Banana Nutella Bread. Craig Lee for The New York Times This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's. When sliced, the loaf yields perfect pieces of banana bread already layered with ribbons of Nutella.

Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined. Microwave the chocolate-hazelnut spread in a. You can cook Banana Nutella Bread using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Banana Nutella Bread

You need 1/2 cup (110gms) of Unsalted butter + extra for greasing pan.
You need 2 cups (250gms) of All purpose flour.
You need 1tsp of Baking soda.
You need 3/4th tsp of Salt.
You need 1 1/2 cups (310gms) of Mashed over ripe bananas (blackened).
You need 2/3rd cup (135gms) of Sugar.
It's 1/4th cup (60gms) of Yogurt.
Prepare 2 of Eggs.
Prepare 1 tsp of Vanilla extract.
It's 1/3rd cup (100gms) of Nutella bhi.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Add in the smashed bananas, melted butter and sugar, stirring to combine. Line a loaf pan with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking soda, and salt.

Banana Nutella Bread instructions

Preheat oven to 175 C and butter-flour a 9 x 5 x 3 inch loaf pan.
Stir flour, baking soda and salt together in bowl.
Brown the butter in light colored saucepan over medium heat. Cook it, occasionally scraping the bottom and sides of pan with rubber spatula, till it turns golden brown and smells nutty. Using a light colored pan allows you to monitor the butter's change of colour more accurately.
Transfer immediately to other bowl and let cool slightly.
When the butter has cooled a bit, add mashed bananas, sugar, yogurt, eggs and vanilla. Stir till well combined, then add the flour mixture and fold till just combined. Do NOT overmix.
Spread half of the batter, evenly into pan. Dollop half of the nutella on top and swirl. Pour the remaining batter, even it out and then dollop the balance nutella and swirl once or twice only..
Bake for 55 ~ 60 mins until golden brown. Check at 50 mins, and if only a few crumbs remain on the toothpick, remove it immediately..
Let cool in pan for a maximum of 10 mins, invert onto rack to cool. If left too late in the pan, the bottom of the cake will become soggy..
Store, sandwiched in paper towel (to prevent sogginess), tightly wrapped in cling film/tin foil/air tight container (only after it's completely cooled, else condensation can occur). The bread will last you for two days if stored at room temperature and around one week if refrigerated.

In a separate bowl, combine the flour, baking soda, salt, and sugar. Fold the dry ingredients into the wet. Pour half of the batter into the prepared loaf pan. Drizzle half of Nutella over batter, gently swirling the batter with a knife to form ribbons of Nutella. Dollop the remaining Nutella over the top of the batter and swirl into the batter the same way as above.