I've been playing in the kitchen more lately, and it's no coincidence that I'm feeling more alive lately too. Part of that has to do with how amazing motherhood is, but this isn't a mommy blog, so I'll stick to the food for now. The reason I've been hesitating to post more here is that I'm self conscious about my how my writing skills have gone south. I feel like I've lost my mojo and any words that come out sound silly and trite. So I hope you'll bear with me as I practice and share some recipes with you, and hopefully my groove will magically reappear soon.
In the meantime, allow me to distract you with some Nutella Banana Bread. This is as delicious as it looks. My only complaint was that the hazelnutty flavor of the nutella didn't come through as much as I wanted it to; it just tasted like generically chocolatey banana bread. But generically chocolatey banana bread is still a treat, so there you have it!
Nutella Banana Bread
Adapted from Sugar Plum
Makes 8-10 servings
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed ripe banana (about 2 large bananas)
6 tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
2 large eggs
1/2 cup nutella
1. Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a medium bowl.
2. Using an electric mixer on medium speed, beat together banana, butter, sugars, and vanilla in a large bowl until creamy and well combined, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and mix in dry ingredients until just combined. Divide batter in half and place half in a medium bowl. Stir in nutella until blended.
3. Alternate layers of each batter into a well greased 9" loaf pan. Swirl gently with a sharp knife. Bake for 1 hour or until well risen, deep golden brown, and a sharp knife inserted into the center of the loaf comes out clean. Allow to cool completely before removing from pan and slicing.