06 October 2008
BAD BANANAS = MAD TASTY CAKEY BREAD
NutterLynn’s Banana Bread
SO my boyfriend bought a bunch of bananas a week ago and ate one. Rather than sacrifice the remainder to the fruit flies I decided to put them to use. Well, when I went to make my traditional banana bread recipe I found I only had half the butter necessary. Since I was “in” for the night but determined to bake, I chose another equally fatty and delectable substance… NUTTELLA. Mmmmmmm Enjoy
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup and 1 TBS butter
*1/4 cup Nutella (Hazelnut Spread)
* 3/4 cup brown sugar
* 1 cap of vanilla extract
* 2 eggs, beaten
* 4 mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. ( I use pan spray and a roll pan)
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter, nutella and brown sugar. Stir in vanilla, eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (50 minutes for the jelly pan), until a toothpick inserted into center of the loaf comes out clean.
IMPORTANT: Let bread cool in pan for 10 minutes, then turn out onto a wire rack. It’s still cooking when you take it out of the oven.