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Banana Bread with Nutella

A nice and easy breakfast or snack.
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Helena-and-Vikki---BananaBread_1.jpg
Ready Time
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Preparation
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Serves   1 cake
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Ready Time
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Preparation
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Cooking
  1 cake
Serves
server
Helena-and-Vikki-image.jpg
Helena and Vikki Moursellas
vikkiandhelena.com/

Helena and Vikki sassy twins born in South Australia. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion and love for Mediterranean food. The identical twins were 2014 finalists on Channel 7’s My Kitchen Rules. Their Greek family food won the hearts of the nation.

The twins have recently published ‘Taking You Home’ Simply Greek food with Hachette Books Australia. Helena and Vikki share their favourite recipes so that you can experience what it’s like to eat at their Greek family table. Each recipe is accompanied by a personal story and photos from the girls’ own collection.

The girls currently run monthly cooking class workshops for NSW schools, local councils around NSW and the Government. 

 

Ingredients

  • 150g butter, at room temperature, plus extra for greasing
  • 1 cup brown sugar
  • 2 eggs, whisked
  • 4 small bananas, as ripe as you can find
  • 2 cups plain flour
  • Pinch of salt
  • 1 teaspoon bicarbonate of soda
  • 4 heaps teaspoons Nutella

Method

  1. Preheat oven to 170 degrees celcius. Butter large loaf tin.
  2. Place the butter and brown sugar in the bowl of the Bakery Boss and mix on low speed until creamy. Add whisked eggs. Mash the bananas with a fork and add to the mixture
  3. Place the flour, salt and bicarbonate of soda in a large bowl. Add the banana mixture and stir with a fork to combine 
  4. Pour the mixture into the prepared loaf tin. Spoon the Nutella on top and using a bamboo skewers swirl through the mixture. Place in the oven and bake for 45-40 minutes, or until a skewer comes out clean
  5. Allow to cool in tin for 10 minutes before removing to cool completely on a wire rack. Slice and enjoy.

Tip:
You can freeze this bread for up to 6 weeks in an airtight container  

The photograph and recipe was contributed to Food Thinkers by Helena and Vikki Moursellas .

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Guest Tuesday, 22 October 2019
 
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