Banana-tella Bread

Happy Labor Day!!!

How do you like your bananas? On the greener side? Covered in speckles? Somewhere in between?

Everyone I talk to seems to have a very strong opinion as to where on the banana-ripeness spectrum their preference lies.

My friend told me that her very young son will only eat "dotty" bananas…and her husband had the idea to "dot" them with a Sharpie to get him to eat them. It worked, by the way.

I like mine just after the last bit of green has disappeared, and they are yellow and almost speckle-less. Once they get even the slightest bit ripe, I won't eat them.

Earlier this summer, we were invited to spend the weekend at a friend's house in the Hamptons. I wanted to bake something, so I checked my Pinterest "Just Desserts" board for inspiration.

I couldn't decide which fabulous recipe to make, since there are so many I've been wanting to try. But then, I happened to notice some overly ripe bananas sitting on the counter, just waiting to be sentenced to the freezer for future smoothie duty. 

The decision was made for me. I'd use the ripe bananas for Nutella Swirl Banana Bread, a recipe by Ali from Jam Hands. Ali always features fantastic recipes, so if you can't figure out what to make for dinner tonight, or you want a decadent treat, you should definitely visit her blog. 

The only change I made to the recipe was to use  1/2 cup of butter instead of 1/2 cup of shortening. The next time I make it (oh, yes, there will definitely be a next time), I'm going to try to use canola oil, instead of the butter, just to "healthy it up" a bit. 

Extra Moist Nutella Swirl Banana Bread
Recipe adapted from Jam Hands Makes 12 servings

• 1 3/4 c. all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 package instant vanilla pudding mix
• 1/3 cup Nutella
• 2/3 c. granulated sugar
• 1/2 c. butter
• 2 eggs
• 2 Tbsp milk
      
• 1 Tbsp vanilla extract
• 3 large extra ripe banana, mashed

1. Preheat oven to 350 degrees and prepare loaf pan with baking spray or butter.

2. In medium bowl, combine flour, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

3. In bowl of stand mixer, combine butter and sugar. Beat on high until light and fluffy.

4. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then the mashed bananas, and combine well.

5. With mixer on low, add flour mixture until just combined.

6. Spread half of the batter to the pan. Add dollops of Nutella over all of the batter. 


Top with remaining batter. Run a knife through the batter in a swirl pattern. Tap the pan on the counter to remove air pockets, and place in oven to bake.

7. Bake loaf in oven for 1 hour or until toothpick inserted into center comes out clean. Check the bread at about 40 minutes and if needed cover it lightly with tin foil to prevent it from getting too brown. Let cool. Run a knife around the edges and transfer to a plate and slice.

Recipe by Jam Hands.

The banana bread was a hit in the Hamptons.  I'm going to make it again when some friends come over for brunch in a few weeks.

Which reminds me of a joke:

Why did the banana go out with a prune?

Because it couldn't find a date. 

Give it a try…I guarantee you'll go bananas for it! 

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Ms. Toody