Banana bread with chocolate chips, Nutella® swirls, and caramel sauce.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.
Per Serving: 732 calories; protein 7g; carbohydrates 102.4g; fat 35.5g; cholesterol 79.5mg; sodium 316.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.