Nutella Banana Bread

Who can say no to the timeless blend of bananas and chocolate? This Nutella Banana Bread elevates that perfect combination with swirls of rich, hazelnut-infused Nutella. The result is a moist, flavorful loaf that's ideal for breakfast, dessert, or an indulgent snack at any time of day. Whether you're looking to use up overripe bananas or satisfy a chocolate craving, this recipe is sure to become a go-to favorite.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/nutella-banana-bread/

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A loaf of marbled banana bread with chocolate swirls sits on a cooling rack, with one slice cut to reveal its soft and rich texture. In the background, stacked white plates and gold forks add a touch of elegance to the scene.

Prep Time:10

Cook Time:50

Total Time:1 5

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 9x5-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 flour, ½ tsp fine sea salt, ½ tsp baking soda, ¼ 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 bananas, 160g (¾ cup, packed) brown sugar, 56g (½ cup) neutral tasting oil, 58g (¼ cup) sour cream, 100g eggs (weight is without shell), 28g (2 tbsps) unsalted butter, melted, 1½ 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 66g (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.

Notes

Storing & Freezing: Store in an airtight container for up to 3 days. 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.

Servings: 1 9x5 loaf

Author: trish