Jans Kitchen: Marbled Nutella Banana Bread

It was early in the morning and I looked out the window as the rain came pouring down and thought the weather was not very good that day. Well, yeah, it was just another typical day here in the UK.  The cold wind from the outside made me fancy for a hot drink and warm myself up by sipping a cup of coffee. So I went to my kitchen to have one. I put on the kettle to a boil when I noticed some ripened bananas on top of my table in the fruit tray that has not been touched. I began to think that I needed something to pair with my hot coffee later so I decided to bake a banana bread with Nutella and call it my “Marbled Nutella Banana Bread.”

Marbled Nutella Banana Bread

The preparation of making this bread is just so easy and the ingredients are so affordable in the pocket. Although it is convenient to buy a ready-made banana bread, however, a homemade banana bread is baked with love and always have a personal touch. Moreover, you can always customize the ingredients and maximize its quantity according to your preference. This is good to serve to your loved ones, families at home and even share it with your friends or officemates. Today I’m going to share with you how I make my own Marbled Nutella Banana Bread and hope you like it. Let’s begin by preparing the equipment you need, then gather everything and start breaking down the ingredients. So let’s start!😊

Equipment:

2 Medium Size Bowl (for wet and dry ingredients)
1 Small Bowl for eggs
1 Non-stick loaf tin for baking
A Wooden Spoon
A Baking Parchment Paper (optional)
A cup, teaspoon, and tablespoon for measurements
A tin foil to cover the top of the tin

Time:

The Main Ingredients

Ingredients:

Wet Ingredients:

4 to 5 Large ripened bananas
2 medium eggs
1 1/2 tsp. of vanilla
2 1/2 tbsp. of melted butter
1/4 cup of warm water (optional)
3 to 4 tbsp. of Granulated Brown Sugar
3 to 4 Spoonful of Nutella spread (you may adjust)

Instructions: Preheat the oven to 180°C for 10 minutes. Place a parchment paper inside the tin. If you do not have parchment paper, greasing inside the loaf tin with your melted butter will do, then set aside.

Combine: Peel the bananas and mash them into a bowl but try not to overdo it, then set aside. Beat the eggs in a bowl, add the brown sugar and mix well. Pour in the vanilla liquid afterward followed by the melted butter and stir it carefully, then set aside.

Dry Ingredients:

2 1/2 to 3/4 cups of self-raising flour (plain flour will do)
1 tsp. of Baking powder
1 tsp. of Baking soda
1 tsp. of Salt
1 1/2 tsp. of cinnamon powder
A handful of sultanas or raisins (optional)
1 tsp. of Nutmeg

Combine:  Put the flour, baking powder, baking soda, salt, cinnamon powder, raisins and nutmeg in a medium-size bowl and mix carefully enough to incorporate all the dry ingredients. Add the beaten eggs and mix it. Add the mashed bananas and Nutella spread, mix it until it becomes thick and blended. Check the thickness if it is just right for you. Otherwise, you may add warm water to it if you think it is too dry. I added water when I made this banana bread as I want it to be more moist and soft. Cover your loaf tin with a tin foil and press down the edges of it on its side.

Instructions: Finally, bake the bread on the top shelf of the oven. Bake your bread in the oven to either 180°C to 200°C for about 60 to 80 minutes or until it turns golden brown. However, it is good to check it every after 40 to 50 minutes by inserting a toothpick in the center if it comes out clean. Remove the tin foil cover after then, put the loaf tin again in the oven for another 5 to 8 minutes just enough for it to be brown or a bit crispy on top.

Storing and Shelf-Life

Remove the tin from the oven and let the bread cool in the tin for about 30 minutes or an hour. If you are using a parchment paper, you can just go ahead and take out the bread straight away. Slowly remove the bread out of the tin and place onto a wire rack or plate and let it cool completely. Once done, slice the bread and store it in an airtight container at a room temperature. The shelf-life for the bread is 3 to 5 days. You may also fridge it, however, I prefer to store mine at a room temperature to keep its moisture and softness.

Serving Time

You can eat this Marbled Nutella Banana Bread along with your coffee or hot chocolate drink or just eat it as it is. You can serve it either cold or hot but as for me, it is really good to serve this bread when it’s hot. Therefore, I would suggest you put slices of Marbled Nutella Banana Bread on your plate and microwave it for about 30 to 40 seconds. There you have it, enjoy your hot aromatic Marbled Nutella Banana Bread, especially on a rainy day! I hope you’ll enjoy my recipe. Until then!😊

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