Simple Banana and Nutella Bread

Hej!

Well summer really hasn't been playing too fare so far! I imagined writing blog posts about BBQs or the garden or something summery.  Oh well, hopefully the best is yet to come!  Dull days have had to be spent elsewhere and today I am going to share with you an old recipe for banana bread that I have enjoyed making for years.  It is really simple and always produces a moist yummy loaf, just the way it should be!  This time though I swirled some Nutella through to change it up a bit and to satisfy a craving.  Obviously the Nutella is optional and it works just as well without.  Read on for the recipe and some pictures....although I must warn the pictures aren't as good as I would have liked.  It was a horrible, horrible day outside and the light was really not great.


Ingredients:

• 2 medium bananas (the browner the better) peeled and mashed
• 1 large egg
• 130g/ 1 cup self raising flour (or use regular flour and add 1 1/2 teaspoon bicarb soda)
• 1 teaspoon baking powder
• 55g / 1/2 stick butter (softened)
• 100g / 1/2 cup caster sugar
• Nutella to tatse

Recipe:

1. Preheat a fan oven to 160°C / 320°F. If you don't have a fan oven, increase the tempreture e.g. 180°C. Line a loaf tin with butter or a loaf liner. 

2. Mix all the ingredients together, combining well. You want to the mixture to have a loose dropping consistency. You may need to add a drop of milk to achieve this, it will depend on how mushy your banana is.  I generally don't have to add milk, I always make sure my bananas are very ripe and mash them up as much as I can.

3. Pour your mixture into your loaf tin. If you wish to add Nutella then take a heaped teaspoon, drop it in mixture and swirl it around the tin using a toothpick.  Start with a teaspoon and add more should you desire! Once baked the nutella will give the loaf an overall brown colour.

4. Bake in the oven for around 35-40 minutes (check a skewer comes out clean).  All ovens will vary so you may need longer.  Since starting to use this recipe I have baked this in 4 different ovens, each one requiring me to alter the timing! Leave to cool in the tin and then turn onto a wire rack.

 

 

 

 

 

 

 

 

I hope you enoy this recipe! Please ask if you have any other questions and I'll be happy to help.  Enjoy the rest of your summer and check back soon for my next post!

 

Hej då,

Libby