Moist banana bread swirled with everyone’s favorite Nutella spread. I can’t think of a better way to start the day!
Confession: I overbuy bananas on purpose. Ha! They’re so cheap and the options are endless with overripe bananas. We each eat 1-2 bananas a day and I probably make banana bread, banana pancakes, banana ice cream, or banana muffins a few times each week. We buy A LOT of bananas, y’all!
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! Can I get an Amen?!
Just look at those swirls of sweet chocolate hazelnut spread throughout the moistest of banana breads. The combo is crazy delicious!
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. Amen!
So buy some extra bananas and beg them to go ripe real quick so you can bake this bread! Enjoy!
xoxo,
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 overripe bananas, mashed (about 1-1/2 cups)
- 1 cup Nutella
- half of a ripe banana, for garnishing
- 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 until just combined.
- Spread ¼ of the bread batter evenly into the bottom of the prepared pan. Dollop ¼ 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 ⅓ of the remaining batter evenly over the first layer and swirl with ¼ cup of the remaining Nutella. Place ½ of the remaining batter evenly over the second layer and swirl with ¼ cup of the remaining Nutella. Spread the remaining batter evenly over the top and dollop with the remaining ¼ cup Nutella. Make large swirls throughout the entire loaf.
- Slice half of a banana into little chunks and place them over the swirled batter, if desired.
- Place 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. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Megan - The Emotional Baker says
February 27, 2015 at 1:39 pmI always have an over abundance of bananas, but it’s never a problem! Can’t wait to try this beauty
Rebecca C. says
March 1, 2015 at 8:56 pmThis bread was delicious!! My oldest son & I devoured it! It’s definitely going to be a staple at our house!
Friday Five 3/11: Five Recipes for this Week | Tale of 2 Halfs says
March 11, 2016 at 9:12 am[…] Nutella Swirled Banana Bread I really love to bake, so I try to find one thing a week that I can make that Parker can help with. […]
Alana Q. says
November 28, 2016 at 6:16 pmThis is wonderful. Thanks so much for this recipe – my boyfriend LOVES it, and now I’m popular among his co-workers :D. One question about the Nutella though – because the consistency is so dense it was really hard to swirl it nicely/evenly with the thinner batter. How would you go about making it easier to swirl about? Maybe heating it up a little bit first?
Maegan says
December 1, 2016 at 7:15 amHi Alana! That’s so great to hear! Yes, you could definitely heat the Nutella for about 10 seconds in the microwave to thin it out a bit and make it easier to swirl. You don’t want it too melty or it will just melt throughout the batter when you try to swirl it. Also, make sure you stir the Nutella really well in the jar before using it. Hope this helps. Enjoy!
Amanda says
May 17, 2017 at 5:27 amI made this but left out the butter as I do a similar banana and walnut loaf with no butter, it works just as well and it tastes no different. A lovely moist cake great recipe
Maegan says
May 17, 2017 at 1:34 pmHi Amanda! Love it! Thanks so much for sharing. Enjoy!
Heinzy says
June 8, 2017 at 9:48 amBaker mama, you are an absolute legend. We made this for dessert at a family dinner and it went down amazingly!! Will definitely be using your recipe from now on!!
Maegan says
June 9, 2017 at 6:04 pmYay! Love it! Enjoy Enjoy! 🙂
Leona says
October 23, 2017 at 4:01 amHi Baker Mama, recipe looks delicious can’t wait to try it. How long does the bread usually last once it has been baked ? Thanks
Maegan says
October 24, 2017 at 11:12 pmHi Leona! I recommend 2-3 days at room temperature or about a week if stored in the refrigerator. Enjoy!
Nilani says
December 1, 2017 at 8:12 amHi! I’m making the banana bread right now! I’m sure it’s going to taste amazing but it took a lot longer for me to get a clean tooth pick. I used a glass baking dish so lowered the temperature of the oven slightly, and it took about 1h 45min to get a clean tooth pic. What can you recommend? The top also seems a bit burnt now, but not in an unpleasant way, it’s a nice brown finished look. I’d love to make it again, so any tips would be great!!!
Maegan says
December 2, 2017 at 7:22 amHi Nilani! I’m thinking that it’s due to the lower oven temperature. What size baking dish are you using? Oven temperatures definitely vary so you could probably leave your oven temperature at 350 and still bake it in a glass baking dish. Also, you can cover the loaf with foil when it starts to brown too much on top so the center can continue to bake. Hope this helps. Enjoy!
Pam says
January 28, 2018 at 8:21 amMade this today. Baked mine for about 70min. The bread was a bit too crumbly, was quite too difficult to get nice clean slices. Could it be too much flour or was baked for too long? But I did test at 60min and didn’t get a totally clean fork.
Maegan says
January 29, 2018 at 3:02 pmHi Pam! If the whole loaf was crumbly, it sounds like it was over-baked. When you test it for doneness, you’re likely to get melty Nutella on the knife or toothpick in some areas so testing it in a few spots is important. Also, did you let the loaf cool in the pan for at least 30 minutes before removing it? Sounds like it was just over-baked a bit.
Madhu says
November 22, 2018 at 6:01 amTurned out pretty great and chocolate gave it a boost. I made a few variations by adding half cup milk and blueberries. Initially kept the bread at 480f for 10 mins and then covered the crust with foil and kept at 350 for remaining time.