Nutella banana bread is everything you know and love about banana bread, but with a sweet and chocolatey hazelnut swirl of Nutella to top it off! This quick bread recipe is one of my all-time favorites, and if you’re a banana and chocolate lover, you’ll find yourself just as obsessed as I am. Every bite of this sweet banana bread is moist, rich with banana flavor, and made delicious with a swirl of chocolatey Nutella. Plus, the Nutella I’m craving isn’t just on top, it’s also swirled into the middle of the bread as well!
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Banana bread is one of my favorite breakfast foods in the entire world. It’s so moist and flavorful Recently, I was thinking about how I could make banana bread even better, and I thought, why not add my favorite spread, Nutella?! Well, folks, this Nutella banana bread turned out better than I could’ve hoped. It’s nutty, chocolatey, sweet, and so tasty!
What’s in This Nutella Banana Bread Recipe?
- Flour: All-purpose flour gives this bread its structure. For gluten-free Nutella banana bread, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Leavening: Baking soda and baking powder pull double-duty to help this dense bread rise in the oven.
- Butter: Unsalted butter adds moisture, richness, and flavor to the bread. If using salted butter, omit the kosher salt from the recipe. Coconut or vegetable oil also work.
- Bananas: I used 6 ripe bananas for moisture and flavor.
- Sugar: I used both brown and granulated sugar for sweetness and flavor. Both light and dark brown sugar work equally well.
- Eggs: Help bind the batter and enrich the bread.
- Vanilla: Pure vanilla extract adds warmth to the batter.
- Nutella: I swirled this chocolate hazelnut spread into the batter for a nutty flavor in every bite.
Success Tips and “Making it Easy”
- Spoon and level the dry ingredients for the best results.
- Use very ripe bananas with many brown/black spots for the sweetest banana bread. Underripe bananas will not mash well and will not taste as sweet.
- Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
- Don’t overmix the batter; otherwise, the banana bread will be tough.
- Microwave the Nutella so that it is soft and spreads easily.
- Don’t add more Nutella than is called for, or it could cause your bread to be too heavy and underbaked in the middle.
How to Store and Reheat
Store leftover Nutella banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy at room temperature or slightly warmed in the microwave.
Freeze Nutella banana bread whole or in individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Enjoy a slice of this sweet banana Nutella bread with a chocolate coffee or an iced chai latte. It’s the perfect sweet treat for a morning pick-me-up or an afternoon snack. I’ve heard rumors it pairs well with fuzzy PJs and a good movie, too!
Nutella Banana Bread Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 6 ripe bananas mashed (about 3 cups or 675 grams)
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup Nutella 135 grams, store-bought or homemade
Instructions
- Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat oven to 350°F.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned.½ cup Nutella
- Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.
- Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
- Allow the bread to cool for 15 minutes before slicing.
Becky’s Tips
- You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
- Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
- If you prefer muffins, you’ll love these banana Nutella muffins!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Nutella Banana Bread Step by Step
Prep: Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat your oven to 350°F.
Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Set aside.
Make the Batter: Using a hand mixer, beat ½ cup (1 stick) of unsalted butter, 6 ripe bananas, ½ cup of brown sugar, ¼ cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.
Swirl the Nutella: Place ½ cup of Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.
Bake the Bread: Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean. Allow the bread to cool for 15 minutes before slicing.
You want to make sure you’re spreading the Nutella out and not just pouring it all into the middle of the bread. The more you play with swirling the batter, the more likely they will just combine. I find it easier to move the banana bread batter into the Nutella dollops to create an even swirl.
Use this batter to make about 12 regular-size muffins. Fill a greased or lined muffin tin ⅔ full with batter. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the tops spring back.
I don’t recommend using unripe bananas. Ripe bananas are softer and much sweeter, yielding sweet and tender bread. To quickly ripen bananas, pop them in the microwave. Poke unpeeled bananas all over with a fork, place them on a paper towel or plate, and microwave them on high for 30 seconds at a time, repeating until they reach the desired softness.
