I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough 🙂
Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.
Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.
Serving suggestions: Serve warm with whip cream and a coffee
I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.
3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)
Pre-heat oven to 350 degrees F (180 degrees C).
Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
Combine water and flaxseed in a small bowl
Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
To freeze, wait until cold, place into a Ziploc bag and store for up to two months.
I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.
This weekend I made the family Banana Bread (banana loaf), which is already gone – yes, in 36 hours (with 2 adults and one 5-year-old devouring it). It was perfect with a latte (or hot chocolate) on these colder days. This recipe easily doubles and you can make two loaves and store one in the freezer in a Ziploc bag.
Ingredients (from the Edmonds Cookery Book)
1 3/4 cups self-raising flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup milk
75 g butter (melted)
1 cup of mashed ripe banana (~2-3 banana’s)
Sift flour, baking soda and salt into a bowl. Mix in sugar. In another bowl, beat the eggs. Add milk, butter and banana into egg mixture with a spoon. Quickly add the dry ingredients stirring until just combined. Place mixture in a loaf tin (greased and lined if not using silicone). Bake at 350 degrees F (180 degrees C) for 50-55 minutes (until top is golden brown). Leave in tin for 10 minutes before turning out on a cooling rack.
NOTE: I use very ripe banana’s that I basically have to turn out of the skin for the really banana’ery taste.
NOTE: Once cool store in a Ziploc bag or air-tight container to retain freshness. I usually wait a few hours so you first get the bread with a slight crunch on top.
1. I have eaten as is just as a slice with a cup of coffee or
2. You could try it as a dessert with a hot chocolate ganache and whipped cream or vanilla ice cream