As a kid I don’t think I had particularly weak ears but I downed my share of amoxicillin and developed the usual distaste for artificial banana flavour. That’s why I have some trepidation about offering two posts in a row that feature the flavour of childhood ear infections.
This is a short and simple (and I submit delicious) use for the leftover banana bread and banana cream from yesterday’s post.
There are recipes out there –including the one from Food & Wine that I used–for the Nutella dip but really this is something so elemental that measuring doesn’t make sense.
If you really want to fancy things up, your Nutella dip will be improved with the addition of a wee shot of Kahlua (or “coffee liqueur” but if we’re not bothering with the pedantry of “chocolate-hazelnut spread” why not call a spade a spade?). I think mixing chocolate and raspberry is an abomination but since I know almost all of you disagree you might try subbing Framboise.
The rest is just toasting (and any bread that is a day old is improved by some butter and dry heat), smothering, dipping, and eating. The banana cream gives flavour support it’s delicious custard-like texture and with help from the chocolate doesn’t taste at all like a day home from school.
Banana Bread Sandwiches with Nutella Dip
The Nutella dip is loosely adapted from Food & Wine’s recipe for Nutella fondue.
Banana bread and banana cream not luxurious enough for you? Put them together and dip the sandwiches in Nutella then.
- 1 heel from leftover loaf of banana bread
- leftover banana cream
- very large spoonful Nutella
- 1/2 – 1 cup whipping cream (a.k.a. heavy cream)
- 1 tsp Kahlua, Framboise (or other flavoured liqueur of your choice, optional)
- 1/2 TB unsalted butter
- Slice the banana bread as thinly as you think you can and still manage the manipulation needed for the rest of the recipe (read ahead to judge). Heat a non-stick or cast iron pan over medium heat. Melt butter and lightly toast banana bread for a couple minutes on each side. Take care because the bread (and particularly the chocolate) is sweet and will burn easily.
With a large-ish soup spoon, scoop a healthy dollop of Nutella into a small bowl. Heat the cream in the microwave for 45 seconds–it should be hot but not nearly boiling. Pour a bit of the cream into the Nutella and whisk vigorously. At first it will look like the two are refusing to come together but this will suddenly change. If you’re adding liqueur this is the time to do it. Add more cream until the dip reaches the consistency you want. Err on the side of too think as it’s difficult to go back once you’ve over-thinned. (The dip will be warm-ish. If you want it to be hotter, like chocolate fondue, microwave the Nutella for about thirty seconds before adding the cream.)
- Cut each toasted slice of banana bread in half to form two squares. Add a dollop of banana cream to half of the halves and then put the tops on to make sandwiches. Serve with the Nutella dip.