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Published On: Apr 26, 2006 10:02 PM
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Published On: Apr 26, 2006 10:02 PM
Banana Nut Nutella bread
You'd think, from reading these recipes, that I
have a major sweet tooth. I don't, really. I just like baking.
I do, though, like Nutella, which is one of those things they have in the States, but you may have never noticed. You'll find it near the peanut butter.
What it is, for those not in the know: closest thing a heathen has to heaven. Skim milk, hazelnuts and cocoa blended into a thick paste that can be used for baking, but often just ends up on bread, with or without bananas.
So why not just bake it, along with the bananas, right into the bread? Here's another of my "experiment" recipes. I'll finish this entry with the cooking time and taste once I get the loaf out of the oven.
Banana Nut Nutella Bread
1/2 cup almonds, chopped
3 ripe bananas
3 tbsp Nutella
1 stick butter (1/2 cup), softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 cup water
Preheat oven to 350. Grease and flour one loaf pan
Slice and smash bananas. If they are really firm, put them in the microwave for about a minute on defrost, and then try to smash. If they still won't smash easily, put them in a small blender until they're a lumpy liquid. Stir in chopped almonds. Stir in Nutella until mixture is uniform.
Cream butter and sugar in large bowl until fluffy. Stir in eggs.
Sift together flour, baking powder, and baking soda. Add to butter mixture, and stir. Add water and stir until completely mixed. Add Nutella mixture and blend.
Pour batter into prepared loaf pan. Bake for....
OK, failure. I took this out after the top turned dark brown, and when I turned it out onto my cutting board, the center was still full of uncooked goo. Hot tasty goo, but goo nonetheless.
I'll fix this one next time. I think maybe smaller loaf pans are the key. Having eaten the entire top, I can tell that this is a project worth pursing. I wasn't going to post pictures, but I'm thinking some of you may want to try this anyway. Just use smaller pans and less cooking time.
I do, though, like Nutella, which is one of those things they have in the States, but you may have never noticed. You'll find it near the peanut butter.
What it is, for those not in the know: closest thing a heathen has to heaven. Skim milk, hazelnuts and cocoa blended into a thick paste that can be used for baking, but often just ends up on bread, with or without bananas.
So why not just bake it, along with the bananas, right into the bread? Here's another of my "experiment" recipes. I'll finish this entry with the cooking time and taste once I get the loaf out of the oven.
Banana Nut Nutella Bread
1/2 cup almonds, chopped
3 ripe bananas
3 tbsp Nutella
1 stick butter (1/2 cup), softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 cup water
Preheat oven to 350. Grease and flour one loaf pan
Slice and smash bananas. If they are really firm, put them in the microwave for about a minute on defrost, and then try to smash. If they still won't smash easily, put them in a small blender until they're a lumpy liquid. Stir in chopped almonds. Stir in Nutella until mixture is uniform.
Cream butter and sugar in large bowl until fluffy. Stir in eggs.
Sift together flour, baking powder, and baking soda. Add to butter mixture, and stir. Add water and stir until completely mixed. Add Nutella mixture and blend.
Pour batter into prepared loaf pan. Bake for....
OK, failure. I took this out after the top turned dark brown, and when I turned it out onto my cutting board, the center was still full of uncooked goo. Hot tasty goo, but goo nonetheless.
I'll fix this one next time. I think maybe smaller loaf pans are the key. Having eaten the entire top, I can tell that this is a project worth pursing. I wasn't going to post pictures, but I'm thinking some of you may want to try this anyway. Just use smaller pans and less cooking time.
Posted: Mon - September 26, 2005 at 09:29 PM