In this American classic, this banana bread is taken up a notch with the addition of browned butter and chocolate. With a giant puddle of Nutella running through the top, this is sure to become a new favorite treat.
Banana bread is an all time favorite. I think it's possibly the very first thing I ever baked from scratch.
I've come a long way with my baking since that first loaf, but still appreciate the simplicity and ease of this one bowl beauty.
Since my little monkey has an obsession with bananas, they rarely run the risk of going bad in our house these days, but for some reason, I had a few that were well on their way.
My mind immediately went to banana bread, but thought I should do something different this time.
So what better to do than make a chocolate version, with a big chocolate river running through it?
The answer is nothing. There's nothing better to do with three over-ripe bananas!
Nutella Swirled Chocolate Banana Bread
3 medium very ripe bananas
½ cup butter, browned (like in this recipe here)
¾ cup dark brown sugar
1 large egg
1 tsp pure vanilla extract
1 tsp baking soda
½ tsp Kosher salt
½ tsp ground cinnamon
1 cup all-purpose flour
½ cup dutch-processed cocoa powder (I use this)
1 cup bittersweet chocolate chips
2 Tbsp Nutella, or other chocolate spread (I used this)
Preheat oven to 350º F. Butter and flour a 9x5 inch loaf pan. Set aside.
Mash bananas in the bottom of a large bowl. Whisk in butter, sugar, egg, and vanilla. Using a sieve, sift baking soda, salt, cinnamon, flour, and cocoa powder over the wet ingredients in the bowl. Fold in dry ingredients with a rubber spatula. Fold in chocolate chips.
Scoop batter into prepared pan and smooth the top. Using a teaspoon, scoop nutella down the length of the batter and gently swirl with a knife.
Place pan in preheated oven and bake 50-60 minutes or until a cake tester comes out with only moist crumbs.
Remove pan to a wire rack and allow to cool for 15 minutes before inverting on the wire rack to cool completely.
Once cool, slice and serve.