You might think what can be better can a big slice of a moist and rich Banana Loaf, but then I will come in your thought bubble and tell you that you’re wrong. A slice is Nutella stuffed Banana Bread trumps the ordinary any day. And to your surprise, it is not even hard to make.
All-purpose flour — 1 cup + 2 tablespoons
Sugar — ¾ cup + 2 tablespoons
Butter — ½ cup, melted
Baking soda — 1 teaspoon
Salt — ¼ teaspoon
Vanilla bean or vanilla extract — a dash or a teaspoon
Milk + yogurt — half and half in a ¼ measuring cup
Very ripe bananas — 3, mashed
1 Egg + 1 yolk
Nutella — 2 dollops or more if desired
Pecans — a few (optional)
In a mixing bowl, sift together flour, baking soda and salt and set aside. In another bowl, whisk butter, sugar, vanilla bean, egg and egg yolk, set aside.
Now add the dry ingredients into the wet ingredients. Then in a separate bowl, mash bananas and fold into the batter.
Next, take a loaf pan and spray it with oil or butter it, then dust some flour in it and knock the pan to let the flour slide to every corner. Pour half the batter in first, then dollop Nutella into the centre. Pour the other half and top it with some pecans. Thump the pan on your countertop a couple of times to adjust the batter evenly in the pan.
Bake at 350 degrees Fahrenheit for about 50 minutes or until a toothpick inserted comes out clean. Make sure the loaf gets really golden on the outside.
Pro tip: cover the pan as soon as you take the banana bread out of the oven with a foil and leave covered for an hour and let it cool before you cut in. This makes the loaf really really moist. Enjoy with tea or as an after-meal dessert. You’re welcome!
Mommy in the Kitchen is run by Sidra Moiz Khan, who juggles her pan and baby by the day and curates a food blog by the night. Follow her Facebook page for more recipes.