Nutella Banana Bread
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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.
Servings: 9 1 inch slices
Calories: 433kcal
Equipment
- 1 9 by 5 inch or 8.5 by 4.5 inch loaf pan
Ingredients
- 2 cup (250 grams) bleached, all-purpose flour
- 1¼ 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
- ⅔ 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 cup of chocolate chips for the top of the banana bread, and add the remaining ¾ cup of chocolate chips to the batter. Mix by hand.1 cup chocolate chips
- 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
- Top with the remaining batter and repeat the dollops and swirling with the remaining Nutella.⅔ cup Nutella or other chocolate hazelnut spread
- Scatter the reserved ¼ cup of chocolate chips on top of the swirled batter.1 cup chocolate chips
- 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
This Nutella banana bread uses the creaming method where the butter and sugar are first creamed together. Try to avoid over-mixing your batter when you add the dry ingredients and chocolate chips.
Similarly it's better to under-swirl your Nutella. That way you get thick veins of Nutella in your banana bread batter.
Use a parchment sling to preserve the appearance of the chocolate chip top.
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