrition Facts : Calories 428.1 calories, Carbohydrate 67.9 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 335.6 mg, Sugar 40.2 g
NUTELLA-STUFFED BANANA BREAD
Make and share this Nutella-Stuffed Banana Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 8 ½ x 4 ½ inch loaf pan.
- Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
- Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan.
- Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together.
- Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread.
- Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 3932.6, Fat 170.6, SaturatedFat 125.2, Cholesterol 616, Sodium 2676.2, Carbohydrate 563.7, Fiber 26.9, Sugar 363.9, Protein 48.8
HAZELNUT, CHOCOLATE AND BANANA ROLLED BREAD
A Jamie Oliver (Naked Chef) recipe from foodnetwork.com. I copied the recipe before it disappeared, which tends to happen on that site. We sampled this bread the other day at a brunch and immediately asked for the recipe as did everyone else sitting around the table! Gooey, messy and delicious. Kids will love it! A superb "dunker" for coffee.
Provided by COOKGIRl
Categories Breakfast
Time 50m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
- Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
- Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
- On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
- On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
- The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
- Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
- Proof the dough for 15 minutes.
- Bake in a preheated 400°F (200°F) for approximately 25 minutes.
- The loaf tastes best eaten the same day it is baked.
Nutrition Facts : Calories 470.9, Fat 20, SaturatedFat 2.5, Sodium 402.9, Carbohydrate 65.3, Fiber 5.7, Sugar 24.6, Protein 9.4
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