Gasp.
Is that…could it be…the sun?! ooohhhh…my eyes!! We haven’t seen Mr. Sunshine in a long time. I welcomed him with open arms.
Sorry for not posting yesterday. I decided I need a break to spend some time with the Viper Pilot. He had to work bright and early but we met for Chinese for lunch. While we were chatting over our food, I made the comment,
Me: “Whew. I can tell I didn’t have my coffee this morning. I’m still asleep!”
Him: “I can tell I was in the states yesterday. Er, the day before yesterday. Wait, what day is it?”
When we were both home from work, we made Chicken Tortilla Soup. I love when we cook together — it’s nice having company in the kitchen beside a begging dog. After enjoying dinner, we watched Burn Notice. Actually, he watched Burn Notice. I slept. Somehow, I was more sleepy than the jet-lagged person. Don’t ask me, I don’t get it either.
Let me tell you something about Germany. They love their beer, they love their wine, and they LOVE their Nutella. Which is good, because I love all those things too.
Edeka’s Nutella selection |
I created something ridiculously delicious. Nutella, hazelnuts, banana, pumpkin ForTheWin. Did you know that together those items are an insanely good combo?
ALWAYS sample the Nutella before using it. Just to make sure it is okay. Spoon optional.
Nutella Pumpkin Banana Bread
adapted from Cooking Light
- 5 Tbsp Nutella
- 3 Tbsp + 1 tsp canola oil, divided
- 3 Tbsp butter, softened
- 1/2 cup packed brown sugar
- 2 medium ripe bananas, sliced
- 7.5 oz (1/2 can) of pure pumpkin
- 2 large eggs
- 6.75 oz all-purpose flour (about 1-1/2 cups)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup buttermilk
- Baking spray with flour
- 1/4 cup hazelnuts, coarsely chopped
- 1 oz bittersweet chocolate, finely chopped
Preheat oven to 350 deg F (170 deg C). Combine Nutella with 1 tsp canola oil in a microwave-safe dish; microwave on HIGH for 30 seconds or until melted. Stir.
Combine 3 Tbsp oil, butter, brown sugar, pumpkin and banana in a large bowl and beat with mixer on medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture. Beat just until combined.
Pour half of batter into a 9-x-5 inch metal loaf pan coated with baking spray, and top with Nutella spread mixture. Spread remaining batter over Nutella mixture. Using a wooden pick, swirl batter. Use a light hand when swirling the batter; too much swirling may lose the stripe effect. Sprinkle batter with hazelnuts.
Bake at 350 deg F (170 deg C) for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.
Place bittersweet chocolate in a microwave-safe dish and microwave on HIGH for 30 seconds. Drizzle bread with chocolate and let stand until set.
Oh, and the Viper Pilot approved. Missision accomplished. {Gives thumbs up.}
ENJOY!
PS, since we can vote from all the way over here in Germany, I hope that you guys all exercise your right to vote today!! Vote for America!! Check out Project Vote Smart’s VoteEasy to see how the candidates compare with your views.
cburtnett says
I am all out of Nutella, but it is on my grocery list! I will be trying this recipe. It sounds wonderful. I like the gooey texture too!
The Brodersens says
Emily, this post just reminded me. I got the bowls you recommended a few weekends ago from Crate & Barrel and I am so 100% satisfied. They make cooking so much easier and fun! I feel like I'm on a cooking show now. Thanks!