Nutella® Banana Split Bread recipe
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Ingredients
- 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 cup mashed ripe bananas 3 tablespoons whipping cream 1 cup white sugar ½ cup butter, softened 1 egg 1 (6 ounce) package semisweet chocolate chips ½ cup chopped pecans ¼ cup chocolate-hazelnut spread (such as Nutella®) 1 cup packed brown sugar ½ cup half-and-half 4 tablespoons butter 1 pinch salt 1 tablespoon vanilla extract
Nutrition Info
- 732.1 caloriescarbohydrate: 102.4 gcholesterol: 79.5 mgfat: 35.5 gfiber: 3.5 gprotein: 7 gsaturatedFat: 17.9 gservingSize: -sodium: 316.2 mgsugar: 71.4 gtransFat: : -unsaturatedFat: : -
Directions Nutella® Banana Split Bread
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.