Nutella Banana Bread

5 from 2 votes

Nutella Banana Bread is super soft, moist, and full of sweet banana flavor and swirled with chocolatey Nutella. You’ll love this quick, easy recipe for breakfast with coffee, as a delicious afternoon snack or dessert!

Prep Time25

Cook Time1

Total Time1 25

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 335kcal

Author: Natalie

Equipment

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
3 overripe bananas mashed
⅓ cup granulated sugar
⅓ cup light brown sugar packed
½ cup unsalted butter room temperature
1½ teaspoons vanilla extract
2 large eggs room temperature
½ cup sour cream full fat, room temperature
⅔ cup Nutella

US Customary - Metric

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

Bananas: Use very overripe bananas for banana bread. They are extra soft and sweet. Your bananas should have brown spots on them or the peels can even be black.

Nuts: For extra crunch and flavor, add 1/2 cup of toasted, chopped pecans or walnuts.

Mixing: Avoid overmixing. Overmixing causes banana bread to have a tough texture. Stir dry ingredients in with a spatula until dry ingredients are mixed in.

Swirling: This recipe has three layers of banana bread and Nutella to ensure each bite has both Nutella and banana flavor. Do not swirl until all the layers are in the pan. Use a butter knife or skewer to swirl.

Baking: Place aluminum foil very loosely on top of the banana bread halfway through baking if you find the top browning too much.

Doneness: Bits of bananas in banana bread can make it a little harder to tell when it's done baking. Instead of using a toothpick, try sticking 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.

Storage: Store banana bread in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Nutrition