NUTELLA BANANA BREAD

By ldelmas

Serves 6-8

Ingredients

• David's Note:
• Prepared in a pressure cooker, this bread is moist and flavorful. The hazelnut cocoa spread and ripe bananas really bring out the best in each other!
• Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
• Nutella Banana Bread
• Ingredients:
• 1-1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 4 oz butter
• 1 cup sugar
• 2 eggs, room temperature
• 1/2 cup sour cream
• 3 ripe bananas
• 1 tsp vanilla
• 1/3 cup Nutella (hazelnut cocoa spread)

Preparation

Step 1

Preparation:

Line the bottom of a 7" x 2" cake pan with parchment paper and spray the entire inside of the pan with nonstick cooking spray. Set aside.

Mix together the flour, baking soda, salt, and cinnamon in a medium mixing bowl.

Using a stand mixer or a hand mixer and large mixing bowl, whip together the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, until incorporated. Then add the sour cream, bananas, and vanilla. Mix until combined.

Slowly add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. Pour half of the batter into the prepared cake pan.

Microwave the Nutella for 10–20 seconds in a small glass bowl. Dollop half of the Nutella into the batter in the cake pan, then swirl it around with a skewer or toothpick. Top with the remaining batter, then dollop the remaining Nutella and swirl again.

Spray a piece of aluminum foil with nonstick cooking spray and use it, spray-side down, to cover the cake pan. Pour 1 cup of water into the bottom of a pressure cooker insert and place the rack inside. Cook the bread in the pressure cooker on high pressure for 55 minutes. Use a toothpick to check for doneness; it should come out clean. Allow the bread to cool on a wire rack for at least 15–20 minutes before removing it from the pan.