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Nutella Banana Bread

This Nutella banana bread recipe is not your everyday banana bread. It’s rich and decadent and packed with chocolate chips and ribbons of Nutella swirl. And yet it’s easy enough to make as your go-to banana bread.

Enjoy a slice of this Nutella banana bread as an afternoon snack or a late-night dessert. Or even, perhaps, as a naughty breakfast.

Key technique: banana bread vs banana cake

Banana bread is a quick bread, a group of sweet and savory loaves made using chemical leavening instead of yeast. Banana bread is usually denser and moister than banana cake, although this Nutella banana bread is definitely sweet and rich enough to be called cake.

baked Nutella banana bread topped with chocolate chips in the pan on a rack.

Both quick breads and cakes can be made using the creaming method. That’s a baking method in which you cream butter and sugar together for leavening. Then you beat in eggs, and finally you add the dry ingredients.

But quick breads can also be made using the muffin method, where you start with the liquid ingredients in a large mixing bowl. Then you stir the dry ingredients into the wet ingredients just until the dry ingredients are moistened. This method would work for banana breads with oil or melted butter.

Key ingredients

Bananas

The key to banana bread is really ripe bananas. As bananas ripen from green to yellow to brown to black, the sugar and water content increase. The best bananas for making super moist banana bread are heavily browned to just black.

If you’re not ready to make banana bread when your bananas are or if you have extra bananas, you can freeze overripe bananas. Peel and put the whole bananas in a freezer bag and squeeze out the air. To use frozen bananas, leave them in your mixing bowl to come to room temperature.

Nutella

Nutella is a chocolate and hazelnut-flavored spread made that’s been made by the Italian company, Ferrero, since the 1960s. Fun fact: the company supposedly uses one-quarter of the world’s supply of hazelnuts, which are primarily grown in Turkey.

With its first two ingredients being sugar and palm oil, Nutella is definitely not a health food. You can reduce the amount of the Nutella swirl if you are concerned, or you can make your own Nutella recipe and control the amount of sugar and fat in the recipe.

Tips and tricks

Whenever it’s bars, brownies, or quick breads, anytime your baked good has a special top, it’s a good idea to line your pan with a parchment paper sling. That way you can lift your Nutella banana bread out of the bread pan without disturbing the chocolate chips sprinkled delicately on top of the bread.

To make a parchment sling, first grease your loaf pan. Then cut a strip of parchment the width of your pan, secure it with binder clips, and grease and flour the pan.

a loaf pan lined with parchment sling secured by binder clips.

Step by step

Making the banana bread batter

Making banana bread really is simple. First, you cream together the butter and sugar in a large bowl or the bowl of your stand mixer (Panel #1, below), then beat in the bananas (Panel #2).

four panels showing steps in making banana bread batter.

Add the eggs and vanilla extract (Panel #3), and then mix in the dry ingredients and chocolate chips. Do not over-mix at this point to avoid building up the gluten.

Making the Nutella swirl

To make the Nutella swirl, pour one half of the banana bread batter into the prepared loaf pan. Then dollop large spoonfuls of Nutella over top of the batter (Panel #1, below). Use a butter knife or small spatula to scoop the batter and Nutella together, being careful not to scrape the bottom of the pan (Panel #2).

four panels showing swirling the Nutella into banana bread batter.

Repeat with the the remaining batter and second half of Nutella (Panels #3 and #4, above).

Final steps

Sprinkle the reserved quarter cup of chocolate chips evenly over top of the entire loaf.

two panels showing removal of plastic binder clips as reminder.

ProTip: If your binder clips are not oven safe, don’t forget to remove them just before baking!

Storage

Let the banana bread cool in the pan for 10 minutes. Then remove it from the pan and let it cool completely on a wire rack before cutting. Wrapped in aluminum foil, banana bread can be stored at cool room temperature for about one week.

If you want to keep this Nutella banana bread bread for longer, put it in the freezer. Refrigerating banana bread and cakes for more than a day makes them become dry.

Variations

  • Leave out the chocolate chips.
  • Add chopped, skinned hazelnuts for added crunch.
  • Use a swirl of a different nut butters.
slice showing the inside of the nutella swirl banana bread on a plate.

FAQs

Do I have to weigh my ingredients for baking?

No, you don’t have to do anything. But you can find a good kitchen scale for just about $10. Weighing ingredients will make your baking more consistent, and you’ll have less to clean up!

Can’t I eat this warm?

Again, I’m not going to stop you. But the banana bread will hold together better if you wait until it cools completely.

Can I freeze this banana bread?

Yes, banana bread freezes really well. Just double wrap the completely cooled loaf in plastic wrap. Then put it in a freezer bag and squeeze out all the air. To defrost, simply let it come to room temperature.

Related recipes

If you love banana breads, check out my simple one bowl chocolate chip banana bread. It’s made with whole wheat flour and orange juice, so it’s a bit healthier than this Nutella banana bread.

If it’s Nutella you love, I’ve got you covered with Nutella blondies, Nutella babka, Nutella pop tarts, and Nutella waffles.

Nutella Banana Bread

5 from 1 vote
Category: Breakfast
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 9 slices
Calories: 433kcal
This one bowl chocolate chip banana bread has a lot of things that make it a contender for the perfect banana bread. It can be made in a single bowl. It's made partially with whole wheat flour, orange juice for liquid, and a dusting of coconut inside the pan. And it's full of chocolate.
Print Recipe

Equipment

  • 1 9 by 5 inch or 8.5 by 4.5 inch loaf pan

Ingredients

  • 2 cup (250 grams) bleached, all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 4 tablespoon unsalted butter, softened plus extra for greasing the pan
  • ¾ cup (150 grams) granulated sugar
  • 2 cups very ripe bananas (3 to 4 medium bananas)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips, divided
  • cup Nutella or other chocolate hazelnut spread, divided

Instructions

  • Preheat the oven to 350°F. Butter and flour a loaf pan, using a parchment sling, if desired (see Notes).
    4 tablespoon unsalted butter, softened
  • Sift the flour, baking powder, salt, and baking soda into a small bowl.
    2 cup (250 grams) bleached, all-purpose flour, ½ teaspoon salt, 1¼ teaspoons baking powder, ¼ teaspoon baking soda
  • In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer, cream the butter and sugar on medium speed until it is light, about 3 to 5 minutes. Scrape down the bowl as necessary.
    4 tablespoon unsalted butter, softened, ¾ cup (150 grams) granulated sugar
  • Add the bananas and beat until softened. Add the egg and vanilla and beat on medium speed for one minute.
    2 cups very ripe bananas (3 to 4 medium bananas), 1 egg, 1 teaspoon vanilla
  • Add the dry ingredients and mix on low until just mixed. Do not over-mix.
  • Reserve ¼ of chocolate chips to top the banana bread, add the remaining ¾ cup of chocolate chips, and mix by hand.
    1 cup chocolate chips, divided
  • Scrape half of the banana bread batter into the loaf pan.
  • Dollop ⅓ cup of Nutella onto the top of the batter in large spoonfuls, and use a knife or spatula to swirl the Nutella into the batter.
    ⅔ cup Nutella or other chocolate hazelnut spread, divided
  • Top with the remaining batter and repeat the dollops and swirling with the remaining Nutella.
    ⅔ cup Nutella or other chocolate hazelnut spread, divided
  • Scatter the reserved ¼ cup of chocolate chips on top of the swirled batter.
    1 cup chocolate chips, divided
  • Bake for 50 to 60 minutes on a rack in the middle of the oven until a toothpick or knife inserted into it comes out clean (you may need to check in a few places if you stick a toothpick into a chocolate chip). Check it at about 45 minutes and cover the banana bread with a foil tent if it is browning too quickly.
  • Cool in the pan for about 10 minutes and then turn onto a cooling rack. It can be sliced when warm, but it is even better after it has cooled, wrapped in foil, and the crust has softened a bit. Store at room temperature for up to one week.

Notes

Variations
  • omit the chocolate chips.
  • add chopped, skinned hazelnuts.

Nutrition

Calories: 433kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 241mg | Potassium: 249mg | Fiber: 3g | Sugar: 40g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
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