A terrific twist on an old favorite, banana bread with nutella is quick and easy to make - and makes excellent use of overripe bananas.
Table of Contents
Why you’ll love this recipe
I mean, what’s not to love about this recipe?! Delicious banana bread with nutella swirls - what could be better? Actually, this recipe is quite possibly one of my favorite afternoon pick-me-ups. You know the feeling when your energy levels sag a little and your concentration starts to wander a little? It can be hard to pull your mind back to the job at hand, but a warm slice of nutella banana bread always does the trick for me!
My recipe is quick to make and yields a moist, tender banana bread with lots of thick swirls of nutella. In fact, I layer the batter and the nutella so that there is an enticing inner swirl, as well as a scrumptious top layer, too!
I often find myself baking banana bread when I haven’t intended to because it’s such a great way to use up the last couple of bananas in a bunch. When bananas are a little overripe, my family doesn’t want to eat them, but I don’t like to waste them. So instead of throwing them away, I whip up a loaf of banana bread with nutella, or a batch of nutella banana muffins and everyone’s happy.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Flour - For my nutella banana bread, I use all purpose flour made from wheat (which is also known as ‘plain’ flour). To help it rise, we’ll use a little baking soda…
- Eggs - I always try to use free range eggs because I prefer the flavor, but I also like the idea of happier hens. If you only have cage eggs, they will be absolutely fine.
- Bananas - The riper the better! The sugar content of bananas continues to develop as the bananas ripen and soften, so the riper the banana, the sweeter it will be. Also, the banana-y flavor also continues to develop, so the riper the bananas you use, the more banana-y your banana nutella bread will be.
- Nutella - We’re going to use about half a jar of nutella (depending on the size of your jar, of course!) so that we get a really good swirl going through the banana bread.
- Milk - I generally use whole milk in my recipes. If I use anything else, I’ll be sure to let you know.
- Superfine sugar - I have used superfine white sugar in this recipe because I like the fine texture it produces. However, if you only have granulated or raw sugar in your pantry, you can use that instead.
- Brown sugar - Brown sugar melts well and delivers a delightful, almost caramel-like flavor that blends beautifully with bananas.
- Butter - Please try to use unsalted butter. We will add a little salt, so you don’t need extra in the butter.
- Vanilla extract - Just one teaspoonful will be enough.
- Baking soda - The teaspoonful of baking soda reacts with heat in the oven and becomes a fast acting leavening agent. This helps to make our nutella banana bread rise and maintain its baked shape.
- Cinnamon - Cinnamon is wonderful for adding a lovely, delicate depth of flavor and aroma.
- Salt - When used sparingly, salt is great for enhancing the other ingredients’ flavors. Be careful not to add too much, though, or else the saltiness starts to overpower those other flavors.
If you prefer a slightly more nutty flavor, try browning the butter in a small pan on the stove before using it.
Rather than making a loaf, you can use a muffin tray and scoop the batter into cupcake liners to make delicious nutella banana muffins. They are an awesome addition to school and work lunch boxes, easy to eat on the go, and perfect to pack for parties and picnics.
Once you’ve made my banana bread with nutella recipe a few times, you will start to feel confident enough to try out some of your own variations. Would you switch out the nutella and use a fruit-based jelly (also known as ‘jam’) instead or even peanut butter instead of Nutella? Maybe add in half a cup of raisins, chopped pecans, or dried cranberries? Could you replace some of the all purpose flour with almond flour?
If you try my standard recipe, or any of these variation suggestions - or even one of your own - I’d love to hear about it. Please leave a note below, and I’ll respond as soon as I can.
Please note that my instructions below correspond with the numbered photos above. For greater detail, see the recipe card.
Lightly grease a 9x5 inch (23x13cm) loaf pan or line with non-stick parchment paper. Preheat the oven to 350ºF (180ºC).
- Whisk (or sieve) together flour, sugars, baking soda, cinnamon, salt.
- Fork mash the bananas in a separate bowl.
- In a separate bowl, whisk together the eggs, melted butter, milk and vanilla.
- Stir the wet ingredients and mashed bananas into the dry ingredients, but be careful not to overmix.
- Pour just half of the batter into the prepared loaf pan. Warm the nutella in the microwave for 20 seconds, then dollop half of it over the top of the batter in the loaf pan.
- Pour the remaining batter into the loaf pan, then the last of the nutella. Swirl the batter and the nutella with a knife until just swirling together - don’t completely mix the nutella in.
Bake in your preheated oven for 50 minutes. To test if it’s ready, stick a skewer or toothpick into the bread and when removed there should be no batter clinging to it. There may be a few crumbs - that’s fine.
Cool the banana bread in the pan for 15 minutes, before tipping it out gently onto a wire rack to cool completely. (Or eat it warm!!)
Tips for Success and FAQs
Try to use the ripest bananas you can find. Not only are very ripe bananas full of flavor, but they are also sweeter and easier to mash. The end result will be a more flavorsome loaf and happier guests!
Don’t over-beat the mixture after you've combined the wet and dry ingredients. Over beating will develop the gluten in the flour and make the bread tough. A light, gentle hand when mixing helps the banana nutella bread to stay light and fluffy.
Also don’t over-mix the batter and the nutella in the final steps. If you completely stir in the nutella, you end up with choc-banana bread. It will still be delicious (of course!), but you will miss out on creating those scrumptious nutella-y swirls that you can see in my photos.
The trick to the nutella swirl is to layer the batter and the nutella, and not stir too much. Start by pouring just half the batter into the loaf tin, then dollop some nutella on top but do not stir in. Add the remaining batter, and finally more nutella. Swirl the nutella on top, but not too much - just enough that it creates the swirl, but not enough that it blends with the batter.
Luckily this banana bread keeps quite well on the counter in an airtight container for 3 or 4 days. If the weather is warm, I like to store it in the fridge and warm slices in the microwave for just 10-15 seconds.
Yes! This recipe can be frozen successfully. I suggest waiting for the banana bread with nutella to cool completely before wrapping it in cling film, and then storing in an airtight container, or wrapping again in aluminium foil. It can be stored in the freezer for up to three months. Defrost on the kitchen bench.
Firstly, if you have managed to resist eating your nutella banana bread long enough to let it cool and wonder about serving suggestions - much kudos to you! Even when I have managed to resist eating the cooling loaf, I have regularly returned to find that my family hasn’t been so restrained!!
I like the loaf just as is - I don’t think it needs any accompaniment or garnish, but if you’re looking for an extra little ‘something’, here are a few ideas:
- Lightly toast slices under the grill. It doesn’t take long, so don’t take your eyes off it. Then, once the slices have a slightly crispy coating, you can add a swish of butter.
- Add a dollop of home made mascarpone cream to each slice.
- My family likes to add a thick and creamy dollop of Italian pastry cream - which is more like custard - to their slice or muffin. It turns it into a wonderful dessert!
- Alternatively, you can add a teaspoonful of cherry sauce - it complements any banana bread beautifully.
If you enjoyed this recipe, I'd really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Nutella Banana Bread
- 2 cups all purpose (plain) flour 250 grams
- 2 large eggs
- 2 large bananas very ripe
- ¾ cup Nutella 200 grams
- ½ cup milk 120mls
- ½ cup superfine (castor) sugar 100 grams
- ¼ cup brown sugar 55 grams
- ½ cup unsalted butter 1 stick/4 ounces/ 115 grams - melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Lightly grease a 9x5 inch (23x13cm) loaf pan the line with non-stick parchment paper. Preheat the oven to 350ºF (180ºC).
- Whisk (or sieve) together flour, sugars, baking soda, cinnamon, salt.
- Mash bananas well.
- Whisk eggs, melted butter, milk and vanilla.
- Stir wet ingredients and mashed bananas into dry ingredients. Don’t overmix.
- Pour half of the batter into the prepared loaf pan.
- Warm the nutella in the microwave for 20 seconds. Dollop half Nutella onto the batter in the loaf pan.
- Dollop on remaining batter followed by remaining Nutella. Swirl the batter and the Nutella with a knife until just swirling together - don’t completely mix the Nutella in.
- Bake for 45-50 minutes. To test if it’s ready, stick a skewer or toothpick into the bread and when removed there will be no batter clinging to it. There may be a few crumbs - that’s fine.
- Cool in the pan for 15 minutes. Then tip it out gently onto a wire rack to cool completely (or eat warm!)
- Use really ripe bananas that are sweet and flavorsome.
- Don't over beat the batter after you've mixed the dry and wet ingredients.
- Also don’t over-mix the batter and the nutella in the final steps.
Nutritional Information Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.