I will provide inspiration You are are looking for a banana nutella bread recipe that is steady and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of banana nutella bread, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to make and serving it. No need be confused if want prepare banana nutella bread the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required exist for make

1. Take 1/2 cup (110gms) Unsalted butter + extra for greasing pan
2. Prepare 2 cups (250gms) All purpose flour
3. Take 1tsp Baking soda
4. Use 3/4th tsp Salt
5. Prepare 1 1/2 cups (310gms) Mashed over ripe bananas (blackened)
6. Take 2/3rd cup (135gms) Sugar
7. Take 1/4th cup (60gms) Yogurt
8. Prepare 2 Eggs
9. Prepare 1 tsp Vanilla extract
10. Use 1/3rd cup (100gms) Nutella bhi

In a medium-sized bowl, whisk together the flour, baking soda and salt. Line a loaf pan with parchment paper. In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Mix in the eggs, greek yogurt, and vanilla.

How to make:process Banana Nutella Bread:

1. Preheat oven to 175 C and butter-flour a 9 x 5 x 3 inch loaf pan
2. Stir flour, baking soda and salt together in bowl
3. Brown the butter in light colored saucepan over medium heat. Cook it, occasionally scraping the bottom and sides of pan with rubber spatula, till it turns golden brown and smells nutty. Using a light colored pan allows you to monitor the butter's change of colour more accurately
4. Transfer immediately to other bowl and let cool slightly
5. When the butter has cooled a bit, add mashed bananas, sugar, yogurt, eggs and vanilla. Stir till well combined, then add the flour mixture and fold till just combined. Do NOT overmix
6. Spread half of the batter, evenly into pan. Dollop half of the nutella on top and swirl. Pour the remaining batter, even it out and then dollop the balance nutella and swirl once or twice only.
7. Bake for 55 ~ 60 mins until golden brown. Check at 50 mins, and if only a few crumbs remain on the toothpick, remove it immediately.
8. Let cool in pan for a maximum of 10 mins, invert onto rack to cool. If left too late in the pan, the bottom of the cake will become soggy.
9. Store, sandwiched in paper towel (to prevent sogginess), tightly wrapped in cling film/tin foil/air tight container (only after it's completely cooled, else condensation can occur). The bread will last you for two days if stored at room temperature and around one week if refrigerated
10. Done and ready to serve!

In a separate bowl, combine the flour, baking soda, salt, and sugar. Fold the dry ingredients into the wet. In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda.

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