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Can you smell the Nutella and banana combo? Yum…
Hope you will enjoy making this for your breakfast or tea time.
Author: Namiko Chen
Serves: one 9 x 5 inch loaf
Ingredients
- 1¾ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ⅛ tsp. allspice
- ⅓ cup Nutella
- ½ cup honey
- 1½ cups mashed ripe banana
- ½ cup buttermilk
- 1 large egg
- ½ tsp. vanilla extract
- ½ tsp. almond extract
Topping
- 2 Tbsp. sliced almonds
- 1½ tsp. turbinado sugar
Instructions
- Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with nonstick spray and place a sheet of parchment paper on bottom.
- Whisk all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and allspice) together in a large bowl. Make a well in the center of the mixture.
- Combine Nutella and honey in a small bowl and heat in the microwave until melted, (about 30 seconds) and cooled slightly.
- Combine mashed banana, buttermilk, egg, and extracts in the medium bowl.
- Add cooled Nutella-honey mixture in the medium bowl.
- Add to flour mixture in the large bowl and stir just until combined.
- Pour batter into the greased loaf pan and top with almonds and turbinado sugar.
- Bake at 350°F for 50-60 minutes, rotating the pan halfway through. The bread is ready when an inserted skewer in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes, then remove from pans and cool completely.
- Wrap the bread well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.
I baked this bread in the morning but couldn’t photograph it before my daughter came home from her preschool. After lunch, we did the photo shoot session together. She was a pretty good assistant. But she also insisted that her setting below be photographed and shared. So here we go…
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