How to Make Nutella Banana Split Bread by Cleo Coyle

This is a beautiful bread that will impress your friends and family by giving them the taste of two different breads in every slice: Chocolate-Hazelnut "Nutella" Bread on top and Banana Bread on the bottom. 

My recipe below will show you how easy this bread is to make with one bowl and one batter. I've replaced traditional butter with light buttermilk and canola oil, and you can even make your own Nutella, if you like (more on that below)...

Cleo Coyle's
Nutella
Banana Split Bread

Cleo Coyle, banana masher,
is author of The
Coffeehouse Mysteries

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Ingredients

1 large egg

1/3 cup vegetable or canola oil (or cold pressed coconut oil, measure in liquid form)

1/4 cup light buttermilk (shake before measuring)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) 

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup white granulated sugar

1/4 cup light brown sugar (lightly packed)

4 ripe bananas (medium-size), mashed well (1-1/2 cups mashed)
               (I place ripe bananas on a flat plate and use a fork
                to really mash them well. After mashing, they must
                measure 1-1/2 cups.)

2 cups all-purpose flour

1/2 cup Nutella chocolate-hazelnut spread (store bought or homemade**)

(Topping) 1/3 cup chopped walnuts or hazelnuts 





**Would you like to make your own Nutella? It's very easy. You can get the recipe I use, along with more than 20 other tasty recipes in the appendix of my Coffeehouse Mystery A Brew to a Kill, newly released in paperback. To learn more, click here.



Directions

Step 1 - Prep oven and pan: Pre-heat the oven to 325 degrees F. Butter the bottom and sides of a 9 x 5-inch loaf pan and create a parchment paper sling (see photo in this week's Coffeehouse Newsletter). This sling will allow you to lift the bread out of the pan easily.

Step 2 – One bowl mixing method: Whisk the egg well. Add the oil, buttermilk, vanilla extract, salt, baking soda, baking powder. Whisk until well blended. Add the white and light brown sugars and whisk until smooth. Now stir in the mashed ripe bananas, combining well. Finally, stir in the flour, making sure all of the flour is incorporated into the batter, but do not over-mix. Batter will be thick.

Step 3 – Create the Nutella layer: Scoop all but 1 full cup of the batter into the prepared pan. Use the back of a spoon to even it out into a smooth layer that reaches all four corners of the pan. Set aside. Go back to the bowl where you left the remaining 1 cup batter and mix in ½ cup of Nutella. Mix well. The batter should be completely dark. Pour this mixture onto the banana batter. Use the back of the spoon to smooth it into an even layer.

Step 4 – Top with nuts and bake: Sprinkle the chopped nuts over the top of the batter. Bake for about 1 hour (it may take a little longer or not, depending on your oven). The bread is done when the top is firm to the touch and a toothpick inserted deep into the center comes out clean of wet batter. Cool for 10 minutes on a wire rack before carefully removing from the pan. Use a serrated knife to gently cut slices and note that warm bread will crumble. As the bread cools, it will be easier to slice without crumbling. (To speed up the cooling process, pop the bread in a refrigerator for 15 to 20 minutes.) And may you...

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Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of

The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 

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A Brew to a Kill

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"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews

The Coffeehouse Mysteries are bestselling

works of amateur sleuth fiction set in a landmark

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The Ghost and
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Book #1 of 
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