So you know I'm on this mission to add Nutella and Ferrero Rocher's to every single one of my favourite bakes! and Banana Bread is one of my go to recipes so it was only a matter of time before it got a 'Roch-ella' make over!
I baked this up one Friday night a few weeks back, we had some friends coming over for lunch the following day and I thought it would be a perfect afternoon snack for them. As I was chopping all these Ferrero's I thought to myself there is no other way I would want to be spending my Friday night! It was a perfect little moment of baking joy, so I snapped a pic just for you…and for me, to remember that happy little thought! Don't you just want to delve in head first?? I was particularly impressed with myself that I didn't sneak one crumb of Ferrero goodness into my mouth, I am learning self restraint painfully well while on my diet at the moment!
Actually looking back, it was a rather torturous bake to make and not indulge in, that Nutella spoon was just waiting to be licked! I guess the motivation of knowing I would be allowed a piece the following day made it all worth it! Don't you think every bake should be generously drizzled with oozy gooey Nutella right before being popped in the oven? If you're not so sure…we probably can't be friends, and you should probably stop following this blog, haha!
I did have a go at making a Nutella banana bread last year some time but I went way over board on the amount of Nutella I baked in and it left the middle of the loaf a little uncooked, so moderation is key to make this one work.
I love the swirly ribbons of Nutella you see throughout the bread...
and those Ferrero's peeking out take it over the top! Just when you thought banana bread couldn't get any better it can! This was totally delicious and the pairing of nutella and bananas is one I love, and with the addition of the Ferrero Rocher's you just can't go wrong!!
Ferrero Rocher & Nutella Banana Bread:
From Cupcake Crazy Gem
250g plain flour
165g caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
5 tbsp unsalted butter
2 large eggs, beaten
3 large bananas, mashed
65g banana yoghurt (use plain if you prefer)
1 tsp vanilla extract
12 ferrero rochers
Preheat oven to 180 degrees C. Grease a loaf tin.
In a large bowl, whisk together the flour, sugar, bicarbonate of soda and salt. Set aside.
Melt the butter in a small bowl and add it to the bowl of the mixer. Once the eggs have been beaten in a small bowl, add them to the mixer too. Mash the bananas and add them along with the yoghurt and vanilla extract to the mixer. Beat on medium speed until everything has been incorporated.
Add the dry ingredients in two batches, beating on low-medium speed until everything is combined - do not overbeat.
Chop the ferrero rochers into halves using a sharp knife. Reserve 6 half pieces of ferrero rocher back for decoration, and with a spatula stir the rest into the batter.
In a small microwaveable bowl, heat the nutella for 30 seconds until slightly soft.
Pour half the batter into the loaf tin. Spoon half of the nutella on to the top of the batter, and using a knife swirl it through the batter. Add the remaining batter and repeat with the rest of the warmed nutella on top. Add the 6 ferrero halves.
Bake for 55-60 minutes, or until a knife inserted comes out clean. There will be pockets of nutella so make sure you don't test it where the nutella is.
Leave in the loaf tin for 10 minutes, and then transfer to a wire rack to cool completely.
Eat and enjoy…and if you want to eat it like me zap each piece in the microwave before eating for 15 seconds and slather in butter. Yum!