You’ve probably noticed that things have been a little quiet around here. Our family has gone through a string of sickness, and we’re still trying to get over it. My daughter has been sick for about three weeks now – and that poor thing has had to see our family doctor three different times in three weeks for three different issues… aarrghh! My stress level was at all time high, and I think that’s why I ended up getting sick too. I’m on my second week, and most recently I was diagnosed to having seasonal allergy!! What? I have never had any allergies in my entire life ever, and I have been living in Iowa for the past seven years without any issues. Apparently, allergies are bad around here this year – and I was the unhappy recipient of it. Enough with the rant, I’m hopeful though that things are looking up for us next week.
I actually whipped this up today, the first item that I have baked in … well, probably two weeks although it feels like forever, since I wanted something to take to work next week. I have been missing my regular quick bread as a snack in the office. Who doesn’t love Nutella right? And I figured adding it into my fave banana bread recipe will add a little something special to my regular old banana bread recipe. I spent a lot of mornings eating challah toast with Nutella with my daughter this summer and got really hooked in it. It reminds me of my childhood days doing the very same thing with my sister and grandaunts. I really don’t know why it took me this long to make this version, since it’s absolutely yummy.
1-3/4 cups white wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, melted and cooled
1/3 cup of unsweetened apple sauce
2/3 cup firmly packed brown sugar
2 large eggs
1-1/2 cup mashed ripened bananas
1/4 cup chocolate hazelnut spread (i.e.: Nutella)
Preheat oven to 350 degrees Fahrenheit. Grease an 9-inch loaf pan lightly and set aside.
In a medium mixing bowl, mix the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, whisk cooled and melted butter, apple sauce, brown sugar and eggs. Next, add mashed banana and mix gently until just combined. Then add the dry ingredients in two installments, each just until combined.
Put the chocolate spread a small microwave-proof bowl, and warm it up for about 30 seconds.
Then pour half of the batter into the loaf pan, our half of the chocolate spread, and swirl gently with a knife or spatula. Then add the other half of the batter and top it with the remaining chocolate spread. Swirl gently with a knife or spatula.
Bake for about 50-60 minutes, rotate halfway through.
Yield: 1 loaf of 9-inch pan