Nutella Swirled Roasted Banana Bread
A super easy perfectly sweet roasted banana bread marbled with chocolate hazelnut swirls that will stay moist for days. Incredibly divine and comforting.
Servings: 1 9x5" loaf
Calories: 309kcal
Ingredients
- 330 g (1½ cups or 5 med. sized) ripe bananas* ,peel intact
- 150 mL (⅔ cup + 1 tbsp) olive oil
- 3 tsp fresh lemon juice
- 100 g (¾ cup + 1 tbsp) coconut/muscovado/brown sugar
- 56 mL (4 tbsp) milk of choice ,room temperature
- 1 tsp vanilla extract
- 225 g (1¾ cup) all purpose flour ,sifted
- 60 g (⅔ cup) oat flour* ,sifted
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of ground cloves
- 150 g (½ cup) chocolate hazelnut spread ,warmed
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet and a 9x5" loaf pan with parchment paper. Gather your bananas, with skin on, then poke a few holes around the fruit with a fork. Place the bananas on the baking sheet and roast for 20 minutes, rotating the fruit halfway through. The peels will appear black and shiny with a bit of sugar sizzling through the peel. Set aside to cool.
- In a large bowl, combine the olive oil. lemon juice, sugar, milk and vanilla. Mash the roasted bananas and mix with the rest of the wet ingredients. Sift in the dry ingredients and mix until everything is mostly combined and there are no more large clumps of flour. The batter will be very thick.
- In a microwave safe bowl, warm the chocolate hazelnut spread on high for 20 seconds. Place half of the banana bread batter into the loaf pan. Spoon a few dollops of chocolate hazelnut spread and swirl using a knife/toothpick. Pour in the rest of the batter and swirl in the remaining chocolate hazelnut spread. Bake in the oven for 1 hour or until a toothpick inserted at the center comes out clean with a few moist crumbs. Once cool (or if waiting is hard, at least warm), slice and enjoy!
Notes
*IF skipping the roasting step for the bananas, make sure the bananas you will end up using are very ripe.
*Oat flour can be made by measuring the same amount of rolled oats and blending in a coffee grinder/blender. Can also be substituted with more all purpose flour if you wish.
*I personally enjoy the mix of spices here but feel free to adjust to your taste buds or even omit them if you want.
Recipe adapted from Loopy Whisk