As a little goodbye and thank you the other day on the last day of my internship, I decided to take in a loaf cake to have with our many tea rounds throughout the day. I settled on making this banana loaf with nutella and walnut in, and my goodness was it a good decision. Warning, make this and you will not be able to stop yourself from eating it all in one go!
It’s actually an American recipe, but instead of using physical cup measurements for it, I just used a small mug and went off that, as I find it always works out the same as long as your proportions are relevant to what you’re using as an alternative.
Pre-heat your oven to 200C/350F and mix everything together in an electric mixer or using a hand blender, then once combined, pour into a pre-greased loaf tin and melt the nutella for 30 seconds in the microwave until pourable (and try not to eat it all from the bowl – oh my!)
You want to swirl the nutella through the mix once in the tin using a knife to slowly push it around, but not mix in entirely. Place the loaf in the oven and you can expect it to take between 50-60 minutes, though I found mine had risen so much that it needed a few minutes more here and there to have the middle fully set. If you find it needs this but the top is beginning to catch, cover it in tin foil then put it back in the oven.
Leave for 20 minutes in the tin before you tip it out onto a cooling rack to completely cool. Though I can’t lie… having it still slightly warm is amazing! What do you think? Are you a fan of banana bread? I love all recipes with nutella in too, and it was a great way to use things up, and definitely went down a treat at work!