The inspiration from this bread came from Laura! Her recipe looked so great that I wanted to make my own version without butter. After some searching, I came across a site called the Big Bake Theory. It's so cute! Her version is vegan but I opted for some eggs instead of coconut milk.
2 cups white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
4 very ripe, medium-sized bananas
1/4 cup vegetable oil
1 tsp. vanillla
1 cup homemade vegan nutella
Preheat oven to 350 degrees F. Mix together dry ingredients with a wire whisk.
Mash bananas with a potato masher in a large mixing bowl. Then add the oil, eggs, and vanilla until combined.
Fold the dry ingredients into the wet ingredients a little bit at a time until incorporated.
Mix 1 cup of the batter with the nutella in a separate bowl.
Spoon the batter into a greased bread pan, alternating with spoonfuls of the nutella batter. Swirl the batter with a butter knife to give a marbled effect.
This awesome recipe is from Chocolate Covered Katie, a healthy dessert blog. There are some delicious recipes on there! You all should definitely check it out.
2 cups raw hazelnuts
1 tbsp pure vanilla extract
1/3 cup raw cacao powder
1/3 cup maple syrup
1 packet stevia
3 tablespoons raw cane sugar
3/4 tsp salt
1 tablespoon cacao butter, melted
1/2 cup vanilla almond milk
Roast the hazelnuts for 10 minutes at 400 degrees on a baking sheet. Check them constantly after 5 minutes to make sure they don't burn. You want them to be a light golden brown color. The skins will be a darker brown. Let cool a little, then rub them together in a paper towel to get the skins off. If some of the skins don't come off, just leave them on.
Then in a food processor, blend the nuts until they’ve turned to butter. It really doesn't take too much blending to get to this point. Then add all other ingredients and blend until smooth. I felt like the mixture was a little more runny than Nutella, so I would add less almond milk the next time I make this.