Use a light hand when swirling the batter; too much swirling may lose the stripe effect.
5 tablespoons chocolate-hazelnut spread (such as Nutella)
3 tablespoons plus 1 teaspoon canola oil, divided
3 tablespoons butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, sliced
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole buttermilk
Baking spray with flour (such as Baker's Joy)
1/4 cup hazelnuts, coarsely chopped
1 ounce bittersweet chocolate, finely chopped
How to Make It
Preheat oven to 350°.
Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
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. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.
Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.
Delicious and dense! Not overly rich, just right. My only problem was that the Nutella layer sank to the bottom (maybe b/c I used 1% buttermilk?) but I did everything else to the letter. The sunken layer doesn't make it any less delicious, though. With a cup of coffee, it's breakfast, with some vanilla frozen yogurt, it's dessert!
I did have the problem with the sinking of the nutella to the bottom. I also used low fat buttermilk. The loaf also didn't rise as much as I had hoped. Might be time for some new baking soda...Still delicious though. Definitely a keeper.
Chocolate hazelnut spread + banana bread= awesome flavor combo. One of the best banana breads I've tasted. I omitted the chopped hazelnuts and chocolate topping and it was still plenty tasty with the chocolate hazelnut filling.
This was just ok. Like many others, the Nutella layer sank to the bottom and was not even visible. I used low-fat buttermilk since that was all the store had, and I don't know if that made a difference. Some of the Nutella layer stuck to the bottom of the pan, even though I sprayed it according to the directions, and the bottom was a bit soggy. The flavor was good, though.
Don't know that I would make it again because it's not as good as my old stand-by, CL's Marbled Chocolate Banana Bread. I think I might sub Nutella for the chocolate chips in that recipe.
I am a baker and I had been very skeptical of low-fat recipes for baked goods. I thought this was delicious. I am adding it to my rotation. I did not have a problem with the Nutella sinking to the bottom. I also could not find full-fat buttermilk so used low-fat. Otherwise did not change anything.
Agree with all of the foregoing raves. I nearly doubled the quantity of chopped hazelnuts (love them!), but skipped the chocolate drizzle. Delicious by itself, but I made a terrific dessert out of it, by serving it slightly warmed up with a little light vanilla icecream and a light drizzle of hot fudge sauce. Husband begged for more.
Oh My Gosh! This is fabulous! The only trouble I had was that when I tipped it out of the pan quite a bit of the hazelnuts fell off. Next time I will press them into the batter ( and there will most certainly be a next time).