Bananatella Bread
Ingredients
- 2 ripe bananas
- 1½ large eggs
- 75g light brown sugar
- 55g granulated sugar
- 90ml vegetable oil
- ¾ tsp vanilla extract
- 22g unsweetened cocoa powder
- 135g plain flour
- ¾ tsp baking soda
- ¼ tsp salt
- 75g chopped toasted hazelnuts
- 75g Nutella
- 1–2 tbsp milk (to loosen Nutella for swirling)
Instructions
- Preheat oven to 175°C (160°C fan) and grease or line your loaf tin.
- Mash bananas in a large bowl. Add eggs, sugars, oil, and vanilla. Whisk until smooth.
- In a separate bowl, whisk cocoa, flour, baking soda, and salt.
- Fold dry ingredients into the wet mixture. Stir in chopped hazelnuts.
- Warm the Nutella and stir in milk to loosen it for swirling.
- Pour half the batter into the loaf tin. Swirl in half the Nutella. Repeat with remaining batter and Nutella on top.
- Bake for 45–50 minutes until a skewer comes out with moist crumbs.
- Cool in the tin for 10 minutes before turning out onto a wire rack.
Notes
This loaf keeps beautifully and tastes even more intense the next day. Tent with foil if the top browns too quickly.