Super Moist Nutella Stuffed Banana Bread with Olive Oil & Almond Flour
Equipment
- 1 loaf pan (7.75 x 3.75 inch or a 8 x 4 inch) , or two mini loaves
Ingredients
- 1 ½ cups all-purpose flour 180g
- 1 cup almond flour 120g
- ¼ cup cornstarch 32g
- ½ cup sugar of choice , use monk fruit sweetener for lower sugar option
- ½ tsp salt
- 3 tsp baking powder
- 1 ½ cups mashed bananas 336g
- ⅓ cup unsweetened almond milk 76g
- ½ cup light olive oil 110g
- 4 Tbsp Nutella , can use more if you want a thicker nutella filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or two mini loaf pans , or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, cornstarch, sugar, salt, and baking powder. Make sure the dry ingredients are well combined.
- In a separate bowl, combine the mashed banana, light olive oil, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour half of the batter into the prepared loaf pan and spread it evenly.
- Evenly spread 3 Tbsp of nutella over the batter.
- Pour the remaining banana bread batter over the nutella, spreading it carefully to cover.
- Spread another 1 Tbsp of Nutella over the top of the batter and use a swirling motion with the back of a spoon to create a marbled top effect.
- Bake the banana bread in the pre-heated oven for about 50-60 minutes (for a standard loaf) or 30 minutes for 2 mini loaves.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy
Nutrition
Calories: 250kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 206mgPotassium: 137mgFiber: 2gSugar: 6gVitamin A: 18IUVitamin C: 2mgCalcium: 88mgIron: 2mgZinc: 0.2mg***Net Carbs: 25g
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