Fun fact about this blogger: I am one of the rather rare examples of a female with colour blindness. The more accurate term is actually colour vision deficiency and I try to use it instead as it deters people from thinking I cannot see colours at all. While I do sometimes mix up colours, for the most part I am unhindered. When I do mess up, it usually just makes me laugh more than anything.
One problem that has arisen is an inability to notice mold on foods. One time, my similarly colour vision deficient brother and father once ate some bread that had, according to my step-mom, a rather disgusting blue tinge to it. I’ve been careful about checking for mold ever since.
Now some of you might be wondering why I’m talking about this on a blog that is supposed to be about finding the small delights in life. Honestly, I mostly just like telling people about my colour issues (it’s my go-to interesting fact about myself for ice-breaker activities).
But there is a super minor link to what I want to talk about today.
While I do take care to look for food that has gone bad, there is one food item that I actually get very excited about when it starts to age too much. After years of seeing seriously black bananas in my fridge and coming to realize that banana bread was on the way, the sight of them now brings me distinct feelings of glee.
When I happened across a recipe for Nutella-swirled banana bread, I knew I had to get some ripe bananas and give it a go. If you have some really ripe bananas lying around, you should follow along with these instructions.
You will need:
- 3 bananas, yellow with brown speckles or even more ripe
- 1 cup brown sugar
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ½ cup Nutella
Preheat your oven to 350°F. Grease whatever pan you want to bake it in. The recipe called for a couple of loaf pans but I couldn’t even find one because my housemates seemingly like to play hide and seek with our kitchen supplies. I used a Bundt pan and it worked just fine and dandy.
Additionally, the recipe calls for the buttering of the pan but I realized partway through pouring my mix in that I had forgotten to and it made no difference. Sometimes I don’t get the point of certain steps.
Mash your bananas and set them aside.
Combine the sugar, butter, milk, eggs and vanilla in one bowl. In another bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the first bowl and combine until smooth. Mix in the mashed bananas until combined.
Heat the Nutella in the microwave to soften it (about 20 seconds) and then drizzle about 2/3rds of it into the batter. Fold over to combine but try not to over mix so you keep the swirls of Nutella visible. Pour the batter into your pan and swirl the remainder of the Nutella into the top.Bake until a tester comes out clean. The recipe says 45 minutes but it took mine about an hour. Just keep checking it to make sure nothing is burning.
Allow the bread to cool and then enjoy! If you want even more Nutella up in that thing, go ahead and heat some off to drizzle more in top. Embrace your hazelnut chocolate overload.