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Tuesday, May 8, 2012

Lower Fat Nutella Swirl Banana Bread

Once again I find myself stuck with bananas that are overripe. I'm sick of making my usual apple banana bread and remembered I got a jar of Nutella last week. Hmm...Nutella with anything is good so why not put it in banana bread. After peaking in the fridge I also found some left over non-fat Greek yogurt so decide to cut the amount of butter in half and replace it with the yogurt.

Banana Bread with Walnuts

  • 1 1/3 cups flour (If you don't have almond meal just use 2 1/3 cup flour)
  • 1 cup almond meal (can be omitted, added for extra fiber and nutrients)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup room temperature unsalted butter
  • 1/3 cup plain or vanilla yogurt
  • 1/2 cup packed brown sugar
  • 2 beaten eggs
  • 1 tsp vanilla extract
  • 3 mashed bananas (around 1 1/2 cup)
  • 3/4 cup Nutella 
Preheat oven to 350 degrees F. Lightly greased a 9x5 loaf pan

Combine flour, almond meal, baking soda, baking powder, salt, cinnamon in a bowl. In a different bowl, cream the butter and brown sugar until light and fluffy. Add mashed bananas, vanilla and eggs and yogurt until combined. Add the flour mixture to the wet banana mixture and then mix until combined, do not over mix. Divide 1 cup of the banana batter to a small bowl and stir in the Nutella until combined. Spoon the plain banana batter alternately with the Nutella batter then swirl with a knife. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.

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