It doesn't matter how old I get, cake for breakfast will always win me over. You need a favour? Turn up at my door at 7am with cake and I'll help you out. I'm a simple girl. This is probably the most indulgent banana bread I've ever eaten but eating it for breakfast did not feel wrong at all. I'm not sure I'll go back to banana bread that doesn't have nutella swirled through it to be honest.
I'm posting this recipe for Em and Hannah, who travelled all the way up from London to Manchester for my wedding last month and then ate most of this at the evening reception. You rarely actually get to try a food blogger's baking so it felt good knowing I'd impressed those two (thanks guys!). It keeps incredibly well. The first time I made this it went in about a day and a half. When I made this for the wedding, I baked it Thursday night, the wedding was Saturday night and it was great then, and I was still eating it Monday and it tasted amazing. It has a whopping 4 bananas in, I'd say you could try three but I just don't think it would be as good and dry banana bread is just sad. I urge you, don't make sad banana bread.
I am battling with an incredibly snotty but adventurous child this week. I can hear her breathing on the monitor like Darth Vader but this has not quelled her appetite for adventure. Since she discovered crawling she wants to be EVERYWHERE. Head bumps are more frequent and anything left on the floor will go into her mouth. Sitting still is for babies and mine will be one in 10 weeks. My little loud snotty child. I'm not sure if it's the cold she's fighting or general nine month old fussiness but she is only interested in eating bananas or yoghurt this week. Last week she wolfed down lamb and spinach curry but this week it's all about the bananas. I'm afraid I'm one of those boring mums who won't give their baby cake or chocolate in the first year so no fancy banana bread for Matilda. She did, however, have a go at stirring the mix. Adorable, but dangerously close to going all over the floor.
Double Chocolate Nutella Swirl Banana Bread
(adapted from the Back in the Day Bakery cookbook by Cheryl & Griffith Day)
260g plain flour
150g light brown sugar
3/4 teaspoon bicarbonate of soda
pinch of sea salt
1 teaspoon cinnamon
4 medium size ripe bananas
2 large eggs
90g unsalted butter, melted
100g nutella or any other chocolate hazlenut spread
100g milk chocolate, cut into chunks
1 banana, cut lengthways
light brown sugar, for sprinkling
- Preheat your oven to 180 C / 350 F / Gas Mark 4. Grease and line a medium size loaf tin and set aside.
- In a medium bowl, mash your bananas well and whisk together with the eggs and butter.
- In a large bowl, whisk the flour, sugar, bicarb, salt and cinnamon.
- Pour the wet ingredients into the dry and mix with a wooden spoon until just combined.
- Stir in the chocolate chunks. Microwave the nutella for 30 seconds until soft. Pour into the mixture and stir briefly with a wooden spoon until it creates a swirl effect.
- Transfer quickly to the loaf tin. For decoration place one half of the banana in the middle on top and sprinkle with light brown sugar (I'd reccomend eating the other half of the banana topped with nutella and sea salt).
- Bake on the middle shelf for 50-55 minutes, or until a cocktail stick comes out as clean as melted chocolate will allow. Leave to cool before turning out of the pan.