This weekend, and yesterday in particular, was one of the first real days of spring we’ve had here in Brooklyn. I spent it lounging on our roof, nursing a little bit of a hangover (I’m getting too old for late nights out with a couple drinks in me, I tell ya) and cooking (as always). Can we talk about how lovely my roof is? The view… the lounge chairs… some breakfast tacos with friends… #perfection
Feeling inspired, as the nice weather is prone to do, and faced with over-ripened bananas and the dredges of a nutella jar, I decided the best bet would be banana bread…and let’s be honest, pesky brown… almost blackened bananas are the only reason one makes banana bread. It’s a happy solution to the age old conundrum of how many bananas can one person possibly eat before they “go bad”?
This recipe is from the lovely Flour cookbook, which is a great bakery/cafe in Boston. If you’re ever in the city, you should check it out. Their South End location has a great outdoor patio in a really cute neighborhood and their desserts are heavenly. As is the Flour motto, eat dessert first! It’s days like today, that really make me nostalgic for Boston so this seemed fitting! A little taste of a past life!
I decided to spice this bread up a bit with some nutella, which I’m shocked I’ve never thought of this combination before!! The results were, of course, delicious — the moist banana bread had hints of chocolate and hazelnut that complimented it well. And on a Monday morning, after a weekend that was way too short, it’s the prefect little pick me up!
- 1½ cups flour
- 1 tsp baking soda
- ¼ tsp cinnamon
- ½ tsp salt
- 1 cup plus 2 tbsp sugar
- 2 eggs
- ½ cup canola oil
- 3½ very ripe bananas
- 2 tbsp sour cream
- 1 tsp vanilla extract
- ¼ cup nutella
- Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Fold in nutella. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.