This soft and rich hazelnutella banana fudge bread is loaded with chocolate and Nutella. Great as a snack and perfect way to use up those overripe bananas!
I have been looking forward to today’s posting for a few days now! You see…I am about to introduce you to the coolest, funniest and sweetest blogger ever! Her name is Uru and she blogs at Go Bake Yourself! I am sure you are gonna love her and her creations just as much as I do.
She has kindly agreed to do a guest post for me today where she is sharing a fabulous Nutella banana fudge bread!
Just look at ALL that chocolate!!!!! Mmmmmmmmmmmm
In case we have never met before, let me introduce myself 🙂
You can call me Uru, from Go Bake Yourself, and I am chocolate obsessed, sweet-toothed baking teenager who is lucky enough to share her 17th birthday post with Abeer, here at Cake Whiz 😀
Abeer, you make the most amazing cakes I have ever seen in my life, both literally and virtually! The finesse, the style and the creativity is astounding and honestly, doing a post about a cake on your beautiful blog has me almost a little nervous. Thank you so much for the opportunity!
To Abeer and all of her readers, I hope you enjoy my writing style (which could be considered flamboyant) and fall in love with this Hazelnutella banana fudge bread recipe I am about to share with you. Enjoy!
I was almost frustratingly flicking through my multiple cookbook/magazine collection, surfing the net when I stumbled upon the most amazing recipe. Have you ever seen something and it has made you think differently about life?
Well, this recipe made me think very differently about something which is an important part of life. Bread.
No, no, of course not ‘here is your sandwich dear’ bread! I am talking loaf bread, which is called a bread because of its shape but seriously, it’s a cake.
Call it a quick bread, a loaf bread, a cake-in-bread-shape, whatever you choose, but my experience with them is always that they are light, flavoursome, often stuffed with berries and more often than not, banana flavoured. A classic.
This recipe made me see the traditional, the standard banana bread in a whole new light. It was dark, fudgy, and bursting with chocolate from every direction. Score!
But then, call it an epiphany or a habit, I automatically thought to myself, ‘how can I make it richer?’
And the answer came down from the skies, with an angel chorus singing and a stream of white light [or just when I opened the pantry]. Nutella. Add that smooth, silky, rich, hazel-nutty goodness which has the world twisted around its little pinkie.
And so was invented this bread. Its richness knows no bounds, its texture is dense, dense like fudge that you could almost call it a fudge bread. So that is exactly what I call it!
I swear, your hand will get a serious workout while mixing this, the batter is incredible.
It is so dense that I used both hands to cut it.
It is so tasty that not a single crumb went to waste.
I made this hazelnutella banana fudge bread in my mini loaf tin (which I was actually dying to use in forever).
The smell was utterly intoxicating.
Also before I forget, WARNING: Do not eat the batter otherwise you will only eat the batter and will have nothing to bake with. True story.
To make this Hazelnutella banana fudge bread, you will need the following ingredients:
2 cups flour + 1 tbsp extra
1/2 cup + 1 tbsp cocoa powder
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup caster sugar
1 large egg
1 tbs vanilla extract (or 1/2 – 1 tsp coffee extract)
4 large bananas (ripe as ripe can be)
120g dark chocolate
1/4 cup full cream milk
3/4 cup – 1 cup Nutella/hazelnut chocolate spread
1 cup chocolate chips (I used a mixture of caramel and dark chocolate)
3/4 cup hazelnuts (toasted and chopped roughly)
– Recipe adapted From How Sweet Eats
– Makes one large loaf (or 6 mini loaves)
And here are the steps:
Preheat oven to 180 degrees C.
Grease generously and line your desired loaf tin choice (I didn’t line mine and even with generous greasing, it was not a perfect slide out at all!).
In a bowl, sift together 2 cups plain flour, cocoa powder, baking powder and cinnamon. Stir to combine.
In a separate bowl, whisk the eggs and sugar together until pale and thickened.
Whisk in the extract and full cream milk.
Mash bananas well and stir into egg mixture.
Make a well in the centre of the dry ingredients and pour in the wet ingredients.
Mix together until just combined.
In a large saucepan over medium heat, place Nutella, dark chocolate and butter – melt till smooth and no lumps remain.
Pour melted chocolate mixture into the batter mixture and stir till combined – do gently and stop once a few streaks of flour remain
Lightly dust the chocolate chips and hazelnuts in the extra flour and mix into batter
Dollop batter into the tins, around 3/4 filling up. Spread out evenly and smoothly (use the back of a spoon soaked in hot water and dried – helps it even so well)
Bake in preheated oven for 15 minutes (mini loaf tins), 25-30 minutes (medium loaf tin) and 45-50 minutes in a large loaf tin (or in any scenario, until a skewer inserted through the middle comes out clean)
Immediately after removing from the oven, push in extra chocolate chips on top because you are indulgent like that.
Let sit for 10 minutes before flipping onto a cooling wire rack and letting come to room temperature. Cut and refrigerate this hazelnutella banana fudge bread in an airtight container unless it is all finished.
Thank you very much Abeer, I loved guest posting on your blog, it was a total blast!
Well, that’s all for today.
Until next time, tata my lovelies!