BANANA NUTELLA BREAD

I made this recipe three times in 10 days, tweaking it a bit each time to get just the right loaf. The first time it came out delicious, but it was really sunken and gooey in the middle. The second time I used light whole wheat flour and oat flour and I had to bake it forever, unfortunately the banana portion was dry, yet the nutella swirl was still very gooey. Most recently, I made it with unbleached all-purpose flour and oat flour, while it still sunk slightly, I am content as it was moist, evenly baked made a pretty loaf and the swirls were lovely when sliced.

ingredients

• 4 tablespoons butter, room temperature
• 1 cup, minus 2 tablespoons sugar (all natural cane sugar) | full cup at sea level
• 2 eggs
• 2 medium ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup milk, I used organic whole milk
• 1 3/4 cups all-purpose unbleached flour | may 2 cups all-purpose flour in place of oat flour
• 1/4 cup oat flour (see above)
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup Nutella

instructions

1. Line a 9×5 inch loaf pan with parchment paper, smoothing any creases you see and folding the ends over the sides, this is so much easier than spraying a pan! If desired, lightly spray the parchment.
2. Preheat your oven to 350° (325° for dark, stoneware* or glass pans)
3. In a large mixing bowl or bowl of a stand mixer, cream your sugar and butter, if using all natural cane sugar, cream for a minute or two in order to break down the larger sugar grains.
4. For full instructions : www.thefreshcooky.com

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