This is a recipe that my sister has been using for a long time and I have always loved. It's one of the best banana breads I've tried, moist, sweet and full of banana flavour.
So, when the urge set in to bake and I happened across a few sad looking over-ripe bananas sitting in my fruit bowl I thought it would be the perfect thing to eat with a nice cup of tea on a grey day like today.
It's originally a Bill Granger recipe, but I've slightly adapted it. This time I used gluten free flour and didn't have any chocolate chips so decided to use the old faithful Nutella instead.
You Will Need:
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
250g plain flour
2 teaspoons baking powder
4 tblsp Nutella
To Make:
- Preheat the oven to 180°C.
- Grease and lightly flour a loaf tin.
- Mix the butter, sugar, banana, eggs, and vanilla extract in a bowl with hand held electric whisk.
- Sift in the flour and baking powder stir to combine, being careful not to over mix. It will not be completely smooth due to the bananas.
- Pour half of the batter into the loaf tin and even.
- Drop teaspoons of Nutella onto the mix and marble with a skewer.
- Add the rest of the mix, spread evenly again and add another layer of marbled Nutella.
- Bake for 50 minutes, or until the bread is cooked when tested with a skewer.
- Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
- Serve in thick slices on its own, with butter...or for extra decadence, some more Nutella.
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