I wanted to switch up the original recipe and add even more chocolately goodness into this loaf. A mostly empty jar of Nutella has been calling my name for the last few weeks, so I stirred 1/2 a cup of the chocolate hazelnut spread into this loaf. The rest of that jar had been eaten by spoonful, the way Nutella should be eaten. Now this banana “bread” truly deserves dessert status.
Bananas are one fruit that I rarely eat by themselves – I much prefer any other fruit. The exception is if I am training for a half marathon or a marathon, in which case a banana and peanut butter is part of my normal pre-long run routine. Adrian, on the other hand, eats a banana every morning, so I typically buy at least a large bunch a week. Recently I’ve been buying even more so that we’d have enough to either make said banana bread, freeze the bananas for smoothies or fry a few up with brown sugar and serve over Greek yogurt (so good, if you haven’t tried it).
Five ripe bananas went into this banana bread version, as I went overboard in our banana buying this week. Yogurt was used in place of half the butter and I subbed one cup of white flour for whole wheat. This is a tender and not overly sweet banana bread.
Normally I add walnuts to banana bread, but skipped them in this recipe in favor of the Nutella. Add them if you like.
Serve this bread cooled and simply sliced or toast and top with cream cheese.
Nutella Chocolate Chip Banana Bread
Time: ~1 hour
• 1/2 cup salted butter, room temperature
• 2 Tbsp dark brown sugar
• 2 eggs
• 1 cup whole milk
• 2 5.3 oz containers Siggi’s vanilla Icelandic style skyr yogurt
• 1.5 Tbsp vanilla extract
• 3 Tbsp chia seeds
• 5 over ripe bananas, smashed
• ½ cup Nutella
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 cup dark chocolate chips
Pre-heat oven to 350 degrees. Combine butter, brown sugar and eggs in a large bowl until mixed well. Add the milk, yogurt, vanilla, smashed banana and chia seeds and stir until combined. Mix in the Nutella. Next, add the flours and baking soda and mix until evenly combined. Add the dark chocolate chips and stir one last time. Using a non-stick cooking spray, spray two loaf pans. Divide the batter between the two pans. Place into the oven and bake for 45—55 minutes or until a toothpick or knife inserted into the center of the loaves comes out clean. Remove from oven and let cool. Slice and serve.
This recipe would also make great mini loaves vs large loaves, just reduce the cooking time.