Nocciolata Swirled Banana Bread
Nocciolata Swirled Banana Bread
You may be wondering what the heck is Nocciolata. Nocciolata is an Italian made high quality organic version of Nutella (Nutella is the most popular brand of a chocolate hazelnut spread). In my opinion it is hands down the absolute best Vegan “Nutella” option out there. We can all admit that banana bread is usually made when we’ve forgotten about the bananas we bought a couple of weeks ago. Ok, on occasion we actually have to wait for the Bananas to over ripen. Whichever way it comes about banana bread is always delicious. I have several variations of the classic recipe here on the site. This one has the really yummy Nocciolata swirl through it. So go ahead and give this recipe a try so that you can have a slice for breakfast and a slice with your afternoon coffee or tea.
Makes 8-10 slices
Ingredients
2 cups (272 g) Flour
2/3 cup (135 g) Cane Sugar
1 tsp (5 g) Baking Soda
1 tsp (5 g) Baking Powder
1/4 tsp Salt
1 tsp (5 g) Cinnamon
Wet Ingredients
3 very ripe Bananas mashed
1/3 cup (79 ml) Canola Oil
1/3 cup (79 ml) Plant Milk
1 Tbsp (15 ml) Apple Cider Vinegar
1 tsp (5 ml) Vanilla
2 Tbsp (30 g) Rigoni di Asiago Chocolate Hazelnut Spread
Note: You can use any vegan hazelnut spread or melt 1/3 cup Vegan Chocolate Chips instead.
Preparing the loaf pan: I use a little bit of butter and place a wide strip of parchment paper across the middle to act as a handle and help lift the bread out.
Directions
1. Add the plant milk and apple cider vinegar to a measuring cup and let sit for 10 minutes while you prepare the rest of the ingredients. This will make a vegan “butter milk”.
2. In a large bowl mash the bananas until smooth and add in the sugar. Mix well until the sugar is dissolved.
3. In another bowl combine all of the dry ingredients and mix well. Set aside.
4. Add the “buttermilk” to the banana sugar mixture along with the oil and vanilla and mix well.
5. Slowly add the dry ingredients to the wet and mix until well combined but don’t over mix them.
6. Gently swirl in the Nocciolata to the batter and then pour it into a greased loaf pan.
7. Bake at 350 for 45-50 minutes or until an inserted toothpick comes out clean.
8. Remove from pan after a few minutes to finish cooling on a rack.
