Hazelnut Ripple Banana Bread

I had a jar of Nutella stashed in my pantry, staring me down. And then something happened to it and it disappeared. So...I didn't buy that stuff again until just recently due to my severe lack of self control. And now here it is, half a jar sitting all warm and creamy between layers of fluffy, moist banana bread, speckled with chunks of hazelnuts. Oh, my goodness.

I tried a few different recipes before getting this one down. Other versions swirl the Nutella through the top of the loaf, but that lets the chocolate overcook and get kind of dry and crumbly and burned before the bread is actually done baking. If you make a thick gooey layer in the middle, it stays exactly that way---thick and gooey. 

This is a perfect cold day sweet bread, especially if you eat it straight out of the oven with a glass of milk. Or in one hand on your way to work. Or for a light midday snack. It's pretty much good whenever. So yum.

Hazelnut Ripple Banana Bread [click to print]
Makes one loaf

• 1/2 c. hazelnuts, coarsely chopped
• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/8 tsp. salt
• 3 very ripe, extremely spotty bananas, mashed
• 3/4 c. sugar
• 1/3 c. unsalted butter, melted
• 1 egg, slightly beaten
• 1 tsp. vanilla extract
• 1/2 c. hazelnut spread (i.e. Nutella)

1) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing 2-3" overhang on each side of pan, or coat generously with nonstick cooking spray and set aside.

2) On another baking sheet, spread hazelnuts in an even layer and toast in oven about 12-15 minutes; or until fragrant and just barely browned. Remove from oven and allow to cool. Whisk together with flour, soda and salt; set aside.

3) In large bowl, mix bananas, sugar, butter, egg and vanilla, beating until well combined. Add flour mixture, in about two additions, mixing until just incorporated. 

4) Pour about half of the banana batter into the pan. Heat hazelnut spread about 15 seconds in microwave to soften and spread evenly over batter. Scoop remaining batter over last layer and spread evenly. Bake 50-60 minutes. Allow to cool in pan about 10 minutes, then remove to wire rack to cool completely. 

Source: Adapted from Lovin From the Oven

Banana Bread French Toast with Vanilla Bean Syrup

The weather has been insane lately. First it's all hot and boiling, then torrential downpours followed by snow in PA? What! I'm shivering at work again and wishing for something deliciously cozy to warm me from the inside out. Perfect time for french toast, I think. Growing up, my mom would whip up the toast and my dad would slowly stir some homemade vanilla syrup on the stovetop. It's so good!

And then I remembered how absolutely perfect banana bread french toast is and my mouth started watering. Which could be a little gross except I'm home alone right now so nobody can judge me. A huge, fluffy dollop of fresh whipped cream makes this pure heaven.

Banana Bread French Toast with Vanilla Bean Syrup [click to print]

For the egg coating

• 1 egg
• 2 T. milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

For the syrup

• 1 c. sugar
• 1/2 c. water
• 1 T. butter
• 1 tsp. vanilla bean paste (OR extract)

Prepare egg mixture by gently beating egg with fork. Beat in milk, vanilla and cinnamon. Dip thin slices of banana bread in egg mixture, lightly coating both sides, and toast in frying pan until both sides are cooked and just dry to the touch.

Combine sugar, water and butter in small saucepan. Heat to a simmer (not a boil or you'll get hard candy!), stirring constantly until sugar dissolves. Stir in vanilla and remove from heat.

Banana Honey Bread

I promise I'm not going all health-food on you (not that it's really a bad thing, it's just not "me", ya know?), but this bread is amazing and it doesn't even have any added sugar in it! Or butter! It's like I'm morphing into someone else. Except for I'm not. And just to prove it to you, I made my very own batch of vanilla scented butter, recipe coming shortly.

But back to the topic at hand...this bread has a soft, spongey texture and is oh-so-moist. The smell of honey fills your home with an intoxicating scent that will make you want to eat the entire loaf while hiding in the pantry (or hall closet, in the case of my tiny apartment) so you don't have to share. But I'm a giving person, so I resisted that urge and didn't do that...this time. I promise I won't judge you if you don't decide to be so gracious.

So get ready for what is quite possibly the easiest banana bread recipe ever.

Banana Honey Bread [click to print]
Makes 1 loaf

• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 3/4 c. honey
• 1/2 c. applesauce, no sugar added
• 1 tsp. vanilla
• 2 eggs
• 3 bananas, mashed (about 3/4 c.)

1) Preheat oven to 350 F. Generously coat loaf pan with nonstick cooking spray and set aside.

2) Whisk together flour, soda, cinnamon and salt; set aside. In mixing bowl, beat honey, applesauce and vanilla until well combined. Add eggs and bananas. Add dry ingredients and continue mixing until just combined.

3) Pour batter into loaf pan and bake for 60-65 minutes or until done.

Source: Adapted from 8 Weeks to a Better You

Cinnamon Banana Bread

Every year at Christmas, my family exchanges names. A few years ago, my sister in law, Breezi Queen of Scrapbooking and Blogger Extraordinaire, made this really cute cookbook for me. The entire book, including each and every page, is covered in plastic in an effort to protect itself from this above-averagely-messy baker. One of my all time favorite recipes from this book is "Betty's Banana Bread." I'm not sure exactly who Miss Betty is, but she's related somehow and made (makes?) awesome banana bread. Here's my version of this easy sweet bread!

Cinnamon Banana Bread   [click to print]
1 c. sugar
1/3 c. butter, softened
2 eggs
3-4 bananas, really really ripe and black
1/3 c. water
1-1/2 tsp. vanilla extract
1-2/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 T. cinnamon

Mash bananas well. Whisk in water and vanilla. Set aside. In a separate bowl, whisk together flour, soda, salt, powder and cinnamon; set aside. Cream together sugar and butter until pale yellow and fluffy-ish. Add eggs one at a time, incorporating well between each addition. With mixer on low speed, add half of dry mixture, then all of banana mixture, then the rest of dry mixture; this should only take about a minute. Generously coat loaf pan with nonstick cooking spray. Pour batter in pan. Generously sprinkle cinnamon sugar over top of batter; this will give the bread a nice crisp crust. Bake at 350 for 55-60 minutes or until toothpick comes out clean.