Happy Birthday to myself (yesterday)! My very first birthday being a Mrs. I bursted into tears though. I must say it is one of the less fortunate birthday! I tried to make myself a birthday cake which i was thinking to share with you guys today. It’s an ice-cream cake, with salted caramel and strawberries and my favourite cookies and cream~ EPIC Fail! The whole kitchen turned into a disaster on Saturday and I was just too tired to redo another one! The cake started off great but I think I made a stupid decision, I bought a not-so-good icecream for my cake, and once I start layering it, it failed! Totally melted inside the freezer even after I freezed it for 4 hours.. Argggh.. So it’s gone! Perhaps, that cake will come again in another time! We shall see!
Anyway, I hope I didn’t disappointed you without an icecream cake, but I’ve made so many different cakes before if you want to check them out~ I’ve made myself something today though just to cheer myself up a little more, even without a birthday icecream cake! I found myself a large jar of Nutella and holy~ I had to use it Nutella banana bread is all I can think of! It’s still as delicious! I think I’ve made some traditional banana bread before.. anyway, I swirled up extra Nutella just to give it an extra sweetness to my day! I love it I must say! I am always a big fan of banana breads, and with Nutella in it, I cannot give myself an excuse to say no.
The best part comes after you bake it, cool it a bit and then slice that sharp knife into it~ all you see is that gooey Nutella drizzling over your benchtop! The gooey nutella is so warm and thick that I just bit it hard! Soft pound cake-liked bread and it’s awesome!
You’ll need (makes 2 loaves):
- 3 large or 4 medium overripe bananas
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup of milk
- 1 cup of brown sugar, packed
- 3 cups of plain flour
- 2 teaspoons of baking powder
- 1 & 1/2 teaspoon of salt
- 1 & 1/2 teaspoon of baking soda
- 2 teaspoon of vanilla paste
- 1 teaspoon of Kahlua (optional)
- 1/2 cup of Nutella spread, at room temperature
- Preheat oven to 180°C/ 350°F. Grease two loaf pans with butter, lined with buttered parchment.
- Mash the bananas with a food processor; alternatively if you like to have lumpy bits, you can use a potato masher.
- In a mixing bowl, add sugar, egg, milk, butter, vanilla and kahlua (optional) and mix until combined, using a hand mixer or stand mixer.
- In another bowl, whisk flour, baking powder, baking soda and salt.
- In 3 separate additions, add the dry ingredients into the butter ixture and mix until just smooth.
- Add banana mash and mix to combine.
- Place Nutella in a bowl and microwave for about 20 seconds to soften it. If you don’t use a microwave, you can heat the nutella over a bowl of hot water to soften it.
- Drizzle 2/3 of the Nutella over the banan bread batter and gently fold 2-3 times. Do not over mix as you want to keep the swirls happening.
- Carefully pour the batter into 2 pans, evenly. Do not overmix the batter to keep the swirls stay well defined.
- Add the rest of the Nutella and swirl into the top of the batter. Bake for about 45 minutes or until a tester comes out clean. Allow to cool in pan for about 10 minutes. Serve.
- Left over banana bread can be wrapped in plastic film and place in an airtight container for up to 3 days.
- If you do not like the alcohol, you can replace it with extra vanilla paste or simply omit it.
- For those that like peanut butter, substitute nutella with peanut butter is also great!
Adapted from Joanna Goddard