Several weeks ago when Life was only “very crazy” I made this Nutella Swirled Banana Bread, because I find banana bread comforting and I was in need of some comfort.
Banana bread: second best thing to a hug, no?
My Mom and I would make banana bread on the regular when I was growing up, and then we would eat it together right out of the pan. Before it cooled.
That’s how we roll.
So when I saw this recipe at Crazy for Crust for Dorothy’s Mom’s banana bread, I knew I had to make it. Comfort incarnate. As soon as she said her mom buttered and sugared the pan, I was done for.
And, yes, sugaring the pan is EVERYTHING.
You will love that this banana bread has a soft, rich texture with the kind of crumb that only comes from using buttermilk.
That swirl of Nutella on the top? That’s my little touch of decadence. It’s the perfect added sweetness, so that there is a little Nutella in every bite, but it doesn’t overwhelm the banana flavor of the bread. You will keep going in for slice after slice! Addicting!
Plus we know I have had a wee bit of a Nutella Problem recently. And you don’t even know the half of it. Let’s just say there was a spoon involved.
This recipe actually blends the banana, eggs and buttermilk together before adding it to the other wet ingredients, which eliminates the uneven distribution of banana problem that I have with a lot of other recipes. It’s my new favorite method!
I love that the bananas shine in this quick bread. No crazy spices to mask the beautiful banana flavor. Absolutely wonderful!