I have long considered banana bread one of the best (and easiest) ways to bless my family. It’s one of my favorite homemaking tricks. Inexpensive, easy to throw together even under stress, and delicious even when made a day or two (or more) ahead. A decadent marbling of Nutella and a crunchy sugar coating elevate it to a guilty pleasure for minimal effort. Go ahead. Try it, and watch the blessings multiply.
Now, if you’re like me, you’ve choked down your fair share of dry, tasteless, or overly sweet banana breads. Before I added so much as a dollop of Nutella to my banana bread, I spent years experimenting to find just the right recipe. After all, what’s the point of embellishment if the foundation is only so-so? This recipe is moist, flavorful, and just sweet enough to satisfy your tastebuds without making your teeth ache.
Mornings can be harrowing. Too little sleep can launch you straight out of the wrong side of the bed. Frazzled nerves and noisy kids have a way of grating against each other. And, of course, there’s never enough time. But slicing banana bread? It’s so easy–easier than pouring a bowl of cereal! And it’s so much more indulgent. A thick slice of this delicious, chocolate-infused treat alongside a steaming cup of coffee or an ice cold glass of milk is perfect for gathering your family around the table. Take a look at all those beaming smiles, and count every beautiful blessing.
Nutella Swirl Banana Bread
Yield: 2 loaves
3 ½ c. flour
1 c. brown sugar
1 c. white sugar, plus more for sprinkling
2 t. baking soda
1 t. salt
4 medium ripe bananas, mashed (2 cups)
1 c. vegetable oil
½ c. sour cream or whole milk yogurt
2 t. vanilla extract
¾ cup Nutella, softened in microwave
Preheat oven to 325F. In a large bowl, stir together flour, sugars, baking soda, and salt. In another bowl, whisk eggs, oil, sour cream, and vanilla. Stir wet ingredients into dry just into combined. Pour into 2 9×5’’ loaf pans sprayed with cooking spray.
Drizzle the warm Nutella over the top of the loaves. Using a butter knife, swirl the batter to create a marbling effect. Dust the tops of the loaves with a tablespoon of sugar.
Bake for 1 hour, 20 minutes or until a tester comes out clean. Cool in pans on rack.
to make ahead:
Bread may be double-wrapped, once cool, and frozen for up to two months. Thaw overnight at room temperature.