Coconut Banana Bread with Nutella Swirl

My favorite banana bread recipe, a sweet, delicate loaf with the tiniest bit of a crisp on the edges, just got an upgrade. Coconut flakes add a hint of coconut flavor, and the Nutella swirl – well, really, there’s no need to explain the echelon of excellence that brings. If this banana bread was your beloved 2005 Honda, you just added heated seats and a new sound system. In other words, your happy place just got happier 🙂

There’s not much more to say, truly. I just can’t wait to share this Coconut Banana Bread with Nutella Swirl with my girlfriends this weekend. That is, IF there is any left after the hubs and kids have their go at it. I’m already thinking of hiding places for whatever is left.

A few notes on the recipe:

• I used 3 medium, extra-ripe bananas to get 1 1/2 cups of mashed banana. If you’re short, you can always make up the difference with applesauce.
• I used canola oil this time as I was low on butter.
• I used the only yogurt I had on hand – one 4 oz container of Yoplait Whips (strawberry).
• For the Nutella swirl, I softened the Nutella in the microwave. Then I poured it in straight line down the center of the batter, and swirled it back and forth with a knife tip.

There are a million ways to make banana bread. I think you’ll love this version!

Now, I’m off to skulk around the kitchen to hide what’s left 🙂

Coconut Banana Bread with Nutella Swirl
Makes 1 loaf

Prep time:  20 minutes     Bake time:  50-55 minutes

1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup canola oil
2 eggs, beaten
1 and 1/2 cups mashed banana ( about 3 medium bananas)
4 oz of any flavor Yoplait Whips (or 1/3 cup plain/flavored Greek yogurt)
1/2 cup sweetened flaked coconut
3 tablespoons Nutella

Preheat oven to 350 degrees Fahrenheit. Prepare a standard loaf pan (9x5x3) with spray oil.

In a medium bowl, combine the dry ingredients (flours through sugar). Combine thoroughly with whisk. In a separate bowl, mix together the oil, eggs, banana, yogurt, and coconut. Add the wet ingredients to the dry mixture, and stir just until moistened and all dry ingredients are incorporated.

Transfer the batter to the prepared loaf pan. Smooth over the surface until it is evenly spread. Put the Nutella in a small microwave-safe container and soften in the microwave until it will pour easily (20-30 seconds). Pour the Nutella in a straight line down the center of the batter length-wise. Next, using the sharp tip of a knife, swirl the Nutella back and forth down the length of the line. Bake for 50-55 minutes, or until a toothpick inserted in the center shows moist crumbs.

Cool for at least 15 minutes before removing from pan. Will keep for 3-4 days if stored in airtight container.

 

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