BANANA AND NUTELLA RECIPES RECIPES

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix 1/2 cup of the Nutella®, the cream cheese and whipping cream; stir until smooth. In another small bowl, mix remaining 1/4 cup Nutella® and the jam; stir until smooth.
• On parchment-lined cookie sheet sprinkled lightly with flour, unroll first can of crescent dough. Press or roll dough into 12x11-inch rectangle. Place 10-inch round dinner plate or cardboard circle on top of dough rectangle. Using a pizza cutter or sharp knife, cut away excess dough, and reserve for another use.
• Carefully spread half of the Nutella® cream cheese mixture on top of the dough circle. Lightly sprinkle work surface with flour, and unroll second can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® cream cheese layer.
• Carefully spread Nutella® jam mixture on top of the second dough circle. Lightly flour work surface, and unroll third can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® jam layer.
• Carefully spread remaining Nutella® cream cheese mixture on top of third dough circle. Lightly flour work surface, and unroll fourth can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® cream cheese layer.
• Place a glass or small jar with 2 1/2- to 3-inch opening in center of dough circle stack. Leaving center intact, use sharp knife to cut layered dough into quarters (12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock). Divide each quarter into 4 equal parts, creating 16 total sections. Remove glass from center of dough.
• To twist, take two sections of dough (side-by-side), and slightly pull and twist each section in the opposite direction of each other. Repeat for all 16 sections of dough. Bake 27 to 30 minutes or until deep golden brown and baked through. Cool 5 minutes; sprinkle with powdered sugar. Serve warm.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper so it hangs off two sides to form a sling. Coat the pan and parchment with cooking spray.
• Place 8 tablespoons unsalted butter in a small microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove.) Mash 3 bananas in a large bowl with a fork or potato masher until smooth (about 1 cup mashed banana). Add the melted butter, 1 cup granulated sugar, 2 large eggs, 1/4 cup milk, and 2 teaspoons vanilla extract, and stir to combine.
• Add 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Stir with a rubber spatula just until no dry spots remain.
• Transfer half the batter to the prepared pan. Using a spoon, dollop 1/3 cup of the Nutella onto the batter. Swirl the Nutella into the batter with a skewer or table knife. Top with the remaining batter. Dollop the remaining 1/3 cup Nutella onto the batter and swirl with the skewer or table knife.
• Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 65 minutes. Let cool 20 minutes in the pan, then flip the bread out of the pan onto a wire rack and let cool completely before slicing.