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Nutella Banana Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This cozy and delicious Nutella banana bread is perfect for the season. It's moist and has the perfect balance between banana and chocolate hazelnut flavors. It's also very easy to make!

Course: Baked Goods
Cuisine: American
Keyword: nutella banana bread
Servings: 1 (9x5) loaf
Author: Tania
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened at room temp (plus more for greasing the pan)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups mashed overripe bananas (about 4 large bananas)
  • 1/3 cup Greek yogurt
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup chocolate hazelnut spread (I use Nutella)
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with butter. Set aside.

  2. Dry ingredients: In a bowl, whisk the flour, baking soda, salt, and ground cinnamon until evenly combined. Set aside.

  3. With a mixer on high speed, cream the softened butter with the brown sugar and granulated sugar until light and creamy, about 2 minutes. Add the eggs, one at a time, mixing on medium speed. Add the mashed bananas, Greek yogurt and vanilla extract, and mix on medium speed until evenly combined.

  4. Gradually add in the dry ingredients to the mixture, combining by hand using a rubber spatula (or using a mixer on low speed). Do not overmix. Set aside.

  5. Prepare the Nutella: Pour the chocolate hazelnut spread (Nutella) into a microwave safe bowl. Microwave for about 15 to seconds, or until it becomes drizzle-able. Stir with a spoon after 10 secs if needed to loosen it up. Note: Do not microwave for more than 25-30 seconds, or it will burn.

  6. Pour half of the banana bread batter into the prepared loaf pan. Smooth it over, and drizzle half of the Nutella over the batter. Swirl it using a knife. Then, pour the remaining banana bread batter on top, smooth it over, and drizzle the remaining Nutella on top. Swirl with a knife, forming designs if desired. Tip: try not to accumulate the Nutella in the center so it's not too heavy, and so it can rise properly.

  7. Bake in the middle rack for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. After about 30 minutes into the baking time, loosely cover with aluminum foil to prevent it from browning too fast.

  8. Remove from oven and let it cool for 20 minutes before removing from pan. Then, carefully remove from the pan and let it cool a little bit more before serving. Enjoy!

Recipe Notes
  • Special equipment: mixer, 9x5 loaf pan, aluminum foil.
  • Nutella: Don't add more Nutella than the recipe calls for. It can make the bread too heavy, preventing it from rising properly.
  • How to prevent your bread from sinking in the middle: 1) Don't open the oven door too much, as changes in temperature will interfere with the rising process, and 2) don't overload the bread with Nutella, which is heavy.
  • Storing: Wrap tightly with aluminum foil or plastic wrap for up to 4 days. Or store in an airtight container. You can leave it on the counter.
  • Freezing: Wrap the bread in aluminum foil and put them in a Ziploc bag. Remove as much air as possible from the bag. Freeze for up to 4 months. Thaw it on the countertop for a few hours. Tip: Wrap banana bread slices separately for ease.