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Monday, June 18, 2012

Banana Nutella Pumpkin Bread

Wisconsin Bulls Banana Bread 425 533x800 Banana Nutella Pumpkin Bread
We’ve spiced up our traditional banana bread recipe with the addition of pumpkin and Nutella. Making it perfect for the fall. Whether you enjoy it for breakfast or dessert {it would be fantastic with a Nutella glaze on top for a extra shot of Nutella goodness} it’s going to disappear quickly. It’s moist and full of flavor. You can find the recipe after the jump! I like to bake mine in mini silicone bundt pans but it’s perfect in mini loaf pans as well. If you don’t have either, no worries, you can use a traditional muffin pan and make muffins out of them!

Banana Nutella Pumpkin Bread
What you’ll need:
1 cup sugar
1 stick butter – softened
2 eggs
2 teaspoons pure vanilla extract
4 over ripe bananas – mashed
1 cup pumpkin puree
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons Nutella – divided
What to do:
1. Preheat oven to 350 degrees. Add sugar and butter to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined.
2. Add flour, salt and baking soda to a bowl. Whisk together to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.
3. Spray your muffin pans {or loaf pans} with cooking spray.  Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.

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