Who can resist the classic combination of bananas and chocolate? This Nutella Banana Bread takes that pairing to the next level. Swirled with creamy, hazelnut-infused Nutella, this loaf is moist, flavorful, and perfect for breakfast, dessert, or an anytime snack. Whether you’re using up ripe bananas or simply indulging a chocolate craving, this recipe will become a new favorite.
Love bananas and chocolate together? You should try my Nutella Banana Crepes, too!

Recipe in a Glance
- Texture: Soft, moist, and dense with a beautiful Nutella swirl throughout.
- Flavor: A rich, indulgent combination of sweet bananas and creamy chocolate hazelnut.
- Ease: Super easy—no fancy techniques needed. Just mix, swirl, and bake!
- Time: About 10 minutes of prep time, 50–60 minutes of baking, and 10 minutes of cooling.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
- egg. 100g (2 large eggs if you’re in North America ), at room temperature.
- sour cream. 58g (¼ cup ) sour cream, at room temperature.
- butter. 28g (2 tablespoons ) of unsalted butter, melted.
PRODUCE:
- bananas. 227g (1 cup) of mashed ripe bananas – about 2-3 large bananas. This recipe is a perfect way to use up overripened bananas! If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!
PANTRY:
- flour. 208g (1⅔ cups) of all purpose flour. I always recommended weighing your flour for accuracy, but if you’re using cups, please use the scoop and level method. To do that, use a spoon to scoop the flour into your measuring cup. Then, level off the top with the back of a knife so the flour is level with the top of the measuring cup.
- baking soda. You need ½ teaspoon. Note that baking soda do expire so make sure yours is still good. To test, you can add a small amount of baking soda to a bowl and then add a few drops of an acidic liquid, like vinegar or lemon juice. If the baking soda fizzes immediately, it’s still good to use. If there’s little to no reaction, the baking soda has lost its effectiveness and should be replaced.
- baking powder. You need ¼ teaspoon.
- salt. ½ teaspoon of fine sea salt. Table salt is ok to use as well.
- sugar. 160g (¾ cup brown sugar)
- oil. 56g (¼ cup) of any neutral tasting oil like canola, vegetable, or avocado oil.
- vanilla extract. 1½ tsp of pure vanilla extract for added flavor.
- hazelnut spread. 66g (¼ cup) of nutella or any other hazelnut spread, plus another 33g (2 tablespoons) for swirling.

Instructions
This Nutella banana bread is so quick and easy to make, and the best part? No softening of butter and no electric mixer required!

STEP 1. Prep. Preheat oven to 350℉ (177℃). Grease and line an 9×5-inch loaf pan with parchment paper, letting excess extend over sides of pan.

STEP 2. Make the flour mixture. In a medium bowl bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.

STEP 3. Make the banana bread batter. In a large bowl bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Add the flour mixture and gently mix with a whisk until just combined and no dry spots remain.

STEP 4. Make the Nutella batter. Transfer about ⅓ of the batter (about 1 cup or 265g – no need to be super precise here though) to a small bowl, then stir in 67g (¼ cup) of nutella.

STEP 5. Transfer to pan. Using a 1/3 cup measuring cup as a scoop, scoop the 2 batters into the baking pan in alternating pattern.

STEP 6. Swirl the top. Spoon remaining 33grams (2 tbsps) of nutella on top of the batter then, using a skewer or wooden pick, gently swirl the nutella into batter. You might need to quickly warm it in the microwave to make the Nutella slightly runny so you can easily swirl it.

STEP 7. Bake until until a toothpick inserted into the center comes out clean or internal temperature reaches 200°F (93°C), about 50-55 minutes. The bread should also have a golden-brown color, and it should spring back slightly when you gently press the top.
How to Know If My Banana Bread Is Done?
Baking banana bread can be tricky, especially when the edges are perfectly cooked but the center remains undercooked. This can lead to a bread that sinks once removed from the oven, leaving you with an uneven texture. So, how can you be sure your banana bread is done?
1. Toothpick Test
The most common method is inserting a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your banana bread is likely done. However, this isn’t always foolproof, especially when the sides are done, but the middle is still raw.
2. Internal Temperature Check
The most accurate way to check if your banana bread is fully cooked is by measuring its internal temperature with a kitchen thermometer. A fully cooked banana bread should reach an internal temperature of around 200°F (93°C). This ensures that the center is properly baked and that the bread will hold its shape after cooling.
3. Visual and Tactile Cues
The bread should also have a golden-brown color, and it should spring back slightly when you gently press the top. If the edges are dark but the middle feels soft and sinks in when touched, it’s a sign it needs a bit more time.

Tips for the Best Nutella Banana Bread
- Use Ripe Bananas: The riper, the better! They add natural sweetness and a strong banana flavor.
- Warm Nutella: Slightly warm the Nutella to make swirling easier.
- Don’t Overmix: Overmixing can make the bread dense. Mix until just combined

Serving Suggestions
Nutella Banana Bread is delicious on its own, but for a special treat, try:
- Spreading a thin layer of Nutella on a warm slice.
- Serving with whipped cream and a drizzle of chocolate sauce.
- Pairing with a cappuccino or glass of milk.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.

❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Nutella Banana Bread
Ingredients
- 208g (1⅔ cup) all-purpose flour *if measuring by cups use the spoon & level method
- ½ tsp fine sea salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 227g (1 cup) mashed very ripe bananas (about 2-3 large bananas)
- 160g (¾ cup, packed) brown sugar
- 56g (½ cup) neutral tasting oil (ex. vegetable oil, canola oil)
- 58g (¼ cup) sour cream at room temperature
- 100g eggs (weight is without shell) *about 2 large eggs if you are in North America
- 28g (2 tbsps) unsalted butter, melted
- 1½ tsp pure vanilla extract
- 66g (¼ cup) nutella
- 33g (2 tablespoons) nutella *slightly warmed
Instructions
- Prep. Preheat oven to 350℉ (177℃). Grease and line an 9×5-inch loaf pan with parchment paper, letting excess extend over sides of pan.
- Make the flour mixture. In a medium bowl bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.208g (1⅔ cup) all-purpose flour½ tsp fine sea salt½ tsp baking soda¼ tsp baking powder
- Make the banana bread batter. In a large bowl bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Add the flour mixture and gently mix with a whisk until just combined and no dry spots remain.227g (1 cup) mashed very ripe bananas160g (¾ cup, packed) brown sugar56g (½ cup) neutral tasting oil58g (¼ cup) sour cream100g eggs (weight is without shell)28g (2 tbsps) unsalted butter, melted1½ tsp pure vanilla extract
- Make the Nutella batter. Transfer about ⅓ of the batter (about 1 cup or 265g – no need to be super precise here though) to a small bowl, then stir in 67g (¼ cup) of nutella.66g (¼ cup) nutella
- Transfer to pan. Using a 1/3 cup measuring cup as a scoop, scoop the 2 batters into the baking pan in alternating pattern.
- Swirl the top. Spoon remaining 33grams (2 tbsps) of nutella on top of the batter then, using a skewer or wooden pick, gently swirl the nutella into batter. You might need to quickly warm it in the microwave to make the Nutella slightly runny so you can easily swirl it.33g (2 tablespoons) nutella
- Bake until until a toothpick inserted into the center comes out clean or internal temperature reaches 200F ( ), about 50-55 minutes. The bread should also have a golden-brown color, and it should spring back slightly when you gently press the top.