Cooking Light’s Banana Nutella Bread

I guess you could say we live in the “sticks” compared to busy Oak Park where I grew up.  We live 55 miles NW from Chicago.  We have no sidewalks, public transportation or many street lights.

I have a two mile road I have to drive to get to the main road to my office.  I didn’t even get half a mile from our house when I was stopped by cop cars that had sectioned off the street and were not letting any traffic in either way.  It added an extra 5 minutes to my commute to drive around it.

It wasn’t until later in the afternoon that I read in the paper that someone was hit and killed by a hit and run driver.  Yesterday morning they were still taking photographs – apparently a kid that Hannah went to high school with (graduated in 2009 – a year ahead of Hannah) was hit – he was walking on a pitch black stretch of road at 3:30 in the morning.

I have to admit I was a bit peeved that I had to drive around the detour, but when I read what happened I just felt like an asshole.  So what if I added 5 minutes to my commute?  I am still alive and I am sure in a months time I will have forgotten all about this.  Still so tragic – only 21 years old!

My boss asked me to come in a bit early, and true to fashion it was a couple hours before she actually needed me.  I had prepared two breakfasts – one that was quick if I had to eat in a hurry and one that I could take a little more time with.  Happily I had more time and made a plate of breakfast nachos – haven’t made these in ages!  1 oz tortillas, 1/2 cup of egg whites scrambled with 1/2 cup diced zucchini, then divided among the tortillas, topped with an ounce of cheddar cheese and popped under the broiler in the office toaster oven.

I garnished with shredded lettuce and spicy jalapenos. Devil  I wish that devil were smiling because these were extra spicy!  I remembered to bring my camera, but sadly forgot that the battery was still plugged into the wall at home.  My cell phone camera isn’t too bad though!  Breakfast comes in at 331 calories, 16 fat, 23 carbs, 2.8 fiber and 23 protein.

breakfast nachos

But then I did get super busy, but I got my project done.  No time to even take a picture of my lunch, which was a serving of my parmesan chicken meatball soup – 1.5 cups of soup and 8 meatballs: 311 calories, 10 fat, 24 carbs, 4.5 fiber and 33 protein.

legend 048

I got my project done and got to leave work on time – holla!  I had planned to make fried chicken on Sunday night, but Tony ate a late lunch so I just continued to soak the chicken thighs in skim milk that was seasoned with salt, pepper and a splash of Frank’s hot sauce.

I’ve been having a jones for buffalo chicken tenders, probably since seeing Nicole’s buffalo chicken baked potatoes, or her buffalo chicken enchiladas, both of which are climbing closer to the top of the “must make soon” pile that litters my desk.   If I were married to her husband I am pretty sure we’d have “buffalo something” every night!  Just like Helen’s husband and I would eat pizza every night! Open-mouthed smile

So since I already had the deep fryer going, I made myself two boneless buffalo wings.  My one chicken breast was 8 ounces.  I sliced it evenly in half, then on a plate added 2 tablespoons of flour and salt and pepper.  I covered the chicken and deep fried it at 375 for 8 minutes.  I’ve said it before, but having a fryer really holds the temperature well – it sears the outside while it cooks, so nothing comes out too greasy.  I added a teaspoon of oil to my calorie intake just to be on the safe side.

In a sauce pan I melted 1 pat of butter and 1/4 cup of Frank’s hot sauce.  Once the chicken was done, I tossed it in the hot sauce and plated it up with celery, a tablespoon of blue cheese dressing and 1/2 cup of cole slaw.

I entered the buffalo chicken recipe into fatsecret.com, and the two tenders come in at 354 calories, 10 fat, 15 carbs, .8 fiber and 47 protein.  I planned on eating them both, but after the celery and cole slaw were eaten, I stopped at only one.  I told myself to wait 10 minutes and if I still was hungry, I would eat the second one, but turns out I was full.  NSV please! Open-mouthed smile

tenders 008

So with only one tender eaten, my dinner came in at 361 calories, 18 fat, 21 carbs, 3 fiber and 25 protein.  Not bad and my buffalo jones was satisfied.

Cooking Light’s October 2012 magazine was all about the best quick breads ever.  The first one that caught my eye?  The Chocolate Hazelnut Banana Bread.  Who doesn’t like the chocolate/banana combo?

banana bread

Chocolate Hazelnut Banana Bread

  • page 124 of the Cooking Light October issue
  • 16 servings:  193 calories, 9.7 fat, 24 carbs, 1.2 fiber and 3.4 protein
Ingredients
  • 5 tablespoons chocolate-hazelnut spread (such as Nutella)
  • 3 tablespoons plus 1 teaspoon canola oil, divided
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 2 medium ripe bananas, sliced
  • 2 large eggs
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole buttermilk
  • Baking spray with flour (such as Baker’s Joy)
  • 1/4 cup hazelnuts, coarsely chopped (left this out)
  • 1 ounce bittersweet chocolate, finely chopped  (left this out)
Preparation

1. Preheat oven to 350°.

2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.

4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.

5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

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I didn’t have quite 5 tablespoons of nutella, probably closer to 3, so this wasn’t overly chocolately, but still was amazeballs and deemed insulin worthy!

Tomorrow I’ll post the recipe for the caramelized banana bread with browned butter glaze that I made into muffins and brought over to my Mom’s on Sunday – another winner!

Stats for Monday:

  • I only had 1003 calories yesterday!  45 fat, 69 carbs, 10.5 fiber and 82 protein
  • no workout other than walking the dog for 15 minutes
  • average blood sugar 129

I have to make up for my lack of exercise yesterday, so I am off to the gymum turns out I slept in a bit today!  Can you please email me (mybizzykitchen@gmail.com) at 10:30 cst tonight and tell me to get my ass in bed?  I hope to get in a 10 mile bike ride before work at lunch so I can chop away at my 170 miles in six weeks challenge.   I intend to check up with my fellow challengers via email this week to see how you guys are doing.

Make it a great day!

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24 thoughts on “Cooking Light’s Banana Nutella Bread

  1. Wow. . . . the nutella banana bread looks sinfully good!

    Hope you got to bed on time! 🙂

  2. So sad about that 21 year old! Makes you think.

    Love that bread, I just bought Nutella, I totally should make that.

    Sorry, by 10:30 I am USUALLY in bed. 10 is my cutoff . Stinks when the alarm goes off at 5 if I go to bed any later.

  3. Oh my goodness! That bread sounds fantastic! Nutella…delicious. So sad to hear about the death….a reminder to enjoy our lives! Hope today is less hectic for you. Get to bed early!

  4. That bread caught my eye too but I’m sort of avoiding sweet stuff right now. I often disagree with Cooking Light and their serving sizes. I don’t think I’ve ever gotten 16 slices out of a 9×5 pan of quickbread. More like 12 probably!

  5. I love that you mentioned Oak Park in here, along with buffalo chicken recipes 🙂 I think you and Mark would have a very happy marriage. Last night, pizza tacos were what he was loving. They were amazeballs, as you would say 🙂 P.S. I’m so sorry to hear about that tragic car accident. It really makes us stop to say…I’m blessed!

  6. P.P.S. I LOVE quick breads…like, a lot! Glad you do, too! This one looks delicious!!!

  7. That is so sad about the young man who died. I hate that sometimes I need reminders to relax and be thankful for what I have.

    You’ll have a message from me in your inbox tonight. I have to work so I’ll be up!

  8. I’m making that bread tonight. I think I have every ingredient on hand already. So sorry to hear about the accident. Makes you really stop and think. I have 3 sons in their 20’s and a teen daughter. Something like that always makes me so thankful that they are ok.

  9. So sorry to hear about that 21 year old. Life is just SO short.

    As always, we are thinking alike – I just posted buffalo chicken pizza this morning:)

    AND – you won my last giveaway for the Pasta Fits pack! Shoot me an email with your address……sweetandsavoryfood@hotmail.com

  10. That is so sad to hear about that accident, so young. Breakfast nachos…that’s a great idea! I checked out your chicken meatball soup, it sounds great and I will be trying that one. I’m with you, I don’t like big chunks of tomatoes either. When will you know if you won the contest? That buffalo chicken looks mighty tasty too! You don’t want to eat with my husband, you’d be having fast food all the time…yuck!!

  11. That bread looks awesome!

    I’m an early to bed girl–I’m normally passed out by 10!

  12. findingradiance

    I was about to comment on the 16 slice thing and I saw Helen mentioned it! I can get 10 slices out of a loaf pan that are worth eating.

    I would email you at 10:30, but that is 11:30 and I have to be in bed before then LOL

  13. Ugh, sad story, so young!

  14. I stopped making quick breads a few years ago, after realizing that I would routinely inhale half a loaf of pumpkin bread, slice by slice, over the course of one day…just too good, and too tempting – the yummy-looking bread that you made would be GONE by now in my house!

  15. Such a tragedy about the accident 😦

    I’ve never heard of breakfast nachos, but now I want to try them! I’m impressed with your jalapeno consumption at breakfast — brave woman! 🙂

  16. So sad about that boy. Funny is that when R. and I were in the park/forest last Sunday we were talking about how much parks and woods we have in Holland where we can walk and bike. Every town/village here has bike paths and sidewalks too. It’s pretty safe for a walker/biker here.

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