Lately I feel I’ve been watching way too much TV. I recently got into American Horror Story and I can’t stop.
Do you ever get like that with a show where you watch the first epsidoe and you’re hooked?
Speaking of obsessed, my current baking obsessions are blondies and bananas.
Earlier this week I combined the two and made peanut butter banana blondies, and of course banana bread.
Although it’s literally heaven when you add nutella and white chocolate spread to the mix.
Nutella is good, chocolate is good, but chocolate duo spread is delicious. It’s sweet and doesn’t require much to add a lot of flavour, but it’s delicious swirled into this bread to get little pockets of nutella and white chocolate.
Now if you don’t have the swirled spread, then normal nutella will work fine or you can melt some white chocolate down and swirl it into the bread with the nutella.
Ordinary chocolate spread also works well here or adding cocoa powder to peanut butter.
This was inspired by the numerous swirled banana bread recipes I saw, including Sally’s Baking Addiction with her Peanut Butter Nutella Swirl Banana Bread. Seriously, that girl has some amazing recipes and that banana bread is on my list of things to make with bananas during this obsession.
Nutella, Reese’s peanut butter cups, peanut butter, bananas and chocolate chips.
All in one recipe.
Sounds like a one way trip to deliciousness and I am more than happy to accept.
To ger the best banana flavour, make sure you use extremely ripe bananas. Mine were black on the outside.
To get an even more intense banana flavour and smell, I added 1 tsp of banana essence, but you don’t need to use this, either replace it with vanilla extract or just omit it.
There’s no added sugar in this recipe aside from the spread, but the sucralose sweetener can be replaced by either stevia or regular sugar. I’d recommend a mix of brown and white sugar to get the molasses flavor in there and to keep things moist.
White Chocolate Hazelnut Swirl Banana Bread
Prep time: 10 minutes
Cook time: 45-50 minutes
Total time: 75 minutes
Yield: 12 slices
Calories per serving: 168
- 210g / 1 3/4 cup
- 1/4 tsp
- 1 tsp
- 10g (1 tbsp and 1 tsp)
Medium bananas, mashed (roughly 1 cup or 250g)
- 150g /1/2 cup and 2 tbsp
Fat free Greek yoghurt (vanilla or plain)
- 3/4 cup
Sucralose sweetener or stevia equivalent
- 1 tsp
- 1 tsp
Banana or hazelnut extract (or replace with vanilla extract)
- 15g/ 1 tbsp
- 100g / 7 tbsp
Chocolate Duo Swirl spread **
- Preheat the oven to 180°C/ 160°C fan assisted and grease a loaf tin
- Mix together the flour, salt and baking soda in a bowl and set aside.
- Mash the bananas together and add the fat free greek yoghurt (If your yoghurt is too tangy, then add in ¼ tsp- ½ tsp baking soda and leave it for 10 minutes while stirring to neutralise the acid and remove the acidic tang)
- Mix in the sweetener, vanilla extract, optional banana essence, eggs and vegetable oil and whisk well to combine.
- Add the dry ingredients to the wet ingredients in two additions, folding together until just combined.
- Melt the spread slightly in the microwave for 30 seconds and then swirl half into the batter roughly, making sure not to mix it all together.
- Pour the batter into the pan and then top with the remaining spread and swirl around to combine.
- Bake for 45-50 minutes until a thin knife inserted into the centre comes out clean. Cover with a foil tent around 30 minutes into baking to prevent the top from becoming too brown and burning.
- Once cooked, leave to cool for 5 minutes before transferring to a cooling rack and cooling completely before slicing into 12 slices.
Makes 12 slices
Serving size: 1 slice (54g)
Saturated fat: 1.5g
You can melt down some white and milk or dark chocolate and swirl that into the bread instead for more flavour.
For a richer taste, add 2-3 tbsp of melted butter and replace 2 tbsp of the greek yoghurt with the butter or increase the baking time slightly for the extra moisure. This makes it moister and adds an amazing flavour without increasing the calories by a huge amount per slice.