Well, I’m officially in countdown mode.  Countdown, as in, I have this many more school days to suffer  sleep  get through until I can be free from all things academic.  Well, until September.

21 days left, in case you were wondering.  I can practically smell the sweet scent of Summer…oh, wait, that’s the smell of Roasted Banana Streusel Bread baking. My bad!

Generally I’m not the person to have a million different banana bread recipes on rotation.  I’m fine with one really good banana bread recipe and that’s it.  However, given my recent streusel obsession, I had to make an exception to the rule.  A very delicious exception, too!

I used my Roasted Banana Walnut Bread recipe as a base and adapted from there.  I added the streusel, nixed the walnuts, and added an extra egg because I was feeling daring  for texture.  I also roasted the bananas instead of just mashing them. It adds so much flavor!  If you haven’t tried roasting bananas yet, you need to…now!

Roasted Banana Streusel Bread

Adapted from my Roasted Banana Walnut Bread

“All the deliciousness of a traditional banana bread enhanced with roasted bananas and cinnamon streusel.  The result is a decadent, moist bread that you’ll want to devour!  Best served warm.”

Ingredients:

For streusel:

• ½ cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon cinnamon
• 5 tablespoons unsalted butter, at room temperature

For bread:

• 1 ½ cups sliced ripe banana (about 2 ½ large bananas worth)
• 3 tablespoons unsalted butter, melted
• ½ cup + 2 tablespoons plain yogurt
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• 1/3 cup packed brown sugar
• 1 ½ cups whole wheat flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Directions:

1. In a small bowl, combine all ingredients for the streusel and work with your hands until large crumbs form and the pieces of butter become pea-sized.  Set aside.
2. Preheat oven to 450 degrees Fahrenheit.  Grease a large baking sheet and set aside.   Grease a 9 by 5-inch loaf pan and set aside.
3. Place the butter in a small bowl and microwave until melted, about 20-30 seconds.
4. Set the banana slices on the greased baking sheet and brush the tops with 1 tablespoon of the melted butter. Place in the oven and roast for 15 minutes, flipping halfway through.
5. Remove the bananas (and all the juices) from the oven and change the oven temperature to 350 degrees Fahrenheit.
6. In a large bowl, mash the roasted bananas and stir in the yogurt, remaining 2 tablespoons butter, eggs, sugars, flour, baking soda, salt, cinnamon, and vanilla extract. Fold in the majority of the streusel and pour batter into prepared loaf pan and smooth the surface with a rubber spatula.  Sprinkle with remaining (about a handful or so) of streusel.
7. Bake until top is golden and toothpick inserted into center comes out clean, about 50 minutes.  Cool in the pan for 10 minutes, then transfer to wire rack and cool completely.

Yield:  1 loaf

Enjoy!

Nutella…who doesn’t like that stuff?  It’s rich, chocolate-y, and let’s not forget delicious.  You’d have to be crazy not to like it!

I only know one crazy person who flat-out doesn’t like Nutella…and she happens to be my bestfriend.  Last year she informed me that she had never tried Nutella before so, naturally, being the Nutella addict that I am, I bought her a jar.  I watched intently as she ate her first-ever spoonful of Nutella totally expecting her to fall in love with it when instead she said “Erika, you’re going to hate me, but it’s not as good as I thought.  I don’t really like it.”

I was beyond surprised.  This girl has a sweet tooth like whoa and she didn’t like Nutella?!  It’s practically the food of the gods. It was heart-breaking! 

Perhaps I was being a tad over-dramatic but, the point is, that she is a minority and I’m sure the majority of you agree with me when I say that Nutella is absolutely, 100% amazing deliciousness.  If not, please leave right now…

Okay, now that all the die-hard Nutella fans are here, I need you to picture something in your head.  You might want to grab a napkin because your mouth is going to water.

Are you ready?

First, frosting.  Good buttercream frosting.  Whipped to perfection.  With Nutella blended in.  A pinch of salt to balance out the sweetness. Two rich, cake-y whoopie pie cookies.  Soft, fluffy chocolate ones.  Filled with the aforementioned Nutella buttercream. It’s oozing out the sides.  You take a bite.  Bliss.

Nutella Whoopie Pies.  Make them and that will be your reality.  Believe me.

Nutella Whoopie Pies

Adapted from my Cake Batter Oreo Cakesters, originally adapted from Martha Stewart

Ingredients:

Cookies:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1/4 cup vegetable shortening
• 1 cup granulated sugar
• 1 tablespoon agave, maple syrup, or honey
• 1 egg
• 3/4 cup + 2 tablespoons milk*
• 1 teaspoon pure vanilla extract

For Nutella Buttercream:

• 1 stick (½ cup) butter, at room temperature
• 1/3 cup Nutella
• 1 tablespoon cornstarch
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees Fahrenheit.  Line 2 baking sheets with parchment paper and set aside.
2. Wisk together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
3. Place butter, shortening, sugar, and agave into the bowl of an electric mixer fitted with the paddle attachment. Mix on high-speed until smooth, about 3 minutes.  Add egg and half the flour mixture, then the milk and vanilla. Then finally mix in remaining flour mixture.
4. Drop about 2 teaspoons dough onto prepared baking sheets, spacing approximately 2 inches apart.  Bake for 12-14 minutes or until cookies spring back when lightly touched.  Transfer cookies to wire racks and cool for at least 10 minutes.
5. Meanwhile, in the bowl of a mixer fitted with the paddle attachment, whip together the butter, Nutella, cornstarch, powdered sugar, and vanilla extract on medium speed until smooth.
6. Pipe or spoon about 2 teaspoons filling onto the flat sides of half the cookies.  Sandwich with remaining cookies, keeping the flat sides down.  Serve immediately or place in an air-tight container for up to 1 week.

Yield:  24 whoopie pies

*Note: I only added 3/4 cup milk and recommend adding the extra 2 tablespoons to ensure a flatter, more fluffy whoopie pie cookie.

I’m telling you, you’ve got to make these!