50 Recipes, #15: Nutella banana bread

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.