Banana and chocolate is a well known combination, but we have used Nutella for added flavour, which is so much better! The plain yoghurt used in the batter, along with the mashed bananas, means that this sponge is lovely and moist. With an additional Nutella drip and scattered hazelnuts top, this recipe makes for the perfect afternoon snack or tea-time treat.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
595
Ingredients
50ml
(2 fl oz) sunflower oil, plus extra to grease
2
large eggs, beaten
200g
(7oz) caster sugar
3
large, very ripe bananas, mashed
225g
(8oz) full-fat plain yogurt
300g
(11oz) self-raising flour
1tsp.
bicarbonate of soda
150g
(5oz) Nutella
To decorate, optional
100
(3 ½oz) Nutella
1Tbsp.
milk
chopped roasted hazelnuts, to scatter
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To decorate, if you like, mix Nutella and milk and drizzle over loaf. Scatter over hazelnuts and serve in slices.
TO STORE:
Make to end of step 3. Cool, remove from tin, wrap in clingfilm and store in an airtight container at room temperature for up to 1 week.
TO FREEZE:
Make to end of step 3. Cool, remove from tin, wrap in clingfilm and freeze for up to 3 months. Alternatively, slice, wrap and freeze individual slices. To serve, defrost at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
