50 Recipes, #15: Nutella banana bread

[nonelvis]

I had bananas that had to be used up, and I had Nutella, so my course of action was clear: Nutella banana bread. The bread has a crumblier texture than my usual banana bread because I used graham flour, and the Nutella flavor could be a bit more pronounced. (The recipe author recommends smearing more Nutella on it. OBVIOUSLY.) But even so, this was pretty good stuff, and I bet it'll be even better lightly toasted and buttered.

Served as dessert for a meal of the Cook's Illustrated chicken pot pie, which is about an hour of running around the kitchen like crazy -- but 40 minutes after that, you have drop biscuits on top of creamed veggies and chicken. Yeah. I'll eat that.

Comments

[haineux.livejournal.com]

The nutella banana bread was actually a bit crunchy, but good.

And the chicken pot pie was the best kind of comfort food. But most of all the little break in the routine gave both my mom and I a wonderful bit of solace.

Thank you so much for cooking for us.

[nonelvis]

The banana bread is quite pleasant toasted with a bit of butter. I agree that the texture is a little grainier than I'd normally like, so next time, I might try it with white flour instead of graham flour.

It was good to see you and your mother, even under those circumstances, and I'm glad it made you both feel better. (Though I realized yesterday when I opened the microwave and found a bowl of shriveled-up peas that I totally forgot to add those to the pot pie!)

[dietcokebreak.livejournal.com]

Oh dear, Nutella and banana bread. ::drools:: That is SO something I didn't need to know existed.

[elainetyger.livejournal.com]

When substituting a coarser flour, it helps to decrease the flour by 1-2 Tbs. for every cup of flour in the recipe. I also tend to add an extra egg in many recipes that call for eggs.

When my husband was young, he used to get something called "Banana Plantation Cake" every year for his birthday from a particular bakery in the Catskills. I've gotten close enough to satisfy him by making a banana cake with way-too-ripe bananas in a Bundt pan and drizzling it with a basic chocolate/confectioner's sugar frosting that gets a little hard, like the black half of a black and white cookie. It would probably be even better with Nutella slapped on a slice of it the next day.

[nonelvis]

Thanks for the tip on the graham flour, because I have at least half a bag of it left ... though I suppose I could always just make several more batches of graham crackers.

The banana plantation cake sounds really good!