Nutella Swirled Banana Bread

Nutella Swirled Banana Bread

I’m Bananas…..

For Nutella.

Shocking— I know.

Nutella Swirled Banana Bread

So why not add Nutella to Banana Bread? Seemed like a Win-Nguyen Situation to me.

And it sure was 🙂

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Nutella Swirled Banana Bread
Makes one 9-inch loaf

Ingredients:

2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick (6 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 teaspoon vanilla extract
6 tablespoons Nutella

Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with flour, tapping out the excess.

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Spoon 1/2 the batter into the prepared loaf pan. Spread 1/2 the Nutella on top and lightly swirl the Nutella into the batter with a butter knife. Do not over mix. Spoon the rest of the batter on top and repeat with Nutella swirls.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Slightly adapted from Cooks Illustrated

Chocolate Tart with Hazelnut-Graham Crust

Chocolate Hazelnut Tart

The Tết Festivities (Lunar New Year) has finally come to a close. And so far, the Year of the Dragon isn’t looking too bad at all. I’ve eaten a ton of yummy food, my home is spankin’ clean, work hasn’t been a hot mess, and I even found money in the pocket of one of my coats I haven’t worn in awhile. Score!

Ok, let me revise that. The BEST thing this week is that I get to meet my brand new nephew, Leonidas (Leo), tomorrow! He’s so adorable and CHUBBY! Of course, pictures are to come.

Over the weekend, the clan got together at my auntie’s home for Tết. We ate, drank, gambled, gave/received lì xì (lucky money), and had a good ol’ time with the peeps.

I had struggled for some time thinking what I should bring to the party as my aunties and sis would be covering the Vietnamese dishes. Vietnamese desserts aren’t really my specialty so after much mulling around, I decided to whip up a few Chocolate Tarts. I know…not the least bit Vietnamese or even Asian for that fact but I was pretty sure the fam wouldn’t complain.

For the recipe and cute video tutorial, check out Dulce Delight.

I’ve got two quick tips should you try this little number out… … First, after you bake the tart you may freak out a bit if the filling looks a bit grainy or bubbly. I know, cause I totally did! But don’t worry, once it cools, it all settles and the gorgeous honey-ganache glaze covers any imperfections. And second, although the flavor of the crust was divine, mine was really crumbly. I’d recommend throwing in another tablespoon of butter to the party.

I served the tart with fresh whipped cream and it was bliss. The tart itself is like a rich, decadent truffle and the hazelnut crusts added a great crunch and flavor—kind of like a Ferrero Rochers. Mmmm…I love those.

All in all, I’m liking the Dragon. 🙂