Why Nutella Banana Bread Is the Upgrade You Didn’t Know You Needed
Classic banana bread is one of the most beloved comfort bakes for a reason: it’s simple, forgiving, and delicious. But when you swirl in a generous layer of Nutella, it transforms into something next-level. Think moist, sweet banana flavor mingling with ribbons of rich, chocolate-hazelnut spread—it’s the kind of loaf that blurs the line between snack and dessert in the best possible way.
This Nutella Banana Bread is a showstopper with minimal effort. It delivers the perfect balance of flavors—natural banana sweetness, buttery richness, and decadent swirls of Nutella that caramelize slightly as the loaf bakes. Serve it warm for an ultra-cozy treat, toast it for breakfast, or pack slices for a satisfying afternoon snack.
Whether you’re using up overripe bananas or looking for a bake that feels a little indulgent, this banana bread hits all the right notes: moist texture, complex flavor, and a crowd-pleasing twist.
What Makes This Banana Bread Extra Moist and Flavorful
Moisture and balance are everything when it comes to banana bread. This version uses a handful of techniques and ingredients to get that tender, sliceable texture that stays soft for days:
The Bananas
- Use very ripe bananas—deeply speckled or brown. The riper they are, the sweeter and more flavorful your bread.
- Mash well, but leave some small chunks for extra texture.
Fats and Binders
- Melted butter gives the loaf richness and flavor.
- Eggs provide structure.
- Brown sugar adds moisture and depth, complementing the banana and Nutella.
- Greek yogurt or sour cream (optional) adds tang and keeps the crumb soft and fluffy.
Nutella
- Adds chocolate and hazelnut flavor.
- Creates beautiful swirls and gooey bites throughout.
- Use room-temperature Nutella for best swirlability—cold Nutella won’t spread properly.
Choosing the Right Bananas (and Prepping Them)
You want bananas that are overripe—dark brown skins, soft texture, and a strong aroma. These bananas:
- Have higher sugar content (sweeter flavor).
- Mash more easily for even texture.
- Contribute more moisture to the batter.
If your bananas aren’t quite ripe enough:
- Quick ripen trick: Bake them in a 300°F oven for 15–20 minutes until blackened and soft.
- Let them cool, then peel and mash.
Equipment You’ll Need
You don’t need special tools for banana bread—just the basics:
- 9×5-inch loaf pan
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Cooling rack
Optional:
- Hand or stand mixer (if you prefer over manual mixing)
- Offset spatula (to swirl the Nutella beautifully)
Ingredients
Yields 1 loaf (8–10 slices)
Dry:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet:
- 3 very ripe bananas (about 1½ cups mashed)
- ½ cup (1 stick / 113g) unsalted butter, melted and cooled
- ⅔ cup (135g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ¼ cup plain Greek yogurt or sour cream
Swirl:
- ½ cup (120g) Nutella, room temperature
Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper (for easy release).
- In a small bowl, mash the bananas and set aside.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, vanilla, and yogurt (if using).
- Mix until smooth and fully combined.
Step 4: Combine
- Add the dry ingredients to the wet mixture.
- Stir gently with a spatula until just combined—do not overmix.
Step 5: Layer and Swirl the Nutella
- Pour half of the banana bread batter into the prepared pan.
- Spoon half of the Nutella in dollops over the batter.
- Gently swirl using a toothpick or knife.
- Pour in the remaining batter and top with the rest of the Nutella.
- Swirl again, being careful not to mix too much—distinct ribbons are the goal.
Step 6: Bake
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid stabbing the Nutella streaks).
- If the top is browning too quickly, loosely cover with foil during the last 15–20 minutes.
Step 7: Cool and Slice
- Let the loaf cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely before slicing (if you can wait!).
FAQs and Troubleshooting
Q: My banana bread sank in the middle—what happened?
It may be underbaked or the batter was overmixed. Always test the center and let the bread cool fully.
Q: Can I use a different nut butter or spread?
Yes! Almond butter, peanut butter, or chocolate spread all work—just make sure it’s spreadable and not too oily.
Q: Can I make this dairy-free?
Yes. Use dairy-free butter or coconut oil and skip the yogurt, or use a dairy-free alternative.
Q: Can I double the recipe?
Yes—just divide the batter into two loaf pans and rotate halfway through baking.
Q: Can I make muffins instead?
Absolutely! Bake in a muffin tin for 18–22 minutes, or until tops spring back.
Storage and Freezing
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps for up to 5 days—bring to room temp before eating for best flavor.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy defrosting.
To reheat: Microwave slices for 10–15 seconds or toast lightly for a crisp edge.
Flavor Variations
- Chocolate Chip Nutella Banana Bread: Add ½ cup mini chips to the batter.
- Peanut Butter Banana Bread: Swap Nutella for peanut butter and top with chopped peanuts.
- Nutella Banana Muffins: Bake in muffin tins and swirl Nutella on top of each cup before baking.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend—texture may vary slightly.
Nutella Banana Bread is one of those hybrid bakes that feels both nostalgic and a little luxurious. It’s the kind of loaf you serve to guests and then sneak slices of in the kitchen later. With its swirls of chocolate-hazelnut goodness and ultra-moist crumb, it’s destined to become a new staple in your baking rotation—whether for breakfast, dessert, or anything in between.