Sunday, August 29, 2010

(Nutella) Marbled Banana Bread

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Good Sunday morning! How's your weekend?

I ran my 4 miles this morning---part of half-marathon training. I didn't feel as good.....had a late start, didn'tget going until 9 am, it was HOT---yadi-yadi-yada..... but...I barely got it done.

When I got home, Smalls was waiting for me on the front porch with DD so it was a good welcome home. DD said she could hear me panting breathing around the corner...LOL!

Then I saw these "sad bananas" waiting for me on the counter so I decied to make marbled banana bread with Nutella.

... I adapted a recipe from Cooking Light and used Nutella instead of chocolate chips.
- 2 cups whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1 cup organic sugar
- 1 1/2 cups mashed banana (about 3 bananas)
- 2 organic eggs
- 1/3 cup fat-free sour cream
- 2-4 Tbsp. Nutella 
- cooking spray
1. Preheat oven to 350. Spray an 8 1/2 in. x 4 1/2 in. loaf pan with cooking spray.
2. Whisk together flour, baking soda, and salt.
3. Beat together the butter and the sugar. Add the mashed banana, eggs and sour cream. Mix well until incorporated.
4. Add flour mixture in about 3 additions and mix well.
5. Pour about 1 cup of batter into loaf pan and add 1-2 Tbsp Nutella lengthwise and swirl with knife or toothpick.
6. Layer the batter with the chocolate batter in your prepared loaf pan.
8. With a knife or toothpick, stir gently to swirl the batters together.
9. Top with remaining Nutella and swirl as in Step 5.
10. Pop in the oven and check it after about 60 minutes and do the wooden pick test. 
I personally wanted mine with some moist crumb on the toothpick. If not done, continue baking and checking at 5 minute intervals.



  1. I need to use Nutella more. I tend to only use it during Christmas time when I make a ton of cookies. This bread looks amazing!



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