This recipe is a delightful heavy, moist, and spongy banana bread with a touch of cocoa. It's so heavy that one small brownie-sized piece practically fills you up.It is a pretty standard banana bread recipe with a few notable exceptions, there is very little flour, almost twice the usual bananas and of course the Nutella Cocoa-y goodness. I'm in love with Nutella, I'd never had it before last week. Now I'm trying to find things to put it in so I don't eat it straight out of the jar.
Please note, I used Xylitol, a naturally occurring sugar substitute instead of sugar. If you are unfamiliar with xylitol please read more about it here. Do not ever let your pets eat xylitol. Xylitol like chocolate is poisonous to them, even small amounts. If you dislike Xylitol then substituting sugar will not change the recipe instructions but will change the nutrition facts.
Ingredients (Makes 20 servings)
1/2 cup butter
2/3 cup Xylitol
2 eggs
4 bananas
1/2 cup Nutella
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cocoa powder
Directions
Mix with food processor or blender, pour into greased 9" x 14" pan bake at 325 degrees for 25-30 minutes until a knife comes out clean.
I cut this into 20 pieces.
So quick, so simple, and so very yummy!
