…And here’s the follow up, post #2 as promised!
This is a simple, from scratch bread/cake hybrid (much like most banana breads), and the Nutella really hits the spot. I’ve made this a number of times now, and I thought it would be a perfect match for the pink ribbon garland from yesterday. Plus it’s a super easy recipe that makes great use of over-ripe bananas without the need to guiltily throw them in the rubbish bin.
Now this does take quite a few ingredients, but if you’re a regular baker I bet you’ll already find most of them in the pantry and fridge. And if you need to buy some ingredients, opt for the home or low cost brands as it will taste exactly the same. The only ingredient I’d splash out on is vanilla extract – there is a huge difference between vanilla flavoured essence and vanilla extract, plus in the weeks to come I’m going to dazzle you with homemade marshmallows where vanilla extract is a non-negotiable. You’ll find all the ingredients and the detailed instructions here at A Cup of Jo.
The best bit really is the swirling of the Nutella into the banana bread mix – make sure you spread the Nutella fairly evenly otherwise your cake will sink in the middle! Delicious still, but not so aesthetically pleasing. Instead of mixing together from the get go, I prefer to do a layer of banana bread mix, a smattering of Nutella and swirl, then repeat two more times. It makes a really cool layered effect in the finished product.
Usual rules apply, resist the urge to tip it out of the pan immediately and cool on a wire rack for about 10 mins.