You’ve probably been told that if life gives you lemons, make lemonade. That’s solid advice except you could make any number of lemon things like lemon cake or lemon pie, but what if life only has bananas left on the shelf? Take them and make banana bread and don’t forget to thank life.
We’ve all had the brown squishy bananas in our kitchen. They sit there yearning to be peeled and added to something, but they deepen in color even more and then they hit the trash. The truth is the darker they are the sweeter they’ll taste though it’s probably not a good idea to shove them in your lunchbox and open at work. But…make some banana bread and your co-workers will love you forever!
Be sure to tell those lucky co-workers that it’s not just plain banana bread, no way.
It’s full of crunchy hazelnuts and swirled with Nutella. You are so going to be employee of the month!
Once everyone in the office is indulging in a late afternoon sugar nap, you’ll have peace to browse Facebook and it’s many meme’s and check out my Instagram.
Delete history before everyone wakes up.
This banana bread is one in a million, no really there’s about a million recipes on the internet, but they don’t all have Nutella and hazelnuts. I adapted this from Martha Stewart, but I think she’ll be cool with that. I also used a new flour from White Lily, it’s a blend of wheat flour and red grape seed flour and can be traced to the farm through a code on your bag, pretty cool!
More awesome banana bread recipes from my internet friends.
Just One Cookbook- Banana Bread
Chocolate Covered Katie- Chocolate Peanut Butter Banana Bread
Chocolate Moosey- Banana Chocolate Chip Bread
Banana Bread with Hazelnuts and Chocolate
- For The Topping!
- 3 tablespoons brown sugar
- 1/4 cup chopped hazelnuts
- Pinch of ground cinnamon
- 1 2/3 cups White Lily Wheat flour
- 1 teaspoon baking soda
- 1 stick unsalted butter 4oz
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- 2 tablespoons sour cream
- 4 tablespoons Nutella
- 1/2 cup chopped hazelnuts
- Preheat the oven to 350 degrees F.
- Prepare a 9-inch spring form pan or cake pan by rubbing the inside with butter and dusting with a tablespoon of flour. Knock out the excess flour.
- Mix the brown sugar, chopped hazelnuts and cinnamon together. Set aside.
- In a bowl combine the flour with the baking soda and set aside.
- in the bowl of a stand mixer beat the sugar and the butter until creamy and light.
- Add the eggs and vanilla, mix well.
- Mash the bananas with a fork and add to the batter along with the sour cream.
- Add the dry ingredients to the batter and mix with a wooden spoon until well combined.
- Add the hazelnuts and transfer half of the mixture to your prepared pan. Spread evenly.
- Drop the Nutella on top of the batter and swirl through the mix with sharp pointed knife
- Place the remaining batter into the pan and spread out evenly.
- Sprinkle the streusel mixture all over the surface of the batter.
- Bake in the oven for 40-45 minutes.