I got a huge bunch of bananas from the market a few days ago in the hope of making some banana halwa but the plans didn’t quite materialise and after eating and eating several good ones we had to abandon the mission and watch them die quietly. What I mean by ‘die’ is that they turn almost black and nobody wants to do touch them let alone eat them, even if they are peeled and cut and served on a platter. Kids I tell you! Anyway, since mamas don’t complain, they just figure out better ways to deal with over ripe bananas. Banana bread is always the way to go and this time was no better. I found a suitable recipe to use up the bananas and a jar of Nutella that was pretty much hanging around the kitchen. Yeah, we aren’t such great fans of slathering Nutella on bread anymore. I can’t believe I’m saying this, but I got over it the moment I made my homemade hazelnut spread. The commercially available ones are just bought as backup. So I decided to use it up at once.
I found this recipe here and decided to replace part of the flour with multi grain flour. I don’t want to sound too self righteous but I do like to include some wholegrain in my baking these days (I know that the addition of Nutella kind of adds to the calories and nullifies the effect, but let’s pretend its not true. Hehe). My family loves chapathis so I often buy multigrain atta just to ensure that we get well rounded rotis in terms of nutrition and they aren’t just having rice and wholewheat everyday but also get portions of oats, soya and millets in their diet. Ever since I started adding part wholewheat (or multigrain) to my cakes and cupcakes, the taste has always been top notch (ofcourse I haven’t tried whole wheat flour with simple cupcakes – I prefer to make them with maida for the airy fluffiness it imparts) but yeah, given a choice I always like to experiment.
Like all the banana breads I make, my son didn’t touch it, my daughter wolfed down almost half and people who tasted it went crazy over it – this includes my neighbours, friends and family. I have made this twice already and I do see another batch of bananas ripening up and I am rubbing my hands in glee. I mean, I still have that half of a jar of Nutella waiting to be used up! Nutella makes this bread ultra delicious and so do the bananas. Great team work guys! 🙂
Nutella Swirl Banana Bread
This simple homemade banana bread made with multigrain flour and a swirl of delicious Nutella is just what you need to call it a snack cum dessert!
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Ingredients
- 1 cup (250 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (125 grams) multi grain wheat flour * see notes
- 1 cup (125 grams) all purpose flour
- 1 teaspoon baking soda
- 1-1/2 cups mashed over ripe bananas
- 1 cup Nutella or any chocolate nut butter/spread
- sliced bananas for garnishing optional
Instructions
- Preheat the oven to 175°C. Lightly grease and flour a 9×5 inch loaf pan and keep aside.
- In a large, microwave safe bowl, melt the butter and add the sugar and whisk well. Add the beaten eggs and vanilla extract.
- Sift in the flour and baking soda and fold. Add the mashed bananas and mix using a gentle hand.
- Now we need to eyeball the batter and Nutella into 4 portions each and spread them alternatively. First spread 1/4 of the batter evenly into the prepared baking pan. Scoop out 1/4th of the Nutella and spread over the batter and using the back of a fork or a butter knife make a swirl (or an 8 shape).
- Next, spread another portion of the batter and smoothen it and then one portion of the Nutella and repeat the swirl. Continue alternating between batter and Nutella till both have been used up. Make a final swirl on the top most layer (the surface of the batter).
- If using, place the sliced bananas on top of the loaf and bake for 55-60 mins or till the cake begins to leave the sides of the pan and a skewer inserted in the centre comes out clean (it may come out gooey if it has been poked into the part which has Nutella, but you will know)
- Remove the pan and let the loaf cool in the tin for 30 mins. Then invert onto a cooling rack and let it cool completely before slicing
Notes
- If you don’t have readymade multi grain flour just use 75 grams of wheat flour, 25 grams ragi and 25 grams soya flour or oats (slightly powdered)
- 1-1/2 cups mashed bananas is about 6 small bananas (Elaichi variety) or 4 big bananas (Chiquita/Dole/Robusta)
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Oh that banana bread looks amazing! I would not do the Nutella swirl since I can't stand it much, but for the banana bread, I would do anything… hehe…
Perfect bread…looks amazing
Hi Shireen , lovely recipe , can we make the same egg
less ?? if yes what can we substitute for eggs??
@ Kadambari: Yes you can try an eggless version too by adding any of the egg substitutes – flaxseed works well. For this recipe you could try skipping the eggs and increasing the mashed bananas by another 1/2 cup. Hope it helps!
Loved this recipe … will try it out for sure
Thanks a lot! Hope you like it!