So I’m back in NC and decided to try the full recipe, using two 8″ bread pans as specified.
Well, I tested the edge of the nicely mounded bread and it was 195-200 degrees so I pulled it out of the oven. Big mistake. After cooling the entire middle collapsed, mostly because there was a blob of nutella there and no batter to give gluten lift. The edges didn’t have nutella nor did I run into this issue on the first attempt because that was only a partial batch (1 banana) and it was baked in a cake pan.
Next time I will skip the middle swirling of nutella and only use it on top.
(I still added walnuts and mini chips. Someday I’ll try her recipe as written).