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functional image nutella banana bread side view of bread slices on parcment paper with purple flowers in the backgroun
Heather Wolf

Nutella Banana Bread

Nutella Banana Bread is delicious proof that that everything is better with chocolate--even breakfast food. Packed with moisture, this homemade banana bread is swirled with chocolate hazelnut spread for a sweet start to your day.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 1/4 tsp sea salt fine
  • 3/4 cup light brown sugar packed
  • 2 cups overripe bananas mashed
  • 2 large eggs room temperature, beaten
  • 1 tsp vanilla extract pure
  • 1/4 cup plain Greek yogurt room temperature
  • 8 Tbsp unsalted butter melted and cooled
  • 1/2 cup Nutella divided

Equipment

  • 9x5 metal loaf pan

Method
 

Nutella Banana Bread
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 5 metal loaf pan with parchment paper then set aside.
  3. In a large bowl, combine flour, baking soda, salt and brown sugar. Set aside.
  4. In a separate mixing bowl, whisk mashed bananas and beaten eggs with vanilla and Greek yogurt until combined.
  5. Add cooled melted butter to the mashed banana mixture. Stir to combine.
  6. Add flour mixture, 1 cup at a time then gently stir until incorporated. Scrape down the sides of the bowl with a rubber spatula as needed. Avoid overmixing.
  7. Spoon 1 cup of banana bread batter into the parchment lined loaf pan.
  8. Microwave Nutella in a heatsafe bowl for 10 seconds then stir until smooth.
  9. Dollop 3 Tablespoons of Nutella on top of the banana batter layer in the loaf pan.
  10. Top with 1 cup of banana bread batter.
  11. Dollop 3 Tablespoons of Nutella onto the banana batter layer.
  12. Top with remaining banana bread batter.
  13. Spoon remaining Nutella onto the banana batter.
  14. Using a knife, swirl banana bread batter and Nutella together in the loaf pan to create a marbling effect.
  15. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Tent bread with foil while it bakes if it appears to be overbrowning.
  16. Cool bread in the pan for 10 minutes before turning loaf out onto a rack to cool completely.
  17. Slice and serve.
  18. Bread can be stored in an airtight container at room temperature up to 2 days or in the refrigerator up to 7 days.