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Nutella Swirled Banana Bread

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

A moist and gooey banana bread made with whole wheat flour, old-fashioned rolled oats, brown sugar, and Nutella.

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ cups Old Fashioned Rolled Oats, Processed Or Whole
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 3 whole Very Ripe Bananas, Mashed
  • 1 whole Egg
  • ¼ cups Canola Oil
  • ¼ cups Brown Sugar, Packed
  • ¼ cups Nutella, Or More If Desired

Preparation

Preheat oven to 350ºF and spray a loaf pan with cooking spray. Set aside.

In a medium bowl, mix together flour, oats, baking soda, baking powder, and salt. Set aside.

In a large bowl, use a fork to mash bananas until you get a smooth consistency. Add in egg, oil, and brown sugar and whisk together until totally combined.

Slowly add the dry ingredients to the banana mixture. Stir until everything is incorporate, but make sure not to overmix, as it will lead to a tougher, more crumbly texture.

Spread batter into the prepared loaf pan and, using a spoon or spatula, drop the Nutella on top of the bread in 4 separate clumps, forming a line down the center. Using the sharp side of the blade as a guide, swirl the mixture from side-to-side, going from top to bottom, with the knife.

Bake for 55-60 minutes, or until a toothpick inserted into center comes out clean. Baking times may vary a bit.

Once done, remove from the oven and cool in the pan for 10-15 minutes, then transfer to a cooling rack. Wait until the bread is completely cool before cutting into slices.

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The Kitchen Magician on 1.19.2013

I made the recipe according to the directions, with the exception of using whole wheat pastry flour. The end result was a very moist bread with a not so great flavor. While the small amount of sugar used in the recipe makes it better for you, the taste was just way too bitter. I thought the sweetness of the nutella would offset the little sugar added to the batter, but it just didn’t. I’m finishing these muffins up with some fruit flavored syrup to make them edible.

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