Last week, I had an enormous craving for banana bread, and since I had more than half of the jar of Nutella in my pantry, I thought that this would be an amazing idea. I think banana bread should be made by weekly.

The bread stores, so well, and it makes a fantastic breakfast or a great company for your afternoon coffee. It’s one amazing pick me up a snack, too.

If you never had this type of marbled bread I am here to tell you how easy this is to make. Even your kids, nephews, nieces or grandkids could help you make it, and they certainly would love the taste as well. I mean, what’s not to like, right?!

In the case of hazelnuts, you can totally use walnuts, but I had a cup of raw shelled nuts that I’ve roasted and crushed it for this bread.

I think it lifts the flavor and it gives you that crunch. If I could find a hazelnut oil that would be even better, but I didn’t. So, I’ve been using this time vegetable oil, although most of the time for banana bread I add coconut oil.

Which is great for your health and it does give you a delicious aroma.

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Nutella-Banana Marbled Bread

Course Bread

Cuisine American

Keyword baking, bread, sweet, brunch, dessert

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups 250g All-Purpose Flour
• 1 teaspoon 8g baking soda
• 1/2 teaspoon 8g salt
• 1 teaspoon 4g baking powder
• 4 tablespoons 60g sugar
• 2 large eggs
• 2 large bananas plus one more
• 1 teaspoon 5 ml Vanilla extract
• 1/3 cup 80 ml milk
• 3 tablespoons 40-45ml Oil (melted coconut oil works too)
• 1/2 cup Nutella
• 1 cup 150g roasted hazelnuts (or walnuts), crushed
• Butter or coconut oil to grease the pan

Instructions

1. Preheat oven to 375F (190C/gas 5) and roast hazelnuts, or raw walnuts. If they are already roasted do not do this step. They should roast for 5-7 minutes in the preheated oven. After roasting, let them cool off before crashing.
2. In a large mixing bowl add, Flour, Sugar, salt, baking powder, and baking soda. Mix to combine.
3. In the other bowl, mix two eggs and vanilla extract, then add to the flour.
4. Mash two bananas, preferably ripe, and add to the flour.
5. Pour milk, and mix all together to combine.
6. In the microwave safe dish, heat Nutella for one minute, or until soft.
7. Place soften Nutella in the mixing bowl. And add about 1 1/2 cups of white batter (banana batter) to the Nutella, then add half of the roasted, crushed nuts, and fold to combine.
8. PREHEAT OVEN to 350F (180C/gas 4).
9. Line with parchment paper loaf baking pan, or use a nonstick baking pan. Butter the pan slightly.
10. Add first half of the white batter, then pour all Nutella batter, and top it with white batter.
11. Now, with spatula go from one side to the other side of baking pan to “slightly” mix both batters.
12. Sprinkle on top the rest of the nuts, and place two bananas, as shown in the picture. It is optional. You can slice the banana, or don’t use it at all.
13. Bake for 45-50 minutes at a medium-low temperature. *You can cover the top halfway through the baking with aluminum foil to prevent from burning.
14. Let it cool down for at least 45 minutes before cutting the bread.

Recipe Notes

Use walnuts instead of hazelnuts. You can use more if you like it nuttier. I like placing the nuts in a ziplock bag and crushing with a hummer. Vegetable oil or coconut oil, hazelnut oil would work as well. If your bananas are smaller, use 3 or 4. Mine were pretty large, so adjust.  1 large banana, approximately is around 200g, and one small one somewhere around 100g. Poke with a toothpick in the very middle deep enough to see if it’s done. Store in airtight container, and it can last for up to 3 days at room temperature and a week in the fridge. If you DO NOT wish to make a loaf bread and wish for a coffee cake, baked in square or rectangle shape baking nonstick pan, this bread will bake much, much faster. Around 30-35 minutes.

 

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I am back with one more delicious and easy, No-Knead Whole Wheat Bread recipe. Since my bread loaf is the most popular recipe on the blog, I thought to share a “healthier” version.

If you’re afraid of carbs, please don’t be. I believe everything is alright as long as we consume it in moderation.

As you know, I love carbs. In my humble opinion, a life without it is like a flower without water and sun.

But…

Since I have a little trouble with a thyroid function, I reduced eating gluten and carbs in general. However, I still eat it, just not as much or often as before.

I bake bread each day; fresh from scratch. It takes less than 10 minutes of my time to prepare it.

I think we all have 10 minutes to prep one bread. Because everything else is waiting time. Time to rise and time to bake.

Just like my other no-knead bread recipe, this one is just as simple. No fancy equipment needed.

Furthermore, if you have a problem with beating the bread dough with a wooden spoon due to arthritis, for example, you can use KitchenAid, with kneading attachment.

I don’t think our great-grandmothers had the luxury like we have these days. So why not try the old fashion way.

All you need is a big bowl and something like a wooden spoon. If you are not so sure eyeballing the ingredients, measuring cups or spoons are of course necessary.  

Like I said many times before, I’ve been making this No-Knead Whole Wheat Bread for the last 15 years.

The first time I made regular bread I just turned 12. It was such a mess that I cannot even tell you.

Click here for more bread recipes

On some occasions, if we have a company more than ones, so trust me when I say, you cannot fail.

Also, I’d like to mention: never wash your baking pan just before baking, because it will stick. If you’re unsure, use parchment paper.

I have trouble baking bread in a glass pan. For some reason, it always sticks, even if I butter it and dust with the flour. So I use parchment paper for those pans.

The best ones are non-stick baking pans, and you can really use any shape. If you like a loaf, then use a loaf baking tin.

I got to warn you that it will take probably 10 minutes longer to bake. With that being said, bake it at a lower temperature because often the top burns, but the sides are much lighter.

Always keep the oven rack in the middle. Place the bread to bake right in the middle of the oven rack, so the air can circulate all around.

That way the bread bakes evenly. Are you ready to get to work? Ok! Let’s make this bad boy.

WATCH MY QUICK AND EASY TUTORIAL HOW TO MAKE THIS BREAD

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Yield: 1 LOAF

No Knead Whole Wheat Bread

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The best No Knead Whole Wheat Bread Recipe. Simple and delicious.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 3 cups Whole Wheat Flour 360-380g
• 1 cup All-Purpose Flour 125g
• 1/2 cup Rolled Oats 45g
• 2 teaspoons Table Salt 11.30g
• 1 Envelope Active Dry Yeast 2 teaspoons/1/4 oz/7g
• 1/4 teaspoons Sugar 2 pinches
• 2 cups Lukewarm Water 480ml/1 pint, plus 4 to 6 tablespoons more, if necessary
• 1/4 cup Olive Oil 60ml, plus for greasing the pan

Topping Option

• Oats
• Chia Seeds
• Flaxseeds
• Sesame seeds
• Hemp seeds
• Sunflower seeds

Instructions

1. In a large bowl add, Whole Wheat flour and All purpose flour, then mix. Add salt, mix again. Make a well in the middle. Add envelope of active dry yeast and 2 pinches of sugar. Pour just a splash of lukewarm water, and wait for 15 to 20 seconds. Start mixing.
2. Pour water gradually, and mix the dough. The dough needs to be wet and sticky. If it's too sticky, don't panic, just add more flour, and if it's too hard to beat the dough, just add more Lukewarm water.
3. Beat it for a minute or two with a wooden spoon. Add Olive oil and mix. Cover the bowl with the fitted lid or plastic foil (film), then just cover with the large kitchen towel to keep warm.
4. Allow the dough to rise for about 1 hour at the room temperature. It should double in size. I usually place my bowl either in the (turned off) oven or microwave until the dough rises.
5. Preheat the oven to 375 F /180C/ Gas Mark 5.
6. Beat the dough one more time, then transfer it into the greased baking pan (use parchment paper you'd like). While the oven is preheating, the bread dough will rise in the pan one. Allow it to rise to the edges of the baking pan, about 15 minutes. Also, it will rise more in the oven while baking.
7. Add toppings if you would like. I used Oats, Flaxseeds and Chia seeds.
8. If you picked to make a loaf, allow the bread to bake between 50 minutes to up to one hour (1h), if it's circular baking pan or any other it will be done much faster, somewhere between 40-45 minutes.
9. When the bread is done, it is usually lighter. Take it out of the oven and cover with the large kitchen towel; for the best taste leave it to cool down for at least 30 minutes on a wire rack, covered with the towel.

Notes

Read the post above for some tips. I used 100 percent Whole Wheat and All-purpose flour mix together. It says for the cakes all purposes, so I guess it is a soft type. Toppings are optional. You can keep it plain, or add whatever you prefer.

A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly.

Did you make this recipe?

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