Whip up our foolproof but very extra banana bread recipe, filled with oozy Messina Choc-Hazelnut Spread... it won't last long.

We recommend doubling the recipe, making two and hiding one in the freezer for when unexpected guests turn up or when the fam is out, and you can devour a slice all to yourself in the bath. And if you want to make it ultra extra, have a go at our Messina Jersey Milk créme pâtissière, to dollop on top.

MESSINATELLA BANANA BREAD (1 loaf)

120g butter
130g sour cream
2 eggs
300g very ripe bananas (mashed)
1tsp vanilla extract
260g flour
½tsp baking powder
Pinch salt
150g Messina Choc-Hazelnut Spread (available online and at Messina stores)
70g crushed hazelnuts
10g raw sugar

STEP 1
Preheat the oven to 165°C.  Brown the butter over gentle heat in a saucepan, set aside to cool.  In a large bowl whisk the cooled butter with sour cream, beaten eggs, vanilla and mashed bananas, until smooth and creamy.

STEP 2
In a large bowl mix the flour, baking powder and salt.Gently fold through wet ingredients (don’t overmix).

STEP 3
Pour batter into a lined loaf tin.  Fill a piping bag with Messinatella and insert through the centre of the batter.  Squeeze in a zig zag pattern back and forth, until the spread is marbled throughout. Sprinkle the crushed hazlenuts and sugar on top.  Bake at 165°C until golden brown (roughly 30-40 mins). Insert a skewer to test that the batter is cooked through (the choc spread will remain wet).

MESSINA JERSEY MILK CRÈME PÂTISSIÈRE

500g Messina Jersey Milk (available at Messina stores)
125g egg yolks
100g sugar
50g cornflour
50g butter (room temp)
1/2tsp vanilla essence

STEP 1
In a large bowl, whisk together cornflour, sugar andegg yolks, until combined and creamy.

STEP 2
Gently bring the Jersey milk to the boil over a lowheat, pour the boiled milk into the egg yolk mixture in thirds, to slowlytemper the mixture.  Return to the potand bring to the boil, whisking constantly, until it becomes very thick andresistant (you want to cook the cornflour out).

STEP 3
Pour into a bowl and chill in the fridge until it reaches 50°C.  Mix through the butter, chill and add a big dollop over your banana bread.