If you love banana loaf and Nutella I assume that you won’t need much convincing to try this super moist Banana & Nutella Bread Loaf. Not only that it’s easy to make, but it also makes use of any leftover bananas in your fruit bowl. My kids seem to hate day old bananas and won’t touch them unless they’re perfectly yellow. This is my way of proving to them that those bananas can be tasty too, no matter how battered and rotten they look!
I have made a handful of banana loaves before, but this is the first time I’ve tried it with Nutella. To be honest, I’m not super obsessed about Nutella but the kids seem to love it and they will eat anything that’s covered in it.
It takes around 10 minutes to prep but 50 minutes to an hour to cook. Like with many dense fruit cakes patience is the key. Overcooking (burning it) is not something you want to do either so keep with the correct temperature. Be patient and wait for the amazing chocolatey and banana cake smell coming from your kitchen!
Banana & Nutella Bread Loaf
Ingredients
- 3 medium size bananas
- 110 g salted butter (room temperature)
- 225 g soft brown sugar
- 1 egg
- 225 g self raising flour
- 80 ml Milk
- 150 g Nutella
Instructions
- Preheat the oven at 160°c. Line a 25 x 11cm bread pan with butter or greaseproof paper.
- Mash the bananas in a bowl and set aside.
- Cream the butter, sugar and eggs in a large bowl. Add the mashed banana in the butter mixture until everything is mixed well.
- Add the flour one tablespoon at a time. Don't worry if the mixture starts to go lumpy. Keep adding the flour until all the ingredients are incorporated. Add the milk at the end and mix well.
- Place the Nutella in a jug and heat in the microwave for 30 seconds or until the chocolate is easy to pour.
- Pour half of the banana cake mixture in the pan. Add ¼ of the Nutella in the middle to make the filling. Fill the rest of the pan with the cake mixture then use the rest of the Nutella to decorate to the top.
- Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover the tin loosely with foil halfway through baking to prevent the bread from burning. Leave to cool completely in the pan on a wire rack.
