Name: One-Bowl Nutella Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 stick unsalted butter; 3 overripe bananas; 2/3 Cup granulated sugar; 1/4 Cup plain Greek yogurt; 2 large eggs; 1 tsp baking soda; 1 tsp kosher salt; 1 tsp vanilla extract; 2 Cups all-purpose flour; 6 Tbs Nutella (or other chocolate hazelnut spread)

We all need a repertoire of recipes for using overripe bananas and for creating a week of breakfasts. One of my favorites is Nutella Banana Bread. It’s amazing.

In this one-bowl banana bread, yogurt maintains moisture and Nutella adds nuttiness and decadence. There’s a layer of Nutella in the center that functions as a built-in schmear, and a layer on top that forms a brownie-like topping. Adjust the amount of Nutella in either layer accordingly.

I have simplified the preparation process as much as possible (so that I can spend more time knitting and do fewer dishes) without sacrificing deliciousness. Enjoy!

Unless there’s a really good reason not to, my standard batter-making process is to compbine all of the batter ingredients except for flour, and then I stir in the flour at the end. I am convinced that sifting the dry ingredients with flour does nothing except dirty an extra bowl. I also know that in order to keep the finished product tender, you don’t want to over mix the flour.

Hence: mix everything (except the flour) together until homogenous, then stir in the flour, saving time and dishes.

AI-Generated watercolor style image of Nutella Banana Bread

I’ll also save you time by giving no more preamble to the recipe. Any additional commentary is built into the recipe itself.

Yield: 12 Slices

One-Bowl Nutella Banana Bread

In this one-bowl banana bread, yogurt maintains moisture and Nutella adds nuttiness and decadence. There's a layer of Nutella in the center that functions as a built-in schmear, and a layer on top that forms a brownie-like topping. Adjust the amount of Nutella in either layer accordingly. Enjoy!

Adapted from NYT Cooking.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

1 stick unsalted butter
3 overripe bananas
2/3 Cup granulated sugar
1/4 Cup plain Greek yogurt
2 large eggs
1 tsp baking soda
1 tsp kosher salt
1 tsp vanilla extract
2 Cups all-purpose flour
6 Tbs Nutella (or other chocolate hazelnut spread)

Instructions

Preheat the oven to 350°F. Line a 9x5” loaf pan with parchment paper and spray with cooking spray.
Add butter to a large, microwave-safe bowl. Microwave in 30-second intervals until melted.
Mash the bananas into the butter.
Stir in the granulated sugar, Greek yogurt, baking soda, and kosher salt. Stir in the eggs and vanilla.
Stir in the flour until just combined.
Pour half of the batter into the prepared pan. Dollop half of the Nutella over the batter and spread evenly.
Add the remaining batter on top of the first layer of Nutella. Top with the remaining Nutella and spread gently to cover the batter evenly.
Bake until a toothpick inserted into the center comes out with crumbs instead of batter, about 55 minutes.

Notes

The first layer of Nutella functions as a built0in icing for your banana cake, I mean bread. The second layer of Nutella makes a brownie-like topping. Feel free to adjust either quantity accordingly.

Adapted from Yossy Arefi at NYT Cooking