Nutella Banana Bread

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This amazing Nutella Banana Bread puts a chocolate hazelnut twist on the classic banana bread recipe. A beautifully marbled loaf to enjoy for breakfast, dessert or an afternoon treat!

slices of banana bread with chocolate hazelnut swirl

The Internet can be a crazy place. I “met” a friend in a photography Facebook group. She and her husband were moving to Germany and asked for some advice.

Once she moved in, she had me over for coffee and she made this delicious Nutella Swirl Banana Bread. When I walked into her house, it smelled like absolute heaven.

It tasted like heaven, too. Of course, I asked her for the recipe and I’ve made it three times since then. (It was two weeks ago, I have no shame.)

Clay loves Nutella. (His favorite way to eat it is to dip Goldfish into it. Not the way that I would ever enjoy Nutella, but who am I to yuck his yum?)

He also loves banana bread, so he thinks that is a marriage made in heaven. I packed some slices in his lunchbox and he was a happy dude.

Nutella Banana Bread Ingredients

The ingredients for chocolate hazelnut banana bread include:

  • 4 Tablespoons butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla vanilla
  • 1/2 cup milk
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Nutella. Italian Nutella is the good stuff. There are a few other chocolate-hazelnut spreads on the market, but I find Nutella to provide the best texture and consistency.
  • 2 very ripe Bananas, mashed. Use super ripe, brown speckled bananas. The riper the bananas, the sweeter and more banana-y the bread. If I know I am making this bread, I purchase bananas a few days ahead of time and allow them to ripen on the kitchen counter.
ripe bananas, sugar, eggs, flour, milk, nutella, butter
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How To Make – The Steps

This easy banana bread with nutella is so simple to make, you’ll wonder why you never started swirling nutella into your bread in the first place. Simply:

creamed butter, sugar and eggs in mixing bowl

Step 1: Preheat oven to 350°. Line a 9×5 inch loaf pan with parchment paper and spray lightly with cooking spray.

Step 2: Cream butter and sugar. In the bowl of an electric mixer (or in a large bowl by hand), cream together butter and sugar.

Step 3: Mix in wet ingredients. Add eggs, one at a time. Mix until combined, it will look curdled. Add vanilla. Mix until well combined.

mashed bananas in mixing bowl, dry ingredients in white bowl, yellow spatula

Step 4: Add mashed bananas and milk.

flour in sifter on top of mixing bowl with yellow spatula

Step 5: Add dry ingredients. Sieve flour, baking soda, and salt over the bowl.

banana bread batter in mixing bowl with yellow spatula

Step 6:

Gently mix until flour can no longer be seen in the batter.

warmed nutella and banana batter in white bowl with loaf pan

Step 7: Microwave Nutella on HIGH for 15 – 20 seconds, or until it loosens. Add 1 cup of batter and mix to combine.

banana bread batter and nutella dollops in loaf pan

Step 8: Create a marble swirl. Spoon both batters alternately into the prepared pan. Use a chopstick or knife and gently swirl the chocolate into the banana batter.

loaf of banana bread with spoonful of nutella

Step 9: Bake for 50 minutes – 1 hour. A toothpick will come out with some crumbs. Let cool in the pan for 15 minutes, then remove and let cool completely on a wire rack. Slice and enjoy!

Tips For Nutella Banana Bread:

  • Use very ripe, brown-speckled bananas. This is the key to sweet, moist banana bread. To speed up the ripening process, place the bananas in a paper bag with an apple or ripe banana. The bananas should ripen in 1-2 days. If you’re ready to make the banana bread now, pierce them all over with a fork and place in the preheated 350-degree oven for 10 minutes until brown. Cool completely before adding to the batter!
  • Use room temperature butter and eggs. This ensures the ingredients blend together and bake evenly in the oven. If you’ve forgotten to remove the eggs from the fridge, place in a bowl of warm water for 10 minutes while you gather the remaining ingredients.
  • Microwave the Nutella. I know it sounds strange, but a quick blast in the microwave softens the nutella enough to easily mix into the batter. Keep it to 15-20 seconds. Any longer and the nutella may burn.
  • Don’t add more Nutella. As tempting as it may be, too much nutella will make the batter too heavy. Stick with the recipe. You can always slather more onto each slice of bread!
slice of banana bread with chocolate hazelnut swirl

Marbled Banana Bread Variations

I haven’t tried it myself, but I would bet that this would work with Biscoff Spread and would be delicious.

I’d do the same thing, give it about 15 seconds in the microwave and add some batter to it. Swirl it into the banana batter and bake it off.

Peanut butter would be great too. I’m partial to Nutella, but the peanut butter lovers in your life would be happy.

How To Store Banana Bread

Store the banana loaf in an airtight container for up to 3 days on the kitchen counter or 5 days in the fridge.

It makes a wonderful make-ahead recipe, too. Cool completely, then wrap the entire loaf in plastic wrap, then foil. Store in the freezer for up to 1 month.

Thaw overnight on the kitchen counter. Slice, toast and enjoy for a sweet breakfast or afternoon treat!

sliced banana loaf with nutella swirl and a spoon

More Banana Recipes

This recipe for Nutella Swirl Banana Bread was adapted slightly from Chef in Training.

Originally published in January 2019, updated July 2020 with updated images and updated recipe card.

slice of banana bread with chocolate hazelnut swirl

Nutella Banana Bread

bakedbree
4.60 from 116 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course bread
Cuisine baking
Servings 1 loaf
Calories 287 kcal

Ingredients
  

  • 4 Tablespoons butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 very ripe bananas mashed
  • 1/2 cup milk
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Nutella

Instructions
 

  • Preheat oven to 350°. Line a 9×5 inch loaf pan with parchment paper and spray lightly with cooking spray.
  • Cream together butter and sugar the bowl of a mixer or large mixing bowl if doing by hand.
  • Add eggs, one at a time. Mix until combined, it will look curdled. Add vanilla. Mix until well combined.
  • Add mashed bananas and milk.
  • Sieve flour, baking soda, and salt over the bowl.
  • Gently mix until flour can no longer be seen in the batter.
  • Microwave Nutella for 15 to 20 seconds, or until it loosens. Add 1 cup of batter and mix to combine.
  • Spoon both batters alternately into the prepared pan. Use a chopstick or knife and gently swirl the chocolate into the banana batter.
  • Bake for 50 minutes to one hour. A toothpick will come out with some crumb. Let cool in pan for 15 minutes, then remove and let cool completely on a wire rack.

Video

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 46gProtein: 5gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 42mgSodium: 221mgFiber: 2gSugar: 27g
Keyword moist, quick bread, sweet
Tried this recipe?Let us know how it was!

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8 thoughts on “Nutella Banana Bread”

    1. Hi Yas, it is really up to you. I haven’t tried with less and the risk is to have a Banana bread with a bit less flavor. If you are concerned with calories, you should check monk fruit sweeteners, some of them aren’t too bad when baking. For example I like this one.

  1. This is a great recipe and very forgiving. I’ve already made this twice with my homemade Nutella. I accidentally added one cup milk instead of half, (then added a little more more flour to adjust for the extra milk) and it still turned out great!

    1. That’s great to hear! It’s always a plus when a recipe is forgiving and still turns out delicious even with small mistakes. Glad you enjoyed it!

  2. Christina Foster

    i don’t know why but it always takes more than 69 minutes. i use a pyrex. is it because of that? should i use a metal pan instead?

    1. It’s possible that using a Pyrex dish could be affecting the baking time, as glass conducts heat differently than metal. Try using a metal pan instead, and keep an eye on the baking progress to see if that helps reduce the baking time. It could also be a factor of your oven’s temperature fluctuation, so using an oven thermometer to ensure the accurate temperature might help as well.

  3. Good recipe. I made some adjustments. Out of brown sugar so whisked 1 cup of white sugar to half cup of pure maple syrup, mixed well, added half cup of Nutella, a little coconut milk to loosen the batter, sub OLIVE OIL half cup, then one egg at a time, mixed, 2 tsp de vanilla (by accident), added mashed bananas and mixed. Then poured wet ingredients in dry ingredients, poured in 9×5 and baked for one hour. It is dark brown in color like I added brown sugar. Thx!

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