I find that I am continually “that” person who buys bananas every time I go to the grocery store. It’s like I’m trying to convince myself that this will be the time I finish all five. It is never that time. It’s like bananas are an enigma to me. They always sound good for purchasing in the moment, and yet I really can’t bring myself to just eat a banana. And thus they get pawned off on my husband who struggles equally to finish them off. Why is it such a vicious cycle?! I can’t really complain though because they have led me to chocolate chunk banana bread with all the nutella. In my opinion, a superior use for all bananas. Bananas should aspire to find their way into your kitchen just to become this banana bread.
It’s actually great to have bananas in varying stages of ripeness for this recipe. Two super ripe bananas can go into the batter and one mostly ripe banana gets sliced in half for the top, because it looks pretty. I feel like banana bread started out trying to be healthy, but that ship sailed so freaking long ago that its existence is lost. Now, it’s about how much chocolate and sugar we can cram into these bad boys and I’m honestly not even mad about it.
Couple of things about this recipe: it takes a while to bake, so keep that in mind. For a 9×5 loaf, it took mine just over an hour. Do not overfill your loaf pan (trust me, I’ve done it and ended up with batter all over the bottom of my oven). You are shooting for the batter to fill the pan about 2/3 of the way with the nutella. If you have extra batter, bake it in a muffin tin or small loaf pan if you have one. Don’t use chocolate chips if you can help it. Chocolate chunks are infinitely better. I bought a large block of chocolate and chopped bits off, I really like the varying sizes, but you can also purchase chocolate chunks at the store. Have fun with this recipe! Leave any comments or questions at the bottom of the page!