A glorious combination of Nutella and bananas – a slice of this loaf is perfect with a cup of tea.

50 ml (2 fl oz) sunflower oil, plus extra to grease
2 large eggs, beaten
200 g (7oz) caster sugar
3 large, very ripe bananas, mashed
225 g (8oz) full-fat plain yogurt
300 g (11oz) self-raising flour
1 tsp. bicarbonate of soda
150 g (5oz) Nutella
To decorate, optional
100 (3 ½oz) Nutella
1 tbsp. milk
chopped roasted hazelnuts, to scatter

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment, making sure it comes 2.5cm (1in) above edge of tin. In a large bowl, whisk oil, eggs and sugar with a handheld electric whisk until pale, about 5min.

Fold in mashed bananas and yogurt, followed by flour and bicarbonate of soda. Weigh 400g (14oz) of this batter into another bowl and fold in Nutella.

Dollop alternate spoonfuls of plain and Nutella batter into prepared tin, then swirl to marble with a cutlery knife. Bake for 1hr 15min-1hr 20min until a skewer inserted into centre comes out clean. Cool in tin.

To decorate, if you like, mix Nutella and milk and drizzle over loaf. Scatter over hazelnuts and serve in slices.

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