By Bellalimento
We’ve spiced up our traditional banana bread recipe with the addition of pumpkin and Nutella. Making it perfect for the fall. Whether you enjoy it for breakfast or dessert {it would be fantastic with a Nutella glaze on top for a extra shot of Nutella goodness} it’s going to disappear quickly. It’s moist and full of flavor. You can find the recipe after the jump! I like to bake mine in mini silicone bundt pans but it’s perfect in mini loaf pans as well. If you don’t have either, no worries, you can use a traditional muffin pan and make muffins out of them!
Banana Nutella Pumpkin Bread
What you’ll need:
- 1 cup sugar
- 1 stick butter – softened
- 2 eggs
- 2 teaspoons pure vanilla extract
- 4 over ripe bananas – mashed
- 1 cup pumpkin puree
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons Nutella – divided
What to do:
1. Preheat oven to 350 degrees. Add sugar and butter to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined.
2. Add flour, salt and baking soda to a bowl. Whisk together to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.
3. Spray your muffin pans {or loaf pans} with cooking spray. Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.
Food , Recipes
