Nutella Swirl Banana Bread – a chocolate hazelnut twist on the classic banana bread recipe.
The Internet can be a crazy place. I “met” a friend in a photography Facebook group. She and her husband were transferring to Germany, to another base in Germany, and was asking for some advice. I sent her some things that helped me when we moved and didn’t really think about it again. A few months later, she reached out. Instead of going where they originally thought, they ended up in Stuttgart. Even crazier – we live a few houses from each other. It’s really a small world.
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.
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.
This recipe for Nutella Swirl Banana Bread was adapted slightly from Chef in Training.
- 4 Tablespoons butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Nutella
Preheat oven to 350°. Line a 9x5 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 mashed bananas, vanilla, and milk. Mix until well combined.
Sieve flour, baking soda, and salt over the bowl. Gently mix until flour cannot 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.
Adapted from Chef in Training.