Nearly every day on our recent trip to Australia I had crumpets with Nutella for breakfast. Since we got home I’ve avoided buying Nutella knowing how many calories it had. But when I saw Anne’s recipe for Banana Nutella Muffins, I decided I definitely needed to try it. And I’m so glad I did! (Be sure and visit Anne’s blog to see her gorgeous muffins.)
I decided to make three mini loafs instead of muffins. I also decided to use our favorite Cooking Light banana bread recipe, which has less fat and a lot less sugar than Anne’s recipe. Anne’s recipe called for brown sugar, so I substituted brown sugar for the granulated sugar. The brown sugar complemented the wonderful Nutella swirl.
Not only were these loaves delicious, they were so pretty I immediately starting thinking of people I should give a loaf. I’ll definitely be making this again. If you’re a Nutella lover you’ll definitely love this bread!
Nutella Banana Bread
- 1 cup mashed very ripe banana about 3 small
- ½ cup brown sugar
- ½ cup low-fat sour cream
- ¼ cup butter melted
- 2 eggs
- 2 cups all-purpose flour
- 1 t. baking powder
- ½ t. baking soda
- ¼ t. salt
- ½ cup Nutella
- Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.
- Spoon ½ batter into an 8 ½ x 4 ½ x 3-inch loaf pan coated with baking spray with flour. Add ¼ cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another ¼ cup Nutella in dollops on top. Swirl again.
- Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. (Bake mini loaves for 35 minutes or muffins for 18 minutes.)