Each time I make nanabread I tweak the recipe a little, and this was by far my best recipe yet!
WHAT YOU NEED
4 very ripe bananas | 1 egg, beaten | 1 tsp vanilla | 1 tsp baking soda | Pinch of salt
1 1/2 cups unbleached flour (you can use any all-purpose flour)
1/3 cup melted butter | 1/2 cup brown sugar | 1/4 sugar | 1 tbsp Nutella | Cinnamon
1 tbsp Whole flaxseed | 1 heaping tsp Cacao powder | 3 sprinklings of Cacao nibs
1 tsp hazelnut flavoring | Splash of Malibu Rum *optional, but my little secret ingredient I use in all baked goods
Pam (or any cooking spray) | Loaf pan-I believe mine is either a 8×3″ or a 9x5x3″
WHAT YOU NEED TO DO
Preheat your oven to 350
Smash bananas in a large bowl-I like to use a wooden spoon
Stir in the melted butter
Mix in the baking soda & salt
STOP and take a baking selfie…
Stir in the sugar, beaten egg, and vanilla extract.
Next, mix in the flour in stages. Pour in a little and mix until well incorporated, than add a little more and etc until you’ve mixed in all the flour.
Add the cacao powder, cacao nibs, then flaxseeds.
Add the nutella and stir stir stir.
Spray the loaf pan with Pam
Pour in the mixture making sure it’s evenly spread
Stick it in the oven for 1hr
***My nose lets me know when something is usually ready, which can sometimes be a little less than the advised time, so make sure to check on your nanabread and stick a fork in it at 45-50 minutes just to be safe. At this point I would add the quaker oats sprinkling on top so they’re baked in. I waited to long so then they didn’t stick to the top, so I sprinkled some powdered sugar. 😉
After you take the bread out of the oven, place it on a cooling rack, and suffer the deliciously torturing aroma of the baked goody, while it cools for 15 mins.
Slice, serve and enjoy!