Nutella Banana Bread

Recipe adapted from RecipeGirl

Let me just say that I love Nutella. It’s sad, but I had to travel all the way to Germany to discover it for the first time. One of our friends there asked if I wanted to try it, so I asked her what it was. When she told me it was “sort of like a chocolate-y peanut butter”, I was instantly smitten! I don’t think it can really get much better than that. I remember thinking how incredibly it was, and how we really should get it in America .  You can imagine my dumbfounded-ness when I later see it in my grocery store once we were back in the states!

Back when I first started the blog I had a Nutella banana bread on my list to make, and it seems I have finally gotten around to it. My initial plan was to just swirl the Nutella through my usual banana bread batter, but when I saw this recipe I knew it would be even better. The Nutella is actually mixed into a portion of the banana bread, then swirled together with the original batter. Because of the sour cream used this banana bread is always very moist, and this was no different. The Nutella and banana flavors both compliment each other really well without either being overpowering. Between this and the caramel toffee version, I don’t think I will ever just make plain banana bread again. Enjoy!

Nutella Banana Bread
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1/2 cup salted butter
1 1/2 cup sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
¾ cup Nutella

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Save bananas for last. Place nutella in a small bowl and microwave for 20 seconds. Stir until smooth. Add one cup of the banana bread batter into the nutella and mix well. Place large spoonfuls of batter into a greased 8 x 4 inch loaf pan, alternating between the banana and nutella batters. Swirl the two batters together with a knife. Bake 60-65 minutes, or until toothpick inserted into center comes out clean.

~I’m sharing this recipe over at Recipe Swap Thursday and  Sweets for a Saturday~