Wednesday, March 05, 2008
Banana Pear Nutella Bread
Why can't I find a good bunch of bananas in New York City? They often come in plastic bags and turn from hard-as-a-rock green to peel-splitting ripe in no time flat. I assume NY bananas come from the same (very distant) land as my LA bananas, right? I've tried switching to pears and apples for my daily mid-morning snack, but they're messy and not nearly as filling.
The upside to a fruit bowl full of overripe bananas, however, is banana bread. Last Saturday, I was also craving chocolate and remembered my friend Emily making a delightful Orangette banana-chocolate concoction last summer. Well, I had no chocolate in the cupboard, but I did have Nutella. I also had an overripe pear--the more, the merrier, right? I threw a large scoop (about 1/2 a cup?) of Nutella in the batter, as well as chopped pear bits. As soon as the bread went in the oven, I looked at my counter and realized I--doh!--hadn't added the requisite sugar. Thanks to the gooey swirls of sweet hazelnut spread, this wasn't a problem--in fact, sans sugar it seemed less ridiculous to eat the bread for breakfast every day this week.
Click here for the full original recipe. I admit I was skeptical regarding the lack of butter or oil, but high banana content (plus my pear I think) provided plenty of rich, moist flavor.