This beautiful bread gives the taste of two different loaves in every slice: Chocolate-Hazelnut "Nutella" Bread on top and Banana Bread on the bottom.
 |
| Click for Cleo's Free Recipe PDF. |
To download a quick PDF document of the recipe, click here.
To see the recipe as a blog post, scroll down...or click here...
A Note from Cleo
This is one of my favorite quick-bread recipes. It has a real "wow" factor that makes it fun to eat, serve, or give as a gift.
It's very easy to make, dirties only one bowl, and you have the option of using store-bought Nutella or making your own chocolate-hazelnut spread. More on that in the recipe...
 |
Cleo Coyle cooks up
murder mysteries, too.
Learn about her books by
|
This is one of my favorite quick-bread recipes. It has a real "wow" factor that makes it fun to eat, serve, or give as a gift.
It's very easy to make, dirties only one bowl, and you have the option of using store-bought Nutella or making your own chocolate-hazelnut spread. More on that in the recipe...
Cleo Coyle's Nutella Banana Split Bread
Ingredients
1 large egg
1/3 cup vegetable oil or canola oil or cold-pressed virgin coconut oil, measured in liquid form.
1/4 cup light buttermilk (shake before measuring)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup white granulated sugar
1/4 cup light brown sugar (lightly packed)
4 ripe bananas (medium-size), mashed well
(1-1/2 cups mashed)
(I place ripe bananas on a flat plate and use
a fork to mash them well. After mashing,
they must measure 1-1/2 cups.)
2 cups all-purpose flour
1/2 cup Nutella chocolate-hazelnut spread (store-bought
or homemade**)
(Topping) 1/3 cup chopped walnuts or hazelnuts
**Would you like to make your own Nutella? All you need is a few ingredients and a food processor. Get the recipe that I use, along with more than 20 other tasty recipes in the appendix of my bestselling Coffeehouse Mystery A Brew to a Kill. To learn more about the book, click here.
Directions
Step 1 - Prep oven and pan: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9 x 5-inch loaf pan and create a parchment paper sling (see photo below--the butter acts as glue for the paper, making it easier to fill the pan with batter). This sling will allow you to lift the bread out of the pan easily.
Step 2 – One bowl mixing method: Whisk the egg well. Add the oil, buttermilk, vanilla extract, salt, baking soda, baking powder. Whisk until well blended. Add the white and light brown sugars and whisk until smooth. Now stir in the mashed ripe bananas, combining well. Finally, stir in the flour, making sure all of the flour is incorporated into the batter, but do not over-mix. Batter will be thick.
Step 3 – Create banana bread layer: Scoop all but 1 full cup of the batter into the prepared pan. Use the back of a spoon to even it out into a smooth layer that reaches all four corners of the pan. Set aside.
Step 4 – Create the Nutella layer: Go back to the bowl where you left the remaining 1 cup batter and mix in ½ cup of Nutella. Mix well. The batter should be completely dark. Pour this mixture onto the banana batter. Use the back of the spoon to smooth it into an even layer.
Step 5 – Top with nuts and bake: Sprinkle the chopped nuts over the top of the batter. Bake for about 1 hour (it may take a little longer or not, depending on your oven).
The bread is done when the top is firm to the touch and a toothpick inserted deep into the center comes out clean of wet batter. Cool for 10 minutes on a wire rack before carefully removing from the pan.
Use a serrated knife to gently cut slices and note that warm bread will crumble. As the bread cools, it will be easier to slice without crumbling. To speed up the cooling process, place the bread in the refrigerator for about 20 minutes. And may you...eat with joy!
1 large egg
1/3 cup vegetable oil or canola oil or cold-pressed virgin coconut oil, measured in liquid form.
1/4 cup light buttermilk (shake before measuring)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup white granulated sugar
1/4 cup light brown sugar (lightly packed)
4 ripe bananas (medium-size), mashed well
(1-1/2 cups mashed)
(I place ripe bananas on a flat plate and use
a fork to mash them well. After mashing,
they must measure 1-1/2 cups.)
2 cups all-purpose flour
1/2 cup Nutella chocolate-hazelnut spread (store-bought
or homemade**)
(Topping) 1/3 cup chopped walnuts or hazelnuts
 |
| Click here to learn more. |
**Would you like to make your own Nutella? All you need is a few ingredients and a food processor. Get the recipe that I use, along with more than 20 other tasty recipes in the appendix of my bestselling Coffeehouse Mystery A Brew to a Kill. To learn more about the book, click here.
Directions
Step 1 - Prep oven and pan: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9 x 5-inch loaf pan and create a parchment paper sling (see photo below--the butter acts as glue for the paper, making it easier to fill the pan with batter). This sling will allow you to lift the bread out of the pan easily.
Step 2 – One bowl mixing method: Whisk the egg well. Add the oil, buttermilk, vanilla extract, salt, baking soda, baking powder. Whisk until well blended. Add the white and light brown sugars and whisk until smooth. Now stir in the mashed ripe bananas, combining well. Finally, stir in the flour, making sure all of the flour is incorporated into the batter, but do not over-mix. Batter will be thick.
 |
| Mash bananas well before adding. They should measure 1-1/2 cups, as shown. |
Step 3 – Create banana bread layer: Scoop all but 1 full cup of the batter into the prepared pan. Use the back of a spoon to even it out into a smooth layer that reaches all four corners of the pan. Set aside.
Step 4 – Create the Nutella layer: Go back to the bowl where you left the remaining 1 cup batter and mix in ½ cup of Nutella. Mix well. The batter should be completely dark. Pour this mixture onto the banana batter. Use the back of the spoon to smooth it into an even layer.
Step 5 – Top with nuts and bake: Sprinkle the chopped nuts over the top of the batter. Bake for about 1 hour (it may take a little longer or not, depending on your oven).
The bread is done when the top is firm to the touch and a toothpick inserted deep into the center comes out clean of wet batter. Cool for 10 minutes on a wire rack before carefully removing from the pan.
Eat (and read) with joy!