Saturday, 26 April 2014

Caramel Nutella Swirl Banana Bread

Give me banana bread at any time of the day, and I will eat it. I love it. It's just so good. It's like bread, which I love, but it's sweet, which is even better. Earlier today, I couldn't decide what to bake until I saw the beautifully brown bananas sitting on the windowsill just waiting too be mashed and shoved into an oven in the form of banana bread. Then something magical happened... I remembered the giant jar of Nutella I'd bought at the end of lent (to be honest I never forgot about it because Nutella but it sounded cool when I worded it like that). 

I changed the normal banana bread recipe I use (for no particular reason) so there's slightly less sugar - more than made up for by the addition of caramel and Nutella - and I added an extra banana because they looked quite small so I felt bad for them. 

One of my favourite things is eating banana bread (almost) fresh out of the oven, when it's all warm and comforting and loving and amazing. Is it bad I think I'm emotionally attached to baked goods? Now, I should probably take a slice (or five) of this and escape upstairs to do some of the revision that I promised myself I would do today...

Recipe (makes one loaf):
  • 125g butter, soft
  • 200g soft brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • 1 tsp baking powder
  • 4 or 5 ripe bananas, mashed
  • Nutella
  • Dulce de Leche
  1. Preheat the oven to 180oC. Grease and line a 9"x5" loaf tin.
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and the vanilla extract.
  4. Sift the flour and baking powder into the mix, and beat gently.
  5. Mix in the mashed bananas until all combined.
  6. Pour half of the batter into the prepared tin.
  7. Dot spoonfuls of Nutella and caramel on top of the batter, and swirl gently using a toothpick/skewer/knife. Don't worry about being stingy at this point - more is less.
  8. Pour the remaining batter on top, and repeat the Nutella & caramel dotting and swirling.
  9. Bake for around 65-75 minutes, until a skewer inserted into the middle comes out pretty much clean. You may need to put foil on top of the banana bread after 45 minutes to prevent burning.