Banana Nutella and Maple Syrup Bread

Hungry no more, Banana Nutella Maple Syrup Bread

A banana a day keeps the doctor away.

I know that it should have been apple a day, but growing up from a tropical country where there are tons of variety of bananas that exist (small, medium, large, yellow, red, green you can use your imagination, it does exist! ) and at an affordable price a kilo, It is hard to imagine a day without savouring the delectability of this fruit. At least in our family.

I remember when we were kids, at home bananas are so abundant everyday that we often get tired of it's taste. My dad would use all his power in the kitchen by concocting different banana recipes: banana tempura, banana spring rolls, banana ice-candy, banana choco muffins. But our biggest all time favorite was dad's version of Banana brown sugar bread. Really scrumptious!

When I heard that Nigella is hosting an event on Banana Bread, I know this is my time to share this recipe. Today is the deadline, so you can check out the round up now.

Banana Nutella Maple Syrup Bread

2 cups of flour
1 pack of baking powder (about 1 tsp)
a pinch of salt
50 g of butter
3 eggs
3/4 cups brown sugar
3 tbsps of maple syrup
4 tbsps of nutella spread (more or less depending on your chocoaddiction)
about 4 large over ripe bananas

In a large bowl, combine flour, baking powder and salt. In another bowl, mix together butter, maple syrup and brown sugar until it becomes creamy. Fold in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; then add delicately the nutella spread. Put batter into a greased loaf pan. Bake for about an hour at 180°C until a toothpick inserted into center of the loaf comes out clean. Let the bread cool in pan for 10 minutes, then turn out onto a wire rack.

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