Nutella Swirled Banana Bread

Moist and Delicious

With ribbons of rich chocolate hazelnut spread throughout this perfectly moist banana bread, my Nutella Swirled Banana Bread is a sweet breakfast treat you’ll crave again and again. Just look at those swirls of sweet chocolate hazelnut spread throughout the moistest of banana breads. The combo is crazy delicious!

Loaf of Love

This loaf of love was born one morning when I had 4 overripe bananas sitting on the kitchen counter screaming to be saved. And saved they were…in the most scrumptious of ways! 😉

I decided to make our favorite Cinnamon Swirl Banana Bread, but instead of swirling it with cinnamon sugar like I so often do, I swirled it with Nutella! We gobbled this loaf up in a matter of days and we’ve all be anxiously waiting for 4 more bananas to go “bad” so I can bake it again and again. Amen!

So buy some extra bananas and beg them to go ripe real quick so you can bake this bread! Enjoy!

What Do I Need to Make Nutella Swirled Banana Bread?

(see recipe card for measurements and details)

• Unsalted butter
• Granulated sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Overripe bananas
• Nutella chocolate hazelnut spread
• 9×5-inch loaf pan

How to Make Nutella Swirled Banana Bread

• Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
• In a large bowl, melt the butter and let cool slightly.
• Whisk in the sugar then the eggs and vanilla.
• Stir in the flour and baking soda. Fold in the mashed bananas. Stir only until just combined.

• Spread 1/4 of the bread batter evenly into the bottom of the prepared pan. Dollop 1/4 cup of Nutella over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/4 cup of the remaining Nutella. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/4 cup of the remaining Nutella. Spread the remaining batter evenly over the top and dollop with the remaining 1/4 cup Nutella. Make large swirls throughout the entire loaf.
• If desired, slice half of a banana into little chunks and place them over the swirled batter.
• Place the loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the loaf looks baked before the inside is completely baked, tint the loaf with foil and let continue baking until baked all the way through.
• Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

How to Store Banana Bread

Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

To freeze, let cool completely and then wrap the entire loaf or individual slices in plastic wrap and then wrap in a layer of foil or place in a freezer-safe plastic bag or container to keep in the freezer for up to 3 months. Let defrost at room temperature for a few hours before enjoying.