Description
This Nutella Banana Bread recipe combines the moist sweetness of ripe bananas with the rich, chocolaty swirl of Nutella, creating a deliciously unique twist on classic banana bread. Perfect for breakfast, a snack, or dessert, this loaf offers a tender crumb and luscious marbled Nutella layers for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon baking powder (2 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 6 ripe bananas, mashed (about 3 cups or 675 grams)
- ½ cup brown sugar (107 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs, room temperature (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup Nutella (135 grams, store-bought or homemade)
Instructions
- Prepare the Pan and Oven: Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This ensures even distribution of the leavening agents and salt.
- Combine Wet Ingredients: Using a hand mixer on medium speed, beat the melted butter, mashed bananas, brown sugar, granulated sugar, eggs, and vanilla extract together for about 3 minutes until smooth and well incorporated.
- Add Dry to Wet: Gently fold the flour mixture into the banana mixture by hand until just combined, being careful not to overmix, to maintain a tender crumb.
- Warm Nutella: Place the Nutella in a small microwave-safe bowl and warm it in the microwave for 30 seconds to soften and thin it, making it easier to swirl.
- Layer Batter and Nutella: Pour half of the batter into the prepared loaf pan. Spoon half of the warmed Nutella over the batter. Use a knife to swirl the Nutella into the batter. Repeat the process with the remaining batter and Nutella, creating beautiful Nutella swirls throughout the loaf.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the banana bread cool in the pan for about 15 minutes, then remove from the pan and slice. Serve warm or at room temperature.
Notes
- Using ripe bananas with brown spots will give the bread the best flavor and sweetness.
- Line the loaf pan with parchment paper for easy removal and cleaner slices.
- If Nutella is too thick to swirl properly, gently warming it makes swirling easier.
- Do not overmix the batter once the flour is added, as this can make the bread tough.
- Baking time may vary slightly based on your oven; start checking at 60 minutes.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
