Banana and Nutella loaf

Yes I totally agree; it’s been a bit quiet here at Pomegranate Days lately.  Real life happens and it is what it is, but the good news is that I am here now.  Sitting in peaceful quietness alone with just my thoughts, the custard Danish I am eating for lunch (unhealthy whatever) and a freshly made Cup of Joe for company.  Living proof that “Back to School” is indeed very cool!  In the spirit of back to school, here is what I found in the dictionary:

Promising: likely to turn out well or produce good results.

After a seemingly false start I am starting to get a very promising feeling that this year 2013 is very possibly, most very likely going to yield an exceedingly promising result.  There is big news on the way, very super exciting news in fact.  I will in no way divulge any details today though, because today I want to spend being immensely grateful to a Father who has again proved himself faithful in all things, even to the quiet dreams of a very, very young girl called Sam.

In the meantime though, the very nearly 40 year old Sam (yikes!) is making a most promising Banana and Nutella loaf with three very good reasons.

Firstly, we have been back to school for just over a week now and my enthusiasm for sending out sterling lunchboxes, read those that contain home baked goods, is still at its peak.  Experience has proven that this same enthusiasm is likely to steadily decline from here on down towards end of term, so I am striking while the iron is hot so to speak.

Secondly, dear husband and I have a standing joke about the opinion (mine) that Nutella on toast is not an ideal breakfast choice for kiddos.  The joke (on me) started because I had just made this comment when it was spectacularly undermined by the launch of Nutella’s “most wholesome and nutritious breakfast spread ever” ad campaign.  And, because advertisers would never lie, Nutella got to hold on to its current place as a staple food in our house.

And finally, I love the smell of baking banana bread wafting through the house and I love eating a spoonful of Nutella straight from the jar, and this recipe lets me do both.  Lets Bake!

What you need
2 eggs
200 g brown sugar
300 g bananas, mashed
2 tsp. bicarbonate of soda
½ tsp. salt
125ml sunflower oil
240 g cake flour
3 Tbsps. Nutella
  1. Preheat oven to 150 degrees Celsius.
  2. Grease and line a standard loaf tin.
  3. Whisk the eggs and sugar until light and fluffy.
  4. Add the mashed banana, bicarb, salt and oil.
  5. Continue mixing at low speed until well combined.
  6. Sift in the flour and keep beating until all the flour is well mixed in.
  7. Pour ¾ of the mixture into the tin.
  8. Soften the Nutella in the microwave for a few seconds and pour over the top of the batter.  If desired use a skewer stick to marble the Nutella into the batter.
  9. Spoon the remaining batter into the loaf tin.
  10. Bake for 1 hour or until a skewer poked into the middle of the loaf comes out clean.
  11. Allow to cool slightly before turning out onto a wire rack to cool completely.

This banana loaf is also heavenly when iced with the same cream cheese icing we made for the Red Velvet Cupcakes, although I would probably leave out the Nutella for that version.

Disclaimer:  In reference to the good news please note that I am nearly 40 years old and as such am definitely not expecting *eyeroll*!

2 Comments on Banana and Nutella loaf

  1. Laura Dale
    January 18, 2013 at 12:00 pm (5 years ago)

    This looks yum. I often have trouble cooking with bananas- the cakes sometimes come out too dense, but it will definitely go onto my baking to do list! Thanks for sharing.

    Reply
    • Sam Taylor
      January 19, 2013 at 12:41 pm (5 years ago)

      Hi Laura, a banana cake is typically more on the dense side than other cakes / loaves. I would suggest though that you check that you are mashing the bananas as opposed to pureeing them – adding too much liquid could upset the balance of the recipe, so simply mashing ripe bananas with a fork is sufficient. Let me know how you do with this recipe. Regards Sam

      Reply

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