Chocolate and Hazelnut Spread Banana Bread
A perfect combination of banana and Hazelnut Spread combined to make a gorgeous loaf cake, perfect to use up ripped bananas.
Chocolate and Hazelnut Spread Banana Bread
OneSixtyDegrees
10-12
10 minutes
70 minutes
A perfect combination of banana and Chocolate and Hazelnut Spread cake combined to make a gorgeous loaf cake
Ingredients
- 150g Whitworths Golden Caster Sugar
- 120g Unsalted Butter, at room temperature
- 3 Large Eggs, at room temperature
- 3 Medium Ripe Bananas, mashed
- 2 Tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 275g Self Raising Flour, sifted
- 1 Tsp Baking Powder
- 150g Chocolate and Hazelnut Spread
Directions
Preheat the oven to 160°C fan and line a 2lb loaf tin with greaseproof baking paper
Cream together the golden caster sugar and butter in a large bowl
Mix in the eggs one at a time with a couple large spoonful’s of the flour
Mash the bananas and add these to the bowl, along with the vegetable oil and vanilla extract. Mix until combined
Stir the baking powder into the remaining flour, then fold this into the banana bread mixture
Take half the mixture and add it to a separate bowl
Heat the Chocolate and Hazelnut Spread in the microwave for 20 secs then add it to one half of the banana bread mixture. Fold in until evenly distributed
Add both mixtures to the prepared loaf tin, alternating spoonful’s of the two
Using a knife or skewer, swirl the banana bread
Pop the tin into the oven for 70 mins, covering the top of the banana bread with foil around 40 mins into the baking time to stop it over browning
Once baked, remove from the oven and leave the banana bread in the tin for 15 mins
Carefully remove the banana bread from the tin and place it on a wire rack to fully cool before slicing