This bread has everything - And it's super moist and easy to make
I'm kind of on a banana bread kick right now - and spending the weekend at my parent's house also means that there's TONS of bananas lying around that are just begging to be used.
That, coupled with my love for baking resulted in this AMAZING banana bread, that has, yes, everything but the kitchen sink.
This banana bread requires just 1 bowl, and can be made gluten-free. It's also got this totally decadent thick Nutella swirl on top. What more could you possibly ask for?
After baking patiently in the oven, it comes out looking like heaven in a loaf pan. But STOP. Try to resist the temptation to dig in right away! Because there's a mix of gluten free flours, it’s a bit soft, and so you should try your best to let it cool completely.
Bonus?
It’s really the best the next day!
I like to heat up a slice and spread some coconut oil on top. It melts and creates this buttery like sensation in your mouth. Totally mind blowing.
You can also make this totally vegan if you wanted - just sub the egg for a flax egg or a chia egg (my go-to because I'm allergic to flax). Just mix in about 1Tbsp of the chia or flax with 3Tbsp of water and let it sit for 5-10 mins.
Reasons to love this bread:
Tender Super chocolatey Nutella-swirled Wholesome & Quick!
This bread makes the perfect on-the-go breakfast, snack, or even for dessert. The Nutella bakes into the top layer and creates this wonderful chocolate-hazelnutly crust. The walnuts and chocolate chips also make every bite exciting. When the bread is warm, the chocolate is gooey, which is a nice accompaniment to the crunchy walnuts.
I can't believe that I'm saying this, but I'm anxiously waiting for more bananas to go “bad” so I can bake it again.
The most heartbreaking thing is that I wasn't able to take any sliced pictures of this beauty before I left to go back to my apartment. So I'm left wondering what the insides could possibly look like... Sadly daydreaming about the crunchy nut filled interior, laced with decadent chocolatey swirls.
EVERYTHING BUT THE KITCHEN SINK BANANA BREAD
Serves 8-10
INGREDIENTS
3 large bananas (mashed)
1 egg
3/4 cup almond milk (or other milk)
3 Tbsp melted coconut oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup coconut sugar
1/4 cup brown sugar (packed)
3 1/2 tsp baking powder
1/2 tsp sea salt
1 1/4 cup almond meal*
1 1/4 cup rolled oats
1 1/4 cup gluten-free flour (if not gluten-free, sub unbleached all-purpose flour)
1/3 cup dark chocolate chunks or chips
1/3 cup walnuts chopped or broken into small pieces
1/4 cup Nutella**
INSTRUCTIONS
Preheat oven to 350 degrees and line a bread dish with parchment paper.
In a large bowl, mix together mashed bananas, egg, milk, coconut oil, maple syrup and vanilla extract. Whisk vigorously to combine
Mix well then add in sugar, baking powder, salt, flour, rolled oats, and mix again.
Fold in dark chocolate chips and walnuts, then pour into bread dish. Smooth it down with a spatula or a spoon.
Melt the Nutella a little bit by putting it in the microwave for about 15 seconds. Then drizzle on Nutella. Take a knife and swirl to loosely disperse (it's okay if it's a little messy).
Bake for about 1 hour (you may need 15 minutes more). It should feel firm and golden brown on top.
Let it rest in the pan for 10 mins, then transfer it to a cooling rack to cool. Let cool completely before cutting (otherwise it'll be too soft to hold form).
NOTES
*If you use coconut flour instead, you may find that you have to add more milk because it's quite drying. The flour absorbs all the liquid.
** You can also sub for almond butter or peanut butter
This will stay good for a few days on counter or fridge and you can always freeze it for longer if you want.
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