Banana Bread with Nutella Swirl

While there are thousands of other blogs with thanksgiving recipes, I thought I'd throw one out there that is great for any day of the week. It's also great for any meal of the week.

In the last 6 months, I've made a lot of banana bread. I typically buy a small bunch of bananas every week at the grocery store, but they don't always get eaten. I like my bananas nearly green and Isaac seems to be as picky about bananas as his mama. So we end up with lots of brown bananas, which means lots of banana bread. I've had some successes and some total failures... and then I happened upon the Holy Grail of banana bread recipes: Banana bread with nutella swirl.

Be still my jiggly thighs.

I couldn't help but share the recipe here. Even Jordan was pretty impressed with this deliciousness. Even better, it was a super easy recipe that included ingredients that I generally always have in my pantry. Drop what you're doing and make this. You won't regret it.

Banana Bread with Nutella Swirl
(original recipe @ Chef in Training)
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1 cup sugar
2 large eggs
1 & 1/4 cups mashed banana (I used 3 large ripe bananas)
1 tsp vanilla
1/3 cup milk
3/4 cup nutella

Preheat oven to 350º (side note: I used a dark, nonstick pan to cook my bread, so I lowered the temperature to 330º and baked it for an additional 10 minutes) Spray 9x5 pan with nonstick spray. In a small bowl, combine dry ingredients. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Add mashed banana, vanilla, and milk. Mix until well incorporated. Add in dry ingredients slowly, but don't over mix. In a microwave safe bowl, heat nutella for 15-20 seconds, or until slightly warmed. Stir in 1 cup of bread batter to warmed nutella until well mixed. Alternate banana batter and nutella batter in loaf pan and swirl once with a knife to combine. Bake 50-60 minutes or until toothpick inserted in center of loaf comes out clean (side note: I covered my pan with aluminum foil for the first 30 minutes of baking time to prevent the excessive browning that I frequently notice with banana breads.) Cool pan for 15 minutes before turning bread out onto wire rack to cool completely.... or cut into it while still slightly warm and enjoy!!!

I hope you enjoy this as much as we have!!!