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

[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!