Recently I found out about a grocery service that delivers. Great, sometimes going to the store with two kids in tow is not fun (wait, did I say sometimes, I really meant every time) so having my groceries brought right to my door seems like a win-win. I can shop at my leisure, and I don’t have to deal with two preschoolers begging for treats, candies, and coins while I would like to quietly peruse isles. The service seemed to work well, the only catch was all fresh produce and meat can only be ordered by the kilogram.
Well I wanted some bananas, but almost 2 pounds is way more than we could eat before they went bad. Oh, and not to mention, someone (who shall remain nameless) has a little problem going number two after eating bananas. Sorry, is mentioning bodily functions T.M.I. on a food blog? Well if you have kids, you know that this is a topic that is regularly discussed. Yay for poop!
Anyway, I thought banana bread would be a great way to use up some of the extras, but I wanted to add a little twist. Nutella. I was very pleased with the way these came out, especially since I heavily tweaked the recipe. The banana flavor was present, but not over powering, it was slightly sweet, and the nutella added a nice flavor as well. My husband said he didn’t really care for it, but asked for a few slices in his lunch the next day to go with his coffee (faker!) The kids, on the other hand, loved it. I could barely shoot the bread before “M” was trying to eat a piece of “cake.”
Banana and Nutella Bread
*adapted from peanut butter-banana muffins at epicurious.com
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup honey
1/2 cup nutella
2 large eggs
1/3 cup applesauce
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
Preheat oven to 400°F. Grease 4 small loaf pans, or 12 muffin cups. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, nutella, eggs, applesauce, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups or loaf pans.
Bake bread until tester inserted into center comes out clean, about 20 minutes for muffins, 35 for loaves. Transfer muffins or loaves to rack; cool.
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