We think you’d be hard pressed to find someone who doesn’t have Nutella as one of their guilty pleasures. Which means this homemade Nutella recipe will go down a treat.
So, this World Nutella Day, you need to try this healthy Nutella stuffed banana bread.
High in protein AND vegan, this recipe from @amyleeactive is the perfect post-gym snack that everyone can enjoy.
2 tbsp ground flaxseed
5 tbsp water
2 large ripe bananas, mashed – (around 1 cup full)
1/3 cup melted vegan butter OR coconut oil (70g) OR apple puree for low fat
1/4 cup almond milk (30g)
1 1/2 cup spelt flour (180g)
2/3 cup coconut sugar (150g)
1/2 cup vegan protein of choice (45g)
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
3 cups hazelnuts (roasted, unsalted, skins removed)
1 tsp vanilla extract
1/2 tsp salt
2/3 cup vegan dark chocolate (melted)
Healthy Nutella (Makes 2 Cups)
Blend the hazelnuts in a food processor or high-speed blender until a smooth, creamy butter is formed (about 8-10 minutes total, scraping down the sides as needed).
Add the vanilla and salt to the hazelnut butter and blend well. Slowly add in the melted chocolate and blend again until thoroughly mixed. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
Preheat the oven to 175 C/350 F and grease a loaf pan.
In a small bowl, combine the ground flaxseed and water and set aside to thicken into a flax ‘egg’.
In a food processor mash the bananas, butter/oil/ apple puree, almond milk and flax eggs. Blend in the flour, coconut sugar, baking soda, cinnamon and salt. Stir gently until just combined, making sure you don’t over-mix.
Pour half the batter into the prepared pan, then add a layer of the Nutella into the middle of the loaf. Pour over the rest of the batter and bake for about 50-60 minutes, or until a toothpick inserted in the centre comes out clean.
Leave to cool in the pan for a few minutes, then transfer the loaf to a cooling rack and leave to cool. Drizzle extra Nutella on top. Slice into 8-10 slices.