I did the unthinkable recently.
And not “unthinkable” in the “Whoa! That’s Amazing!” kind of way. It’s more of the “hide in your closet in shame” variety of preposterous.
Okay, well. I might as well just come out with it.
I might have kinda sorta kept a jar of Nutella in my cabinets so long that it almost maybe came really close to expiring.
Honestly, I truly don’t know how it happened because normally I can’t be trusted around a jar of Nutella within a 5 foot radius and 3 minutes after opening it, it will be on it’s way through my digestive system. And we’re not talking just a spoonful here. More like…the whole jar.
I guess…I just did a really good job hiding it from myself?
Some things just can’t be explained.
So, imagine me, in a sort of stupor of shock in my apartment, holding this jar and trying to figure out what to do with it, because there was no way I was going to go down in history as being the first person ever to let a jar of Nutella expire.
When all of a sudden, I remembered this Cooking Light recipe that I had bookmarked back in October and then promptly forgotten because it was smack dab in the middle of pumpkin season (and nothing gets in the way of me and my pumpkin…although I also used to think that about Nutella, and now here we are).
Thankfully, I always seem to have bananas around so in the blink of an eye, this loaf was heading into the oven and I was breathing a sigh of relief. Because not only did I now have something fantabulastic to eat for breakfast the next morning…but my Nutella, along with my reputation, had been saved.
Lesson learned – when hiding your Nutella from yourself, do a bad job. Your conscience will thank you for it.
One year ago…Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Two years ago…Savory Rhubarb and Chipotle-Goat Cheese Pizza
Three years ago…Grilled Hanger Steak with Lola Steak Sauce and Lola Fries with Rosemary
Four years ago…Spinach and Ricotta Tortelloni with Roasted Eggplant (and my first half marathon recap!)
Chocolate-Hazelnut Banana Bread
Makes a 9×5-inch loaf, adapted from Cooking Light October 2012
- 5 tbsp chocolate-hazelnut spread (aka Nutella)
- 3 tbsp plus 1 tsp canola oil, divided
- 3 tbsp butter, softened
- 1/2 cup packed brown sugar
- 2 medium ripe bananas
- 2 large eggs
- 6.75 oz all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup buttermilk
- 1/4 cup hazelnuts, chopped
- Preheat oven to 350.
- In a small bowl, combine the Nutella and 1 tsp canola oil. Microwave on high for 30 seconds, or until melted. Set aside.
- In a large bowl, combine the 3 tbsp oil, butter, packed brown sugar, and banana. Beat with a mixer on medium-high speed until well blended. Add the eggs, one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Beating on low speed, add the flour to the wet ingredients in 3 additions, alternating with the buttermilk. Mix until just combined.
- Line a loaf pan with parchment paper or spray with nonstick baking spray. Pour half of the batter into the loaf pan. Top with the Nutella/oil mixture. Add the remaining batter. Using the end of a wooden spoon, swirl the batter so that the nutella gets swirled in, but not so much that it loses it’s separation from the batter. Sprinkle the chopped hazelnuts over the top.
- Bake for 55 minutes, or until a wooden toothpick comes out with moist crumbs clinging to it. Cool for 10 minutes in the pan on a wire rack. Remove from the pan and let cool completely.