It’s been a while since I made banana bread so I figure today is the day to make one again. This time I followed the banana bread recipe from the Better Homes and Garden cookbook, a gift from my Mother-In-Law. I usually add chocolate chips in my banana bread but this time around I decided to add Nutella instead. The results? Well, I had to “hide” the banana bread so we don’t finish the whole loaf in one night. We still got about half left to hopefully make it by tomorrow.
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs beaten
1 1/2 cup mashed ripe bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup Nutella
Preheat oven to 350°. Grease the bottom and sides of a loaf pan. Set aside.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in the center of flour mixture then set it aside.
In a medium bowl, combine the beaten 2 eggs, mashed bananas, sugar, oil/butter and nutella. Add the egg mixture into the well of the flour mixture bowl. Stir the whole thing until moistened. The batter should be lumpy.
Transfer the batter into the greased loaf pan. Bake it in the oven for 55-60 minutes. In the last 15 minutes of baking, loosely cover the pan with a foil to avoid over browning the top.
To make sure it’s done baking, insert a toothpick in the middle. If it comes outs clean then it’s done. Cool the banana bread in pan on top of a wire rack.
The cookbook said you’re supposed to wrap the bread once completely cooled, then store overnight before slicing. Errrm well, that part of the recipe wasn’t followed. Like I said, I’m trying to make sure we still have some for tomorrow.
BTW, you can also add chopped walnuts in the bread if you want.