Nutella Banana Bread |Cooking With Amanda

So it's that time of year when children are off to school. As much as love having my kids home all summer, we all get to a point where it's just time to have school start.

It's sort of a love-hate relationship. I love the schedule. I love knowing when and where everyone has to be on certain days and certain times. I love making dinner menus (we seem to lose some of this meal planning in the summer) and I love that my kids are back to making lunches (and not grazing endlessly).

However, I hate schedules. I hate that we have to be certain places at certain times (please tell me this makes sense to some of you). I hate early mornings. I hate not spending the day in PJ's. And I hate making lunches.

See? It's so confusing!

One thing though that remains constant is my love of baked goods for breakfast. Like today's Nutella banana bread. I took my favorite banana bread recipe and doubled it! This way you can make two loaves. One to eat immediately, and one to freeze for later. Or two to eat immediately. Or one to eat, one to share with a friend. Or one for Monday and one for Tuesday.

You get the point!

Adding the swirl of Nutella is such a nice bonus. You can do this several ways. You can either just drop the Nutella into the batter and swirl it all together, then pour it into your pans. Or you can put some batter in the pan, add some Nutella, add batter, add Nutella, add batter, etc., etc.

Either way works. I did option two, and while some sections of bread were thick with Nutella, we really enjoyed it! Everything's better with that gorgeous chocolate hazelnut stuff, right? Especially Karly's Nutella cookie bars and this banana bread.

Store this bread in an airtight container for up to 5 days, or freeze for later. As with all banana bread (in my opinion) it's always tastier the second day. So if you can resist, (I know it's hard) bake this bread in the evening and wait to enjoy it the next morning.

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Nutella Banana Bread Recipe

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Ingredients

4 large bananas, ripened
3/4 cup unsalted butter, softened
4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs
1 cup nutella

Directions

Preheat oven to 350°F.
Grease two loaf pans with baking spray. Line bottom of pan with parchment paper. Set aside.
In a large mixing bowl, beat bananas and butter until combined. Add flour, sugar, baking powder, baking soda and salt. Mix until thick and blended.
Beat in eggs, mixing for 1-2 minutes until fully incorporated.
Either add the Nutella now, and swirl it into the batter, or drop large scoops of batter into loaf pans, then add a large tablespoon of Nutella. Swirl and repeat until batter and all Nutella called for is used
Bake for 60-70 minutes.
Remove and cool for 15 minutes.
Turn bread out of pan onto a wire rack and cool completely.
Store in airtight container at room temperature for up to 5 days, or freeze for later use. ENJOY!