Roasted BananaNutella Quick Bread Recipe
- 2 pounds almost-ripe bananas (about 5 medium bananas; they should be yellow with a few brown spots, not green)
- 1/2 cup chocolate-hazelnut spread, such as Nutella
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2/3 cup vegetable oil, plus more for coating the pan
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Heat the oven to 350 degrees F, arrange a rack in the middle, and place a piece of aluminum foil on the rack.
- Place the unpeeled, whole bananas on the foil and bake until the peels are completely black, about 15 to 20 minutes.
- Remove the bananas to a wire rack to cool, about 15 minutes.
- Discard the aluminum foil.
- Meanwhile, coat a 9-by-5-inch loaf pan with vegetable oil; set aside.
- Place the chocolate-hazelnut spread in a resealable plastic bag, snip off about 1/3 inch from a bottom corner, and set aside.
- Whisk together the flour, baking soda, and salt in a medium bowl to aerate and break up any lumps; set aside.
- When the bananas are cool enough to handle, peel them over a large bowl, letting any juices drip into the bowl.
- Mash with a potato masher or fork until almost smooth.
- Add the measured oil, sugars, eggs, and vanilla and whisk until combined.
- Add the reserved flour mixture and stir with a rubber spatula until just combined.
- Scrape one-third of the batter into the prepared pan and push it into the corners.
- Squeeze half of the chocolate-hazelnut spread onto the banana batter in a zigzag pattern.
- Top with another third of the batter spread into an even layer.
- Squeeze the remaining chocolate-hazelnut spread on top in a zigzag pattern.
- Top with the remaining batter, pushing it into the corners and smoothing the top.
- Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of banana or hazelnut spread), about 60 to 65 minutes.
- Let the pan cool on a wire rack for 15 minutes.
- Run a knife around the perimeter of the bread and turn it out onto the rack.
- Let cool at least 30 minutes more before slicing.
bananas, chocolatehazelnut spread, flour, baking soda, salt, vegetable oil, brown sugar, granulated sugar, eggs, vanilla
Taken from www.chowhound.com/recipes/roasted-banana-nutella-quick-bread-30562 (may not work)