Kinder Bueno Banana Bread

This Kinder Bueno Banana Bread takes a classic recipe and adds a delicious chocolatey twist. Expect banana, chocolate and hazelnut flavours in every bite, with a soft, moist, buttery texture. Heaven! The chocolate topping was inspired by Kinder Buenos and is an indulgent addition.

You will need these ingredients

This is a no-frills recipe, meaning simple ingredients and minimal effort required. Kinder Bueno Banana Bread is made using 8 ingredients in total:

• Margarine or unsalted butter – for cakes I always use Stork Original Margarine as it produces a soft, light and fluffy sponge. You can use unsalted butter instead.
• Golden caster sugar – this type of sugar elevates the flavour of banana bread as it contains a small amount of molasses giving the sponge a slightly caramelised flavour. You can use white caster sugar instead.
• Eggs – medium-sized and room-temperature eggs are best.
• Self-raising flour – the added raising agent in self-raising flour will help the banana bread rise.
• Salt – with all the chocolate, sugar and sweetness from the bananas, a little salt will make sure the banana bread isn’t too sweet.
• Ripe bananas – two medium-sized bananas are mashed up and folded into the cake mixture. The bananas need to be ripe. The blacker they are, the more flavour your banana bread will have. 
• Kinder Buenos – you’ll need two Kinder Buenos chopped into small chunks. I used one Bueno White and one Bueno Milk to mix up the flavours. 
• Kinder Chocolate Bars – this recipe makes the most of Kinder by adding classic Kinder Bars to the sponge as well. You’ll need roughly 100g of Kinder Chocolate Bars broken into small chunks. 

A quick note of baking tins and and baking times

When baking banana bread, using the correct-sized baking tin is super important. For this recipe, I used a 2lb loaf tin lined with greaseproof paper along the long edges.

In my oven, the banana bread took 60 minutes to bake at 160°C fan. However, as we know, different ovens can run hotter or cooler, so the baking time might vary. Check on the banana bread after 55 minutes without opening the oven door. It should be golden and risen. If the banana bread looks ready, open the oven door just enough to reach inside and give the loaf tin a gentle shake, the cake should be stable with no wobble in the middle. If not, bake for another 5 minutes and keep checking on it.

You can use a 1lb loaf tin instead, but to make this recipe work, you’ll need to half all the ingredients and bake the banana bread at the same temperature for 40-45 minutes. 

Quick mention about the Kinder Bueno chocolate topping

This recipe is delicious with or without the chocolate topping, but if you fancy adding a bit of pizzazz to your banana bread, give this easy decoration idea a go.

While making the recipe, I had this idea to re-create the look of a Kinder Bueno on top of the banana bread. It’s simply a coating of melted milk chocolate, left to harden, followed by a drizzle of dark chocolate on top. For the finishing touch, break up a few more Kinder Bueno bars and dot them down the middle. Ta-dah!

Recipe tips for making this Kinder Bueno Banana Bread

• The riper the bananas, the better the flavour. If you’re waiting for your bananas to ripen, try putting them in a brown paper bag. It’s meant to speed things up.
• Don’t skip the salt. It’s needed to balance the overall sweetness.
• Use a 2lb loaf tin for best results.
• Line your loaf tin with greaseproof paper to make removing the banana bread from the tin easier.
• Be mindful not to open the oven door before 55 minutes otherwise, the banana bread might sink.
• The banana bread is ready to come out of the oven when it’s risen, golden and stable. The middle of the cake shouldn’t look wet or wobble. If it does, bake for another 5 minutes and keep a close eye on it.

Kinder Bueno Banana Bread

This Kinder Bueno Banana Bread takes a classic recipe and adds a delicious chocolatey twist. Expect banana, chocolate and hazelnut flavours in every bite, with a soft, moist, buttery texture. Heaven!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Baking

Servings 10

Ingredients

  

For the banana bread

• 250 g Margarine or unsalted butter I use Stork Original
• 200 g Golden caster sugar you can also use white caster sugar
• 3 medium Eggs at room temperature
• 285 g Self-raising flour
• 0.5 tsp Salt
• 2 medium Ripe bananas the riper the better
• 2 Kinder Buenos I used one Bueno White and one Bueno Milk
• 100 g Kinder Chocolate Bars

For the chocolate topping (optional)

• 200 g Milk chocolate to coat the banana bread
• 20 g Dark chocolate to drizzle
• 1 g Kinder Bueno

Instructions

 

• Preheat the oven to 160°C fan / 180°C conventional.
• Lightly grease a 2lb loaf tin (I used this one by Circulon) and line it with greaseproof paper. Set the baking tin aside.
• Mash the bananas with a fork or potato masher until no big lumps remain. Set aside for now.
• Chop the Kinder Bueno and Kinder Bars into small chunks. Set aside for now.
• Cream the margarine and golden caster sugar together in a large bowl until light and fluffy.
• Mix in the eggs one at a time, adding 2 tablespoons of the 280g flour after each egg to stop the mixture from curdling.
• Add the remaining flour and salt. Fold together until the mixture is smooth and combined.
• Add the mashed bananas and Kinder chunks, and fold them into the mixture, being careful not to over-mix.
• Pour into the loaf tin and bake for 55-70 minutes (see notes in the blog post above about the baking time) until risen, golden in colour, and a toothpick inserted into the middle comes out clean. If you give the loaf tin a gentle shake, the banana bread should be stable with no wobble.
• Leave to cool in the loaf tin for 20 minutes, then run a knife around the edges and use the excess greaseproof paper to lift the banana bread out. Place on a wire rack to cool completely.

For the chocolate topping

• Once the banana bread has cooled, melt the milk chocolate in the microwave in 30-second blasts until smooth.
• Place a sheet of greaseproof paper underneath the wire rack to catch any drips, then pour the milk chocolate over the banana bread, letting it drip down the sides. Leave for 30 minutes or so until the chocolate is set and dry.
• Now melt the dark chocolate and drizzle on top to give a Kinder Bueno effect. Break up the Kinder Bueno bar and use some dark chocolate to stick the chunks down the middle of the banana bread.

Notes

Store your Kinder Bueno Banana Bread in a sealed baking tin at room temperature for up to 4 days. 

Keyword Banana bread, Kinder Bueno, Kinder Chocolate

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