Nutella Banana Bread

When I got this Nutella banana bread recipe in Jenny Rosenstrach’s newsletter, I knew I had to make it. I used chocolate Soom instead of Nutella because that’s what I keep on hand, and that way it’s lactose-free and nut-free too.

½ cup (1 stick) lactose-free butter, plus more for greasing
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 ½ cups flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. lactose-free sour cream (or plain Greek yogurt)
2-3 mashed bananas
1/3 cup (or a few good spoonfuls) Nutella (see above)

Preheat oven to 350 °F. Grease a standard loaf pan. 

In the bowl of a standing mixer, cream together the butter and sugar. Beat in eggs and extract. 

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the butter-sugar mixture in heaping spoonfuls, alternating with a tablespoon of sour cream at a time. Once combined, using a rubber spatula, fold in bananas. 

Scoop half the batter into the pan. Spoon Nutella on top of the batter, distributing it as evenly as possible, then cover the Nutella layer with remaining batter. 

Bake for 50 minutes until an inserted knife comes out clean. Serve warm or at room temperature.