If you would like to try a groovy new banana bread recipe this is the one to set your sights on.
Check out what my friends over at Juggling With Julia have to say about this recipe:
There’s not much more to say, truly. I just can’t wait to share this Coconut Banana Bread with Nutella Swirl with my girlfriends this weekend. That is, IF there is any left after the hubs and kids have their go at it. I’m already thinking of hiding places for whatever is left.
I’ll admit, I made this the other day and it was gone by bedtime. That’s is all.
Ingredients
1 cup Gold Medal all-purpose flour
1 cup whole wheat flour
3/4 teaspoon Arm & Hammer baking soda
1/2 teaspoon Morton salt
3/4 cup Domino sugar
1/4 cup canola oil
2 Eggland’s Best eggs, beaten
1 and 1/2 cups mashed banana ( about 3 medium bananas)
4 oz of any flavor Yoplait Whips (or 1/3 cup plain/flavored Greek yogurt)
1/2 cup sweetened flaked coconut
3 tablespoons Nutella
Instructions
Preheat oven to 350 degrees Fahrenheit. Prepare a standard loaf pan (9x5x3) with spray oil.
In a medium bowl, combine the dry ingredients (flours through sugar). Combine thoroughly with whisk. In a separate bowl, mix together the oil, eggs, banana, yogurt, and coconut. Add the wet ingredients to the dry mixture, and stir just until moistened and all dry ingredients are incorporated.
Transfer the batter to the prepared loaf pan. Smooth over the surface until it is evenly spread. Put the Nutella in a small microwave-safe container and soften in the microwave until it will pour easily (20-30 seconds). Pour the Nutella in a straight line down the center of the batter length-wise. Next, using the sharp tip of a knife, swirl the Nutella back and forth down the length of the line. Bake for 50-55 minutes, or until a toothpick inserted in the center shows moist crumbs.
Cool for at least 15 minutes before removing from pan. Will keep for 3-4 days if stored in airtight container.
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Quick Tip: This dessert bread tastes amazing with coffee or tea.
Thanks again to Juggling With Julia for this amazing recipe.
