I had every intention of making this banana cherry nutella bread for World Nutella day but for whatever reason the day got away from me and then a week and then well….it was three weeks too late. I don’t know where the time went but nutella is so darn good that it really doesn’t need a special day to be eaten or baked into a yummy banana cherry bread.
I found the Banana Nutella bread recipe from Barbara Bakes. I made a few changes by adding 1/2 cup of dried tart cherries and replaced the sour cream with non-fat greek yogurt (Fage) to lighten it a bit more! Results? Gooey nutella swirls, plump tart cherries and a mello banana flavor. A hit for sure.
1 cup mashed ripe bananas (about three small)
1/2 cup brown sugar
1/2 cup low fat sour cream ( I used Fage Zero yougurt)
1/4 cup butter, melted
1/2 cup Nutella
Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.
Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.
Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Bake mini loaves for 35 minutes or muffins for 18 minutes.
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