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Nutella Banana Bread

Nutella Banana Bread pairs a traditional banana bread batter with rich ribbons of Nutella. Why spread Nutella on your banana bread when you can just bake it right into the batter?!

Overhead view of Nutella Banana Bread slice on plate with fork, with corner eaten

Easy Nutella Banana Bread

Nutella and banana are a classic combination in any form. Crepes topped with slices of banana and Nutella? YES! Banana bread with a smear of Nutella spread over the top? ALSO YES! Even a banana dipped straight into Nutella is good stuff, but I think this Nutella Banana Bread is the best of them all.

This recipe combines a moist banana bread loaf with an entire cup of Nutella, creating ribbons of the rich, chocolate-hazelnut spread throughout. This is the banana bread to make for the chocolate lovers in your life!

If you’re looking for a quick bread for sharing or gifting, this is one that will get rave reviews from friends and family. It’s also perfect for breakfast, brunch, or even for dessert with a scoop of vanilla ice cream and a generous drizzle of warm Nutella over the top.

Overhead view of Nutella banana bread ingredients

What You’ll Need

Apart from the Nutella, the ingredients for this recipe are pretty standard for a banana bread. Here’s what you’ll need:

  • Ripe bananas – The browner, the better!
  • Light brown sugar – You could use dark brown sugar in a pinch, but it has a more robust molasses flavor that might be overpowering.
  • Vegetable oil – Canola oil will work, too.
  • Egg – Let the egg come to room temperature before you start the recipe.
  • Vanilla extract
  • All-purpose flour – Measure by weight or spoon and sweep.
  • Baking powder
  • Baking soda
  • Salt
  • Nutella – Or another brand of chocolate-hazelnut spread.

How to Make Nutella Banana Bread

Prepare. Preheat your oven to 350°F, then grease and line a 9″ x 5″ loaf pan with parchment paper. 

Combine the wet ingredients. Use a fork to mash the bananas in a mixing bowl, then stir in the sugar, vegetable oil, egg, and vanilla extract.

Combine the dry ingredients. In another bowl, whisk the flour, baking powder, baking soda, and salt. 

Overhead view of dry ingredients in glass mixing bowl

Finish the batter. Pour the wet mixture into the dry mixture and stir until just combined. 

Overhead view of banana bread batter in glass mixing bowl

Assemble. Pour half of the batter into the prepared loaf pan. Spoon dollops of Nutella on top of the batter, then gently swirl with a knife to create ribbons. Add the remaining batter to the pan.

Overhead view of banana bread in pan before baking

Bake. Place the pan in the oven and bake for 45 to 50 minutes, or until the top of the bread has browned and a toothpick inserted into the center comes out clean. 

Whole loaf of Nutella banana bread on plate before cutting

Cool. Let the bread cool in the pan on a wire rack for 10 minutes, then carefully remove the bread from the pan and let it finish cooling on the rack. (Learn more: Why Every Baker Needs Wire Cooling Racks.)

Loaf of banana bread on plate, cut to show inside

Tips for Success

This banana bread recipe is super simple, but it never hurts to have a few tips up your sleeve:

  • Use super ripe bananas. Not only are they sweeter, they also have more banana flavor.
  • Don’t over-swirl. You won’t get nice ribbons of Nutella if you swirl it into the batter too much. 
  • Let it cool before you slice it. Yes, everyone loves warm baked goods, but banana bread really needs to set a bit for a slice that’s clean and not crumbly.
Nutella banana bread slice on plate with fork, with remaining loaf in background

How to Store

  • Counter: Loosely wrap the cooled bread in plastic wrap, or slice it and place the pieces in an airtight container. You can then store it on the counter for 2 to 3 days.
  • Refrigerator: Wrap the cooled banana bread loaf or slices in plastic wrap, and store it in the refrigerator for 4 to 5 days. 
  • Freezer: The cooled loaf can be wrapped tightly and frozen for up to 3 months. You can also freeze it in slices, wrapping each slice individually with two layers of plastic wrap. When you’re ready to eat, set a slice on the counter to thaw.
Cut loaf of banana bread on plate

Nutella Banana Bread

Yield 10–12 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

This Nutella banana bread is really moist and fluffy and can be eaten at any time of the day. The sweetness and softness of the bananas are perfectly combined with the rich chocolatey flavour of Nutella. A heavenly combo that is impossible to resist!

Overhead view of Nutella Banana Bread slice on plate with fork

Ingredients

  • 3 large ripe bananas
  • 1 cup (200g) packed light brown sugar
  • 2/3 cup (157ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (280g) Nutella

Instructions

    1. Preheat the oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper.
    2. In a large bowl, mash the bananas with a fork and add the sugar, vegetable oil, egg, and vanilla extract. Mix well until combined.
    3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    4. Pour the banana mixture into the flour mixture, and stir until combined.
    5. Transfer half of the batter to the prepared pan. Using a spoon, add dollops of Nutella on top of the batter, and gently swirl the batter with a knife to form ribbons of Nutella.
    6. Pour the other half of the batter on top. Bake for 45-50 minutes, or until the top of the bread has browned and a pick inserted into the center comes out clean.
    7. Cool the bread in the pan on a wire rack for 10 minutes. Then transfer the bread from the pan to a wire rack to cool completely.

Notes

How to store:

  • Counter: Loosely wrap your bread in saran wrap or slice it and place the pieces in an airtight container. You can then store it on the counter for 2-3 days.
  • Fridge: Wrap the banana bread loaf or slices in saran wrap and store it in the fridge for 4-5 days.
  • Freezer: Your loaf can be wrapped tightly and frozen for up to 3 months. You can also freeze it in slices, wrapping each slice individually with plastic wrap. When you’re ready to eat, set a slice on the counter to thaw.

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    8 Comments on “Nutella Banana Bread”

  1. This is my go-to bread for gifts, for special occasions, whenever! I do add 1/4 c. more Nutella because, well, it’s Nutella! Thank you for creating it and sharing the recipe with all of us!

  2. Made this today, set timer for 45 min. Inserted pick not quite done, put back in for 5 more min. Inserted pick came out clean. Followed instructions for cooling in pan for 10 min then removed from pan set on rack. When I cut into bread it was raw batter just above the nutella. What went wrong? Tasted great! I make a lot of your recipes because they are amazing!

    • I’m so sorry you had troubles, Carol! If you’re using a standard toothpick for testing doneness, you might consider a longer one like a cake tester that can reach down further into the bread so you can be sure that the bread is thoroughly baked. It’s also possible that some parts of the Nutella may have been too thick and maybe the batter could have benefited from a bit more swirling. Hope that helps!

  3. On the bananas wpuld that be 2 cups? Bananas come in different sizes and irs helpful to have an exact amount

  4. Tried this recipe last week with mixed results.  While the flavor was delicious, all of the Nutella migrated to the bottom of the loaf.  I believe I swirled it adequately, but Nutella is quite dense. I also notice in the recipe pictures above, this happened as well, albeit not to the degree in my baking.  What could be done to prevent this?  Perhaps mixing the Nutella with a bit of batter before “the dollop and swirl step”?  Maybe – I might try this recipe again, because as I said, the flavor was amazing.

    • I’m sorry you had troubles, Tiffany! Mixing it with a little batter might help, although the look of the swirl will be somewhat diminished. You could also try putting more of the batter in the pan first before adding the Nutella. My only other thought from a technique perspective is to be sure not to over-mix the batter so it’s nice and thick to help keep the swirl from sinking. It’s fine for the batter to be lumpy and even have a few streaks of flour, especially with the extra mixing from the swirling.

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