Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog. I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again. So today I am looking back at a dish I made over a year ago...
On 6/2012 I wrote: My inspiration for this banana bread is my son's love of Nutella. He's been asking me to do something with it recently so when I had some ripe bananas ready for banana bread I knew I had to use it. I'm trying not to eat any sweets this week so I had to ask my kids and husband for their opinion of this chocolaty banana nut bread. They all gave an unanimous thumbs up. My son said it was perfect as he ate his second slice with big glass of milk. Seeing the smile on his face made even turning on the oven during our summer heatwave all worth it. :) Today is going to be 100+ outside so I hope my daughter inspires me to make a frozen treat....
3 bananas mashed
1/3 cup plain yogurt (lowfat or full)
1/4 cup canola oil
1/2 cup white sugar
1/2 brown sugar
1 tsp vanilla
1 cup Nutella
2 cup sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/3-1/2 cup sliced almonds for top of loaf or inside if you prefer
Recommended Good Cook tool: Medium Nonstick Loaf Pan, 8" X 4"
Use an electric mixer to mix all wet ingredients. Then add all dry ingredients and mix gently. You can add the almonds slices inside the cake or on top like I did here. Bake in a sprayed or greased loaf pan at 350 degrees for 60-65 minutes (or until set). Allow to cool and slice. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.