Nutella Banana Bread Food

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

NUTELLA-STUFFED BANANA BREAD

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.

NUTELLA-STUFFED BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
• Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
• Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

NUTELLA BANANA BRIOCHE BREAD PUDDING

Steps:

• Spray or butter a 13 by 9 by 2-inch baking dish.
• Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

NUTELLA BANANA BREAD

Steps:

• 1. Pre heat oven to 350 degrees. Prepare loaf pan (9x5x3) with cooking spray and a light dusting of flour. Discard any flour that doesn't stick to the pan.
• 2. In large bowl combine flour, sugar, baking powder, baking soda and salt. I use a big whisk.
• 3. In medium bowl combine mashed bananas, eggs, oil. vanilla and Nutella. You can use a mixer for this but a little elbow grease and a whisk seems to work fine for me.
• 4. With rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients and don't over mix. You don't want the batter to be smooth. It should be combined, but thick and chunky. Now fold in the mini chips, and pour batter into prepared pan. Bake on center oven rack for 55 to 60 minutes.
• 5. Place on wire rack to cool (about a half hour). Remove bread from pan and let cool. Slice and enjoy.
• 6. This bread is great as is, but if you're feeling decadent, try it toasted, with a dollop of whipped cream or ice cream, add a few mini chips and some chopped hazelnuts. And maybe a few banana slices and a very small dab of Nutella on top. That's when it becomes an over-the top dessert.

NUTELLA BANANA BREAD

Steps:

• Heat the oven to 350 degrees F.
• Grease two 9" x 5" metal loaf pans, then dust with flour, knocking out the excess.
• Sift together the flour, baking soda, cinnamon and salt into a bowl.
• Beat together the eggs and sugar in the bowl of an electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when the beater is lifted, about 10 minutes.
• Reduce the speed to low and add the oil in a slow stream, mixing, then mix in the bananas, yogurt, hazelnut spread and vanilla.
• Remove the bowl from the mixer and fold in the flour mixture and hazelnuts gently but thoroughly.
• Divide the batter between the loaf pans to about 2/3 full, spreading evenly, and bake in the lower third of the oven until golden brown and a wooden pick or skewer comes out clean, about 1 hour. Start checking for doneness at 45 minutes.
• Cool the loaves in their pans on a rack 10 minutes, then turn out onto the rack.
• Turn the loaves right side up and cool completely.

BANANA AND NUTELLA MUFFIN

Steps:

• Preheat oven at 175 degrees C. Use a muffin pan with liners. This batch makes 12 big American size muffins. Mix flour, baking powder, baking soda, salt.
• In another bowl, mash the ripe bananas and add the caster suger and brown sugar, egg, oil and vanilla extract. Wisk until an smooth batter.
• Sift the flour mix into the banana mix and fold gently until it is lump free. Divide the mixture into the muffins liners.
• Put Nutella in a cup and heat gently for a few second in a micowave or on a bain-marie until the Nutella becomes runny. Put a teaspoon of Nutella on each muffin and use a small stick/tooth pick to make a swirl before putting the pan in the oven. Bake for 15-18 minutes, bake in the lower part of the owen. Use a cake tester to check the middle of a muffin, if it comes out clean the muffin is done.