Scrumptious Nutella and banana brownies

Ah, Nutella. The mother of all goodness. I used to eat it all the time when I was younger, but it’s been a long time since I had a jar in my cupboard. But then last weekend, 2 of my best friends made these brownies and I couldn’t. Stop. Eating. Them. In fact, I’m eating one right now…

They’re perfect for a dinner party, Valentine’s Day (I’m against V-Day, but I may just make these babies at the weekend and eat them all myself, because that’s what true love is) or basically any day of any week. Inspired by Pass the Sushi, but made as brownies instead of bread, and with twice the amount of Nutella…

Serves one

• 1 cup flour (120g)
• 1/4 cup shredded coconut (20g)
• 3/8 cups sugar (50g)
• 1/2 tsp baking soda
• Pinch of salt
• 3 ripe, dark brown bananas
• 1/8 cup yogurt (40g)
• 1 large egg, lightly beaten
• 3 tbsp unsalted butter, melted and cooled
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds and hazelnuts
• 1/2 cup Nutella (150g)

Preheat the oven to 180 degrees Celsius. Prepare a deep brownie tin by buttering it and then lining it with baking paper (a trick I learned from The Baking Medic).

In a large bowl, mix the flour, coconut, sugar, baking soda, and salt. Keep aside.

In a medium bowl, combine the mashed banana with the yogurt, eggs, butter, and vanilla. Gently add it into the larger bowl and stir. The batter should be thick and lumpy. Add in the nuts and stir to combine.

In a microwave safe bowl, heat the Nutella for about 15 seconds, stir, and microwave for another 15 until completely smooth.

Pour half the batter into the prepared tin. Then, pour half the Nutella over it and swirl carefully with a knife. Pour the remaining batter on top and repeat with the Nutella.

Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (apart from the gooey Nutella). Let the brownies cool and then slice them into large pieces. Eat with loved ones, or by yourself. I recommend the latter, because then you can eat more…