Nocciolata Banana Bread
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This recipe is a great way to put those old, overripe bananas to work in a super easy, delicious and healthy banana bread. We love to spread our hazelnut-chocolate "Nocciolata" on the slices, and even top it off with cocoa nibs or banana slices. Try serving a slice for breakfast, at the office with your morning coffee, or as a snack or when the kids get home from school.
Ingredients
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240g soft butter
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200g sugar
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2 eggs, beaten together
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2 overripe bananas
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2/5 cup milk or plant milk
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225g wheat flour
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1 teaspoon baking powder
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1 tablespoon vanilla sugar
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1 teaspoon cinnamon
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1 jar Nocciolata
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Optional: cocoa nibs
Directions
Preheat the oven to 350 degrees. Line a bread tin with baking paper or grease it well with butter.
Beat the butter and sugar together for 10 minutes, ideally using an electric mixer.
Add the beaten eggs gradually until the dough is soft and smooth.
Mash the bananas and fold them into the batter, along with the milk.
Combine the flour, baking powder, and vanilla sugar, and gently but thoroughly fold the dry mixture into the dough.
Bake the bread on the center rack for approx. 50 - 60 minutes.
Let the bread cool for 10 minutes before removing it from the pan.
Once completely cooled, slice the bread, spread Nocciolata on the slices, and top with cocoa nibs.
