Did you know? Today is World Nutella Day. And before you shrug in disgust thinking that this is yet another PR-created blog event, think again.
World Nutella Day was proclaimed by two expat food bloggers: Ms Adventures in Italy and Bleeding Espresso without any involvement from Nutella’s parent company, Ferrero. They just loved Nutella and figured there were many others like them out there. So four years ago, they launched the first World Nutella Day and it has grown ever since. And every year, the number crazy Nutella fans participating grows. They share mouth watering recipes, post pictures of themselves in tubs of Nutella, or just write poems and essays about their Nutella memories.
It all brings a tear to my eye.
If you’ve never had Nutella, it’s hard to get this phenomenon. But I grew up on the hazelnut chocolate spread, and I like to think that it courses through my veins.
When I was a little page-boy sporting French girl, I had the same snack every day at four o’clock. My mother would pull up in her little blue dog-hair-coated Renault Polo, honk a couple of times, and hand me a little single serving container of Nutella and the crusty end of a baguette. Then we would head to the dog park where the dogs would run wild and I would proceed to lick the little plastic Nutella jar clean. I only began biting into my baguette once the plastic was squeaky clean, all remnants of chocolate a distant memory.
Today for World Nutella Day, I’m resposting a recipe I shared a few months ago for Nutella Banana Bread. But there’s no need to get fancy to begin your Nutella tradition. All you need is a spoon, or a warm piece of toast and some banana slices.
¼ pound (1 stick) unsalted butter, room temperature
1 cup sugar
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.