Ah, food blogging! I've identified this as the real reason that I blog. So many times since I started Lemon Butter Love this past January, I've logged on to look up my recipes. A few of my favorites - in no particular order - to refer back to are...
I decided to try to make this 1-Bowl Nutella Banana Bread since we had two bananas that weren't doing so hot and two jars of Nutella in our pantry that I wanted to cut back to one. I adapted this recipe from one of my favorite food bloggers, Dana at Minimalist Baker. I first found her when I was searching for a Macaroon recipe - as seen on my Instagram @charlielbl, here is the recipe, which is SO incredibly easy and delicious with only 5 ingredients. I highly recommend you make these!
Her blog is mostly vegan and gluten-free. Her recipes are so creative, flavorful, mostly healthy and simple enough to motivate me to actually try them! I love her recipes (and photos and writing...!) but with no personal dietary restrictions, I skip the flax egg and grape seed oil and go for a real egg and melted butter.
I considered using my Banana Bread with Wheat Germ recipe and just adding Nutella but my recipe is already pretty moist and adding Nutella, sort of a liquid, I thought it would be too mushy. I'm glad I did because this 1-Bowl Nutella Banana Bread turned out to be a keeper!
Usually with baking, I keep the dry ingredients separate from the wet ingredients and sugar until the batter is almost complete. Since this is a one bowl recipe, the baking powder went right in in the beginning and apparently it gets foamy when wet...
Luckily, nothing was mucked and quick whip got the foam under control ;)
Isn't Nutella luxurious? Velvety, creamy, rich!
At this point my camera battery died. By the time it was charged up after baking and cooling, only one mini Nutella Banana bread remained...
1-Bowl Nutella Banana Bread
2 ripe bananas
1 tsp vanilla
3 tbsp butter, melted and cooled
1/4 c white sugar
1/4 c brown sugar
3 1/2 tsp baking powder
1/2 tsp salt
2 c white flour
1/2 c wheat flour
1 1/4 c oats
1/4 c Nutella, give or take
Preheat the oven to 350 degrees and prepare your loaf pan with your favorite cooking spray. I use the original Pam since it doesn't add any flavor and it works, my baked goods never stick to the pan. Also, I obviously divided the batter between mini-springform pans and a regular loaf pan so I could keep some of this bread for our house and give some away!
This is a one-bowl recipe so I tried to stick to it, despite my natural desires to use all my prep dishes. I did manage to use two ramekins, one to warm up the butter and one to warm up the Nutella ;)
In a large bowl, mash your ripe bananas until mostly smooth. Add the next 8 ingredients (egg through milk) and mix together. Finally add your flours and oats until a batter forms, don't over stir. Distribute evenly into your baking dish(es).
I warmed the Nutella a little bit and gave it a stir with a butter knife before dolloping a bit on the batter. I used my knife to swirl the Nutella around, I even attempted to make it a pattern but that quickly went out the window...take care to not let the butter knife touch the bottom of your pan(s) or you'll scratch them and ruin them! (Pretty sure I ruined all of my mom's pans growing up with scraping knives/forks on the bottoms - sorry Mom!)
For easy of transfer and uncertainty if this batter would overflow I put all of the baking pans on a baking sheet before putting them in the oven. You don't have to do this with just a loaf pan but I kind of like it!
For multiple baking pans, bake for about 50 minutes or until a toothpick inserted into the center comes out clean. For a loaf pan, bake for 1 hr to 1 hr 15 minutes, or until a toothpick comes out clean.
Let cool on a cooling rack for about 10 minutes before removing from the baking dish.
This bread holds up nicely while warm so I recommend cutting a few slices right away and enjoying this nourishing bread while the Nutella is still toasty!
Thanks Minimalist Baker for the inspiration!