Notella Banana Bread
We have been making mozzarella like there is no tomorrow and have ended up with a load of whey to use up. So this happened! I also was gifted some amazing walnuts from award winning Omega Walnuts and wanted to use them, so the picture is actually Mocha Walnut Butter banana bread...but Notella banana bread is the path I took as if you didn't want to make either delicious thing, you could go with a purchased variety of you know what. (It never ceases to amaze me when I visit Europe how much Nutella there is in the world! They are mad for it over there!)
You are probably across this already, as we are replete with Banana Bread recipes on here. BUT...here are some other ideas to use bananas for, if you have them hanging around in the freezer, it is time to investigate some of these:
Banana Cream Pudding with Burnt Caramel Bananas
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Need
- 100 Grams Notella ready to go Recipe
- OR 100 Grams Mocha Walnut Butter ready to go Recipe
- 120 Grams Beurre Noisette or Brown Butter Recipe BUY
- 350 Grams bananas, frozen is OK
- 100 Grams coconut sugar
- 2 eggs
- 60 Grams whey or buttermilk Recipe
- 1 Teaspoon vanilla bean paste BUY
- generous Pinches pink salt flakes BUY
- 1/2 Teaspoon bicarb soda
- 260 Grams bakers or strong flour
- 60 Grams chocolate dark callets (optional) BUY
Do
- 1
Premake either the Notella or Mocha Walnut Spread and brown your butter as well, so it can cool slightly prior to adding to the mix.
- 2
Preheat oven to 175°C and grease a 23 x 13cm loaf tin. Set aside.
- 3
Place brown butter, bananas, sugar, eggs, whey, vanilla bean paste, salt and bicarb soda into the Thermomix bowl and blend 20 sec/speed 7 If your bananas are frozen, make sure they have been completely blended into the mixture.
- 4
Add flour and blend 10 sec/speed 7. Scrape down sides of bowl and repeat.
- 5
Scrape 1/2 the mix into the prepared tin and dollop some of the Notella on top. Finish off pouring the batter on top of that and then add the remaining Notella. Swirl the mixture together using a palate knife or offset spatula. Don't overwork it or you will lose the marbled effect.
- 6
Sprinkle the chocolate callets on top if using. Bake 50-55 minutes until well risen and fragrant. You will not be able to use the normal skewer method to test doneness for this as the Notella or Mocha Walnut Butter will stay sticky when hot.
- 7
Remove from oven and cool on a wire rack before removing from the tin. Cut and serve with more Notella or Mocha Walnut Butter. Cutting into thick slices and freezing individually is the best way to store this...plus you may forget about it if it is out of sight so it will last a little longer. (But probably not!)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
