This easy Nutella Banana Bread a moist banana bread swirled with Nutella! Enjoy it for breakfast, a delicious snack or dessert!
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Banana nutella bread is a delicious twist on banana bread that chocolate fans will love. Thick layers of rich chocolate hazelnut spread take this cozy banana bread to another level of deliciousness!
I adapted this recipe from my banana cinnamon swirl bread.
If you’re a big fan of nutella and bananas, you’ll love my banana nutella cookies and cinnamon rolls with nutella!
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Why We Love This Recipe
- Simple ingredients: You probably already have all of the ingredients to make banana bread with Nutella swirls!
- Best flavors: Nutella and Banana Bread has three layers of banana bread and Nutella. You’ll taste banana and Nutella flavor in every bite!
- Super moist: This bread stays moist for days. It’s a great make-ahead recipe just like these chocolate chunk banana muffins.
- Perfect anytime: It’s so good with coffee as a snack or for dessert! Be sure to try my Nutella fudge brownies and Nutella and peanut butter cake.
Ingredients
Below are useful notes about some of the ingredients.
- 3 very ripe bananas: Overripe bananas are soft, sweet and perfect for baking! If you have more overripe bananas, make this moist banana and blueberry cake, classic banana bread, and these Pumpkin Banana Muffins!
- Nutella: Nutella is a delicious chocolate hazelnut spread. I recommend using Nutella over other hazelnut spreads. I think Nutella has the best flavor. Be sure to also try these cupcakes filled with Nutella and peanut butter cookies with Nutella!
- Granulated sugar and Brown sugar: Use both granulated sugar and light brown sugar. Brown sugar adds flavor and moisture.
- Sour cream: Use full fat, room temperature sour cream.
- Butter: Unsalted, room temperature butter. The amount of salt in butter can vary by brand. I prefer to use unsalted butter so I can make sure my bread isn’t too salty.
- 2 large eggs: Use large, room temperature eggs. Eggs help give this banana bread its tender texture.
- Cinnamon: Cinnamon adds extra warm, cozy flavor. If you love cinnamon, you’ll love my cinnamon pecan chocolate chip cookies and Snickerdoodles!
See the recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- You can use peanut butter, Lotus Biscoff cookie butter spread, or your favorite jam in place of Nutella.
- Reduce the added salt in recipe by 1/4 teaspoon if you’re using salted butter.
- Add 1/2 cup of toasted chopped pecans or walnuts. Nuts add extra flavor and a little crunch!
Instructions
Step 1 (Picture 1 above)– Mash the bananas with an electric mixer. Set aside.
Step 2 (Picture 2 above)– In a large bowl, beat the butter and sugars. Add the eggs, vanilla and sour cream. Mix in the bananas until well combined.
Step 3 (Picture 3 above)– Fold in the dry ingredients with a spatula til just combined.
Step 4 (Picture 4 above)– Spread one third of the batter in the pan. Drop 1/3 of the Nutella over the batter.
Step 5 (Picture 5 above)–Spread another 1/3 of the batter overtop.
Step 6 (Picture 6 above)– Top batter with another 1/3 of the Nutella dropped by spoonfuls. Spread remainder of banana bread batter on top. Drop rest of the Nutella by the spoonful overtop.
Step 7 (Picture 7 above)– Use a knife or skewer to swirl the Nutella throughout the batter.
Step 8 (Picture 8 above)– Bake at 350 F for 50-60 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
Expert Tips
- Your mashed bananas don’t need to be completely smooth. Lumps will bake into delicious little bits of bananas.
- Stir in dry ingredients until just combined. Overmixing can cause bread to be tough and dense.
- Warm the Nutella in the microwave for 20 seconds. This will make it easier to drop over the batter.
- Place aluminum foil loosely on top of the banana bread halfway through baking if you find the top browning too much.
- Reheat slices of Nutella swirl banana bread in the microwave for just 10 seconds!
Recipe FAQs
Very overripe bananas are best for banana bread. They are soft and sweet. Their peels should have brown spots on them or the peels can even be black.
Bits of bananas in banana bread can make it hard to tell when it’s done baking. Instead of using a toothpick, stick a paring knife or another knife with a thin blade in 2 or three spots. The knife should come out clean without any wet spots of batter.
Store banana bread in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. Enjoy at room temperature or reheat slices in the microwave for 10 seconds.
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Nutella Banana Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 2 cups (250 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¾ teaspoon (¾ teaspoon) salt
- ½ teaspoon (½ teaspoon) cinnamon
- 3 (3) overripe bananas mashed
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (73.33 g) light brown sugar packed
- ½ cup (113.5 g) unsalted butter room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- 2 (2) large eggs room temperature
- ½ cup (115 g) sour cream full fat, room temperature
- ⅔ cup (200 g) Nutella
Instructions
- Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan or coat with baking spray. Line it with parchment paper leaving an overhang on two sides.
- In a medium sized bowl, mash the bananas. Set aside.
- In a medium-sized bowl, whisk to combine the all-purpose flour, cinnamon, baking soda, and salt.
- Microwave the Nutella in a small microwave safe bowl for 20 seconds. Stir and set aside.
- In a large bowl of an electric mixer fitted with a paddle attachment or using a handheld mixer, beat the butter, granulated sugar and remaining brown sugar for about 2 minutes or until well combined. Mix in the eggs, one at a time followed by the vanilla. Mix in the sour cream.
- Mix in the banana mixture. Use a rubber spatula to fold in the dry ingredients only until well blended. Do not overmix.
- Pour or spoon one third of the batter into the prepared pan. Smooth it evenly with an offset spatula. Drop spoonfuls of one-third of the Nutella over the batter. Spread another third of the batter over top. Drop another third of the Nutella by spoonfuls over the top of the batter.
- Spread the rest of the batter over top. Top with dollops of the rest of the Nutella. Run a butter knife or skewer to run swirls from side to side and top to bottom of the pan. Turn the pan and swirl the knife through the batter one more time.
- Pour into the pan and bake at 350° for 50-60 minutes or until a thin bladed knife comes out clean when inserted in the center of the bread. Remove bread from oven and set the pan on a wire rack for about 15 minutes. After 15 minutes, remove bread from pan and set on wire rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Maria
Forgot the stars
Natalie
Hehe thank you for the five stars!! XO
Maria
This delicious banana bread reminds me of my favorite childhood treat, but with the addition of chocolate 🥰 and who doesn’t like chocolate? The bread is delicious, moist and just the right amount of sweet!
Natalie
Hi Maria 🙂 You described this nutella banana bread perfectly and I’m so happy you enjoyed it!! Thank you for your comment!