A mouth watering twist to the classic banana bread! Almond butter and coconut oil add a healthy note while chocolate and Nutella give a decedent swirl.
You have to makes this A-S-A-P !!
Not because it tastes divine or because it has a decadent chocolatey – Nutella baked inside or because it is going to become your family’s favorite banana bread, but because your entire home will be filled with such an aroma that people gravitate to it:) The combination of coconut oil and almond butter does something magical in the oven. This bread smells so GOOOOD!!!!
Ok, this bread is not a super easy one bowl mixing method. It requires 4 bowls (one large and 3 medium, one of the medium has to be a microwave safe one)…. don’t be alarmed, this bread is so worth it ! Let us break down the method…
Bowl_1 : melt chocolate chips in the microwave safe bowl, set aside to cool
Bowl_2: sift all dry ingredients together
Bowl_3: add mashed banana, almond butter and sour cream, beat with a hand held beater for 1 minute until thoroughly mixed. Rinse and dry beater.
Bowl_4: add eggs and sugar, beat for 3 minutes, beat in coconut oil
–mix in contents of bowl_3
— mix in contents on bowl_2
Measure one cup of batter into bowl_1 along with Nutella. Mix well.
Transfer 2/3 plain batter into a loaf pan, then all chocolate batter and then remaining 1/3 plain batter.
Swirl and bake… it wasn’t that hard, was it?
The bread is great sliced and served for breakfast along with milk or a snack in lunch box or just go ahead nibble any time of day (or night). It has bananas, almond butter and coconut oil . So, it is kinda good for you
-Very ripe bananas, that you don’t want to eat anymore is perfect for banana breads.
-If your home is hot enough and the coconut oil is liquid already, then go ahead and add as is.
Chocolate-Nutella Swirled Almond Butter Banana Bread
1/2 cup semi sweet chocolate chips
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed banana, about 2 large
1/2 cup creamy almond butter
1/2 cup sour cream
2 large eggs, room temperature
1 cup sugar
1/2 cup coconut oil, melted and cooled slightly
1/4 cup Nutella
Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and line the bottom with parchment paper.
Place chocolate chips in a medium microwavable bowl, microwave for about 1 1/2 minutes, stirring every 30 seconds until completely melted. Set aside to cool.
Whisk flour, baking soda, baking powder and salt together in a medium bowl and set aside.
Combine mashed banana, almond butter and sour cream in another medium bowl. Beat with a hand held electric beater for one minute, until thoroughly mixed. Rinse and dry beater.
Beat eggs and sugar in a large bowl for 3 minutes until pale in color. Add coconut oil and beat for 30 seconds. Beat in the mashed banana-almond butter mixture for 30 seconds. Add flour mixture and beat until just mixed.
Measure 1 cup of batter and Nutella into the bowl of melted chocolate, stir well with a rubber spatula until thoroughly combined.
Pour two-third banana batter into the prepared loaf pan, add all the chocolate batter evenly on top and then remaining banana batter on top. Run a butter knife gently around to create the swirls.
Place in oven and bake for about 1 hour and 10 minutes, until a tooth pick inserted in the middle comes clean.
Cool pan on a wire rack until completely cool. Slice and serve.
Makes one loaf