5 ingredients really all you need for a moist, sweet, chocolatey banana bread, complete with that mouth-watering drizzle. It’s moist. So moist that it makes a soft “squish” sound if you poke it, though it’s totally baked through. And it’s begging to be eaten, so I oblige.
Prep Time: 15 mins
Cook Time: 65 mins
Yield: 10
Ingredients
- 2 1/2 cups nutella, divided
- 2 large eggs
- 3 large over-ripe bananas
- 1/2 cup heavy cream, divided
- Pinch of salt
- 1 1/2 cups self-rising flour
Instructions
- Preheat the oven to 350°F. Spray a 1.5 lb loaf pan with nonstick spray and set aside.
- In a large bowl, beat 2 cups of the
nutella and eggs together until well combined. Peel and mash the bananas
and then add them to the nutella mixture along with half of the heavy
cream. Mix until smooth.
- Add in a pinch of salt and fold in the flour, a 1/2 cup at a time. Stir until no white clumps remain.
- Pour the banana bread mixture into the
loaf pan and bake until risen and no longer liquidy inside when pricked
with a toothpick, but still moist, about 65 minutes. Let the loaf cool
in the pan for 30 minutes, then remove from the loaf pan to a wire rack.
- In a medium-sized bowl, whisk together
the remaining nutella and heavy cream. Use a spoon to drizzle the
nutella glaze over the banana bread. Allow the drizzle to set for a few
minutes and then slice to serve.