She Strengthens

Unlock the Secret to Moist and Delicious Banana Bread

The Surprising Way to Bring Out Banana Flavor

Tired of waiting for bananas to ripen? Roasting them is a game-changer! This clever trick concentrates their natural sweetness, making them the perfect addition to a rich, chocolate-hazelnut spread. The result? A decadent banana bread that’s perfect for breakfast or dessert.

What You’ll Need

• 2 pounds almost-ripe bananas (about 5 medium bananas)
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2/3 cup vegetable oil
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Getting Started

Preheat your oven to 350°F and place a rack in the middle. Line the rack with aluminum foil and arrange the unpeeled bananas on top. Roast for 15-20 minutes, or until the peels are completely black. Let them cool for 15 minutes before peeling and mashing.

Preparing the Loaf Pan

Coat a 9-by-5-inch loaf pan with vegetable oil and set it aside. Place the chocolate-hazelnut spread in a resealable plastic bag, snipping off about 1/3 inch from the bottom corner.

Mixing the Batter

Whisk together the flour, baking soda, and salt in a medium bowl. In a separate bowl, combine the mashed bananas, oil, sugars, eggs, and vanilla. Whisk until smooth, then add the flour mixture and stir until just combined.

Assembling the Loaf

Scrape one-third of the batter into the prepared pan, spreading it evenly. Squeeze half of the chocolate-hazelnut spread on top in a zigzag pattern. Repeat the layers, finishing with the remaining batter. Smooth the top and bake for 60-65 minutes, or until golden brown.

Let it Cool

Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool for at least 30 minutes more before slicing and serving. Enjoy!