Summer's Farewell
God's eye shining brightly down upon me!!
Saying Goodbye to summer isn't so hard as I LOVE FALL!!!
The smells, the tastes, the flavors.....all so warm and inviting.
With that in mind I will post the last installment of Nana's Banana Bread Extravaganza. BTW I think this is my favorite of all time Banana Bread....be sure to try it!!
Chocolate Hazelnut Banana Bread
Ingredients:
5 TBSP Chocolate Hazelnut Spread (Nutella)
3 TBSP plus 1 teaspoon canola oil, divided
3 TBSP butter softened
1/2 cup packed brown sugar
2 medium ripe bananas
2 large eggs
6.75 ounces (1 1/2 cups) all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup whole buttermilk
Baking spray with flour (Baker's Joy)
1/4 cup hazelnuts coarsely chopped
1 ounce bittersweet chocolate finely chopped
Directions:
1. Preheat oven to 350 degrees
3. Combine 3 TBSP oil, butter, brown sugar, and banana in a large bowl; beat with mixer at medium high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined.
5. Scrape 1/2 of the batter into a 9 x 5 loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.
6. Spread remaining batter over chocolate mixture. Using wooden spoon swirl batter.
7. Chop hazelnuts and sprinkle batter with about 2/3 of the hazelnuts.
8. Bake at 350 degrees for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on rack.
9. Place bittersweet chocolate in a microwave safe dish and microwave for 30 seconds on HIGH. Drizzle bread with chocolate and sprinkle with remaining hazelnuts.
(Copy, paste and print version without pictures)
Chocolate Hazelnut Banana Bread
Ingredients:
5 TBSP Chocolate Hazelnut Spread (Nutella)
3 TBSP plus 1 teaspoon canola oil, divided
3 TBSP butter softened
1/2 cup packed brown sugar
2 medium ripe bananas
2 large eggs
6.75 ounces (1 1/2 cups) all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup whole buttermilk
Baking spray with flour (Baker's Joy)
1/4 cup hazelnuts coarsely chopped
1 ounce bittersweet chocolate finely chopped
Directions:
1. Preheat oven to 350 degrees
2. Combine Chocolate-Hazelnut spread and 1 teaspoon canola oil in a microwave safe dish. Microwave at HIGH for 30 seconds or until melted. Stir.
3. Combine 3 TBSP oil, butter, brown sugar, and banana in a large bowl; beat with mixer at medium high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined.
5. Scrape 1/2 of the batter into a 9 x 5 loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.
6. Spread remaining batter over chocolate mixture. Using wooden spoon swirl batter.
7. Chop hazelnuts and sprinkle batter with about 2/3 of the hazelnuts.
8. Bake at 350 degrees for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on rack.
9. Place bittersweet chocolate in a microwave safe dish and microwave for 30 seconds on HIGH. Drizzle bread with chocolate and sprinkle with remaining hazelnuts.
I hope you enjoyed these banana breads as much as I did!!! Vary the routine....try one of these variations next time instead of your traditional banana bread. You WILL be glad you did!!
Happy Trails,
Mtn Mama
oh wow…now that just makes my tummy smile…thanks for the recipe
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