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Nutella Banana Bread Recipe

Nutella Banana Bread takes a scrumptious homemade banana bread and makes it even better with a swirl of chocolatey Nutella!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 8 slices
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x5-inch loaf pan
  • Hand Mixer

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 9x5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat oven to 350°F.
    overhead view of ingredients for nutella banana bread.
  • 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
    a whisk in a bowl of dry ingredients for nutella banana bread next to a half-dozen eggs, bananas, and nutella.
  • 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
    a spatula stirring nutella banana bread batter in a glass bowl next to a half-dozen eggs, bananas, and nutella.
  • 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.
    nutella swirled into banana bread batter in a loaf pan.
  • 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.
    overhead view of nutella banana bread in a loaf pan.

Notes

  • 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!
Storage: Store Nutella banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 76g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 464mg | Fiber: 4g | Sugar: 41g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg