I woke up to three very ripe bananas this morning, and knew they wouldn’t last another day with the humidity in Sydney, so there was only one thing to do – bake banana bread!

Now in our house we have one child who loves banana bread, and another who doesn’t, so I tried a little experiment – because he does love nutella!

Please note, I didn’t feel like getting out the big mixer today, so I used my little barrel mixer. If you are using a traditional mixed, I would mash the bananas before adding them.

Ingredients:

• 1 1/2 cups of gluten free self raising flour
• 3 ripe medium sized bananas
• 100g room temperature butter
• 1 tbs nutella for the wet mix, plus 3 tsp of nutella for the swirl
• 2 large eggs
  

Method:

• Add the bananas, butter, 1 tbs of nutella and eggs into the barrel mixer, and mix until smooth.
• Add in the flour, and blend again.
• Spray tin with oil spray of your choice.
• Pour mix into tin.
• Now at this point, it was smelling very banana-y, and as I was trying to win over the boy, I decided to swirl some more nutella through, to try to win him over.
• Distribute the 3 tsp of nutella evenly onto the top of the mix, and use a skewer or chopstick to create a swirl.
• Bake for 45 minutes at 180 degrees celsius. Our oven cooks a little unvenly, so I turned it after 30 minutes to ensure I would get an even rise and colour.

Tips:

Want to convert this recipe to dairy free? Just replace the butter with a dairy free spread!