Nutella Swirled Peanut Butter Banana Bread

Summer is always nuts and chock full of stuff to do.

This banana bread is like summer: it's full of nuttiness and it seems like everything AND the kitchen sink is in this bread. It's got a lot going on--you'll see.

I had to make it in honor of this crazy, busy, nutso summer.

Plus, my bananas were really really really ripe.

It's time, bananas!

Let's do this!

First, let's look at the key ingredients that make this bread ridiculously bad for you: peanut butter, Nutella, Reese's Mini Cups, and chocolate chips.

Oh so bad, but oh so good!

Everything and the kitchen sink!

I doubled the recipe, so I ended up buying 3 bags of the Reese's Mini Cups, which I found in the candy aisle, not the baking aisle. Also, I didn't have any regular chocolate chips in the pantry, so I used mini chips instead.

You're going to be stirring in your wets with your drys, but don't over mix! Only go till everything is kind of moistened. The interesting thing about this recipe is that it uses some whole wheat flour. (Maybe because we're feeling a little guilty for putting everything else in it!)

Stir, but don't overmix!

Then you will fold in the Reese's Mini Cups and chocolate chips. Fold--don't mix or stir too much!

Fold in!

Then put divide the dough into loaf pans if you are doubling your recipe. It is a super thick dough, so don't be shy and smooth it out with a spatula.

Ready to bake?

Then we introduce Nutella to banana bread. Oh Nutella! Ah!

Spoon three good-sized dollops of Nutella on top of the dough and drag a knife through it to swirl it about.

Not quite! You need Nutella!

Now bake for a good 50 minutes to an hour. This is a thick, moist dough, so it will take some time.

And there you have it!

The best crust!

I want to point out that the crust on this bread was amazing! It really was perfectly crusty, almost a little crumbly on the outside and so soft and moist on the inside.

Just look at all this stuff that is going on in this one bread!

It's got a lot going on!

In order to maintain that crusty crust and the moist center, you can store it in a paper bag instead of a plastic bread bag.

But maybe it won't last that long!


Nutella Swirled Peanut Butter Banana Bread
(adapted from Sally's Baking Addiction)

Ingredients
3 ripe bananas, mashed
1/2 cup creamy peanut butter (or crunchy if you prefer)
1/2 cup vegetable oil
1 large egg
1/3 cup granulated sugar
1/4 cup brown sugar
3/4 cup white flour
3/4 cup wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Reese's Mini Cups, about 1 1/2 packages (find it in the candy aisle, not the baking aisle)
1/3 cup mini semi-sweet chocolate chips
1/4 cup chopped peanuts or hazelnuts (optional, or switch peanut butter to crunchy)
3 heaping tablespoons Nutella


Instructions
Preheat oven to 350 degrees F. Spray loaf pan with nonstick spray.

In a large bowl, whisk mashed bananas, peanut butter, oil, egg and sugars. In a medium bowl, stir together flours, baking soda, baking powder, and salt. Pour dry ingredients into wet ingredients and stir till all dry ingredients have been moistened, but not overmixed.

Fold in Reese's Mini Cups, mini chocolate chips, and nuts if you opt for this. Spread batter into prepared pan and smooth. Drop Nutella in 3 different spots and swirl with a knife.

Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 10 minutes, then loosen with sides a knife and remove from pan. Cool completely on a rack.

Enjoy!