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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- 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 1/2oz) Nutella
- 1 Tbsp. milk
- chopped roasted hazelnuts, to scatter
- 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.
Per Serving:
- Calories: 595
- Fibre: 3g
- Total carbs: 88g
- Sugars: 60g
- Total fat: 22g
- Saturated fat: 6g
- Protein: 10g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
