>Chocolate Hazelnut Banana Bread: a Recipe Born on Twitter

>Twitter is a mystery to the uninitiated. Mention it to a crowd of non-bloggers and you’re sure to get plenty of “I don’t get it” comments. My husband is always asking me, “Just what are you tweeting about?”

Well, lately, I’ve been doing a lot of tweeting about food. I’m not joking. There’s a huge community of passionate foodies on Twitter. We share recipes, gush about the tomatoes at the market, and inspire each other to experiment with new ingredients. The other day, Jennifer Perrillo tweeted, “Yeah or Nay – should I add chocolate chunks to my banana bread?” I was walking through the supermarket when I saw her tweet and I spontaneously responded, “Definitely chocolate. Maybe even do Nutella!” I had never tried it, but I thought that the nutty chocolate spread would go well with bananas. Let’s face it, there are few things that Nutella doesn’t taste great with. Maybe camembert.

By the time I left the supermarket, I was craving warm banana bread oozing with chocolate. Then I got home and spotted the dark specks on the banana bunch in my fruit bowl, I decided to give it a try. I actually substituted the Kroger brand chocolate hazelnut spread because it is nuttier than Nutella and I thought it would pair up well with the bananas.

I had it last night hot out of the oven, and again this morning for breakfast. In my book, the bananas make it a healthy breakfast option!

Chocolate Hazelnut Banana Bread
Prep Time: 5 minutes

Cook Time: 1 hour
¼ pound (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 ½ cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
½ cup sour cream
2 tsp vanilla extract
¾ cups of Nutella or other chocolate hazelnut spread

Preheat the oven to 350°F. Butter a 9x5x3 inch loaf pan.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.

Add the dry ingredients to the butter mixture. Mix with a wooden spoon. Add the bananas, sour cream and vanilla. Stir well.

Spread a layer of batter into the bottom of the loaf pan.

Spoon three or four dollops of Nutella on top – each should be a generously heaping tablespoon. Then spread another layer of batter on top, and repeat the Nutella dollops. Continue repeating until you have used all your batter. Finish with banana bread on top.

Bake 1 hour, until a cake tester comes out clean. Turn out onto a rack to cool.

3 Responses to >Chocolate Hazelnut Banana Bread: a Recipe Born on Twitter

  1. >Just curious… did you have trouble with the Nutella sinking to the bottom? I made the F&W recipe for Nutella pound cake and it sunk and basically stuck to the bottom of my pan! Tasted great, but I couldn't get even a slice out of my pan.

  2. >Some did drift to the bottom – you can see it in the picture – those gooey chocolate bits – but I was able to get the slices out one by one – and it was SOOOO good. About to have another slice right now. 🙂

Leave a reply