Nutella Banana Bread

Nutella banana bread combines moist and tender banana bread with a generous swirl of chocolate hazelnut spread. Just 15 minutes to prep and leftovers freeze beautifully!

Recipe includes a how-to video!

Course Bread, Breakfast, quick bread

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings slices

Calories 390kcal

Author Sam Merritt

Equipment

9x5” (23x13cm) bread pan (this is my current favorite, technically a tad smaller than 9x5 but works perfectly!)
Mixing bowls
Electric mixer
Wooden skewer

Ingredients

½ cup (113 g) unsalted butter softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar
1 ½ cups (385 g) well-mashed overripe bananas (usually around 3 large bananas)
2 large eggs room temperature preferred
⅓ cup (80 g) sour cream
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon table salt
⅓ cup (100 g) Nutella (gently warmed, see note)

For topping

2 Tablespoons (40 g) Nutella (warmed, see note)
1 Tablespoon coarse or regular granulated sugar for topping (optional)

Instructions

Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9x5 (23x13cm) bread pan. Set aside.
Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until well creamed.
½ cup unsalted butter, ¾ cup granulated sugar, ¼ cup light brown sugar
Add well-mashed bananas and stir until well-combined.
1 ½ cups well-mashed overripe bananas
Add eggs, one at a time, beating well after each addition.
2 large eggs
Stir in sour cream and vanilla extract.
⅓ cup sour cream, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon table salt
Use a spatula to gently fold dry ingredients into wet until just combined, taking care to not overmix.
Pour about half of the batter into the prepared 9x5” (23x13cm) bread pan and spread into an even layer.
Drizzle ⅓ cup of Nutella over the layer and use a butter knife to gently swirl into the batter.
⅓ cup Nutella
Pour the remaining batter evenly into the bread pan. Drizzle the remaining 2 Tablespoons of Nutella over the surface and use a clean knife to swirl. If desired, sprinkle the top of the Nutella banana bread with sugar.
2 Tablespoons Nutella, 1 Tablespoon coarse or regular granulated sugar
Transfer to center rack of 350F (175C) preheated oven for 65-70 minutes, until a wooden skewer inserted into the center comes out clean or preferably with a few moist crumbs. Allow bread to cool in its pan for 15 minutes before carefully removing to a cooling rack to cool completely before enjoying.

Video

Notes

Nutella

When at room temperature, the Nutella can be pretty thick and difficult to swirl. I like to pop mine in the microwave for 5-10 seconds then stir well so it ribbons easily off the spoon/knife and is easy to swirl.

Sugar for topping

This bakery sugar is my favorite sugar to use on top -- it adds a nice gourmet touch and I use it on most of my muffins!

Storing

Wrap tightly or store in an airtight container at room temperature for up to 3 days. This bread also freezes well: slice and wrap slices individually, freeze for up to 3 months.

Nutrition