Nutella: Nectar of the Gods

For the most part, Nutella is banned from my kitchen. Otherwise I’ll find any excuse to add it to a meal.

Nutella and apples for a snack? Reasonable. Toast with Nutella for breakfast? Somewhat reasonable. Nutella eaten with a spoon in the middle of the night? Overboard.

But last night I cracked at Central Market. I decided to purchase the jumbo size Nutella – I can practically bathe in it.

It was cold and gray outside, and all I wanted was Nutella covered anything. So I whipped up some Banana Nutella Bread, using a banana bread recipe I’ve adapted from Cooking Light. I wouldn’t say it’s particularly good for you, but it’s not particularly bad for you either. You’ll get some potassium from the bananas, and don’t forget about that protein and calcium boost from the Nutella.

Banana Nutella Bread

3 small mashed ripe bananas (around a cup)
3/4 cup turbinado sugar (you can substitute brown sugar)
1/2 cup low fat sour cream
1/4 cup butter, melted
2 eggs
2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup Nutella

Combine first 5 ingredients in a large bowl, and beat at medium speed with an electric mixer until well blended. Combine flour and next 3 ingredients in a separate bowl, then add flour mixture to banana mixture, stirring just until moistened.

Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.

Bake at 350º for 1 hour and 5 minutes (I started checking the loaf at 45 minutes, and took it out a few minutes early) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.