serves 16 ( 5 points +)
- 5 T. Nutella ( chocolate hazelnut spread)
- 3 T. + 1 tsp. canola oil, divided
- 3 T. butter, softened
- ½ c. packed brown sugar
- 2 medium bananas
- 2 eggs
- 1-½ c. flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ⅔ c. low-fat buttermilk
- 1 oz. chopped semisweet chocolate
- 1 T. skim milk
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Combine Nutella with 1 tsp. oil. Microwave for 30 seconds or until melted; stir.
Combine 3 T. oil, butter and brown sugar. Beat until blended. Add bananas and eggs, one at a time, mixing until blended.
Combine flour, baking soda, baking powder and salt. Add to banana mixture alternately with buttermilk.
Pour half of the batter into the prepared bread pan. Top with Nutella mixture. Add remaining batter and swirl with a toothpick. Bake for 55 minutes or until a toothpick comes out with moist crumbs.
Cool 10 minutes in pan, then transfer to a wire rack. Cool.
Microwave semisweet chocolate and milk until melted; stir well. Spread over bread and let set.
adapted from "Cooking Light"