Banana Nutella Bread Recipe
Moist banana bread swirled with ribbons of rich chocolate-hazelnut Nutella, creating a decadent breakfast treat or dessert with the perfect balance of fruity sweetness and chocolate indulgence.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">3 large ripe bananas (about 350g peeled weight)</li><li class="ingredients-single-item">100g unsalted butter, melted and cooled</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">120g Nutella (chocolate-hazelnut spread)</li><li class="ingredients-single-item">50g chopped hazelnuts (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9 x 5 inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Wooden skewer or toothpick</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf tin with parchment paper, leaving some overhang on the sides to easily lift the bread out later. Lightly grease any exposed parts of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mash the ripe bananas until smooth with just a few small lumps remaining. The riper your bananas, the sweeter and more flavorful your bread will be – those brown speckled ones are perfect!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the melted butter and sugar to the mashed bananas and beat until well combined. The butter should be melted but not hot when added, as hot butter could cook the eggs in the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the eggs one at a time, then stir in the vanilla extract. The mixture might look slightly curdled at this point, but don't worry – this is normal and will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold these dry ingredients into the wet mixture using a spatula, stirring just until combined. Overmixing will develop the gluten in the flour and make your bread tough, so stop when you no longer see dry flour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Warm the Nutella slightly in the microwave for 20-30 seconds until it's more fluid and easier to swirl. This helps create beautiful marbling without disturbing the banana bread batter too much.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour half of the banana bread batter into the prepared loaf tin. Drop spoonfuls of about 1/3 of the Nutella on top and use a knife or skewer to lightly swirl it through the batter. Add the remaining batter on top, then dollop the rest of the Nutella on the surface and create more swirls. If using, sprinkle the chopped hazelnuts over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If you hit a pocket of Nutella, test another spot. Tent the bread with foil after about 30-35 minutes if the top is browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the tin for 15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack and cool completely before slicing. This resting time allows the structure to set and makes for cleaner slices with beautiful Nutella swirls visible.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your Banana Nutella Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months – simply thaw at room temperature or lightly toast before serving.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen bananas for banana bread with Nutella swirls?
Yes! Frozen bananas work brilliantly. Thaw them completely, drain excess liquid, and mash as normal. The freezing process actually breaks down cell walls, making frozen bananas extra soft and sweet - perfect for creating an incredibly moist loaf with pronounced banana flavour.
How do I achieve perfect Nutella swirls that don't sink to the bottom?
For perfect swirls, slightly warm your Nutella (20-30 seconds in microwave), layer half the batter, add Nutella dollops, swirl gently, then repeat. Don't overswirl! The key is using a light hand with a skewer or knife and ensuring your batter is thick enough to support the Nutella.
How can I tell when my chocolate-banana loaf is perfectly baked?
Your bread is done when a skewer inserted in the centre comes out clean or with a few moist crumbs (not wet batter). Be careful testing areas with Nutella swirls! The top should be golden-brown and slightly cracked. If it springs back when lightly pressed, it's ready.
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