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Soft, moist banana bread with generous swirls of Nutella in every slice. An easy bake, that’s s the perfect way to use up overripe bananas. This gorgeous loaf is always devoured in less than 24 hours in our house!
Nicky’s Notes
My absolute favourite banana bread recipe and the first recipe I think of when I notice those spotty bananas lurking in the fruit bowl.
I have a secret jar of Nutella hidden away (from my 16-year-old-could-eat-a-whole-jar-in-one-go son) purely for the purpose of making this banana bread when the craving hits.
Also, does anyone else have about 20 of those little Nutella jars in your glass cupboard? They make perfect water glasses!
I think the 200g size is only available in the UK, but they’re PERFECT! I think all jams/jellies and nut spreads should come in glass jars that can be reused as drinks glasses.
Why do I think you’ll love this banana bread?
- It’s perfectly soft and fluffy, with enough Nutella that you can actually properly taste it.
- Even a couple of friends and family members who aren’t keen on regular banana bread LOVE this version.
- It keeps for up to 3 days a room temp, and it freezes well too!
This recipe is adapted from Broma Bakery’s recipe with just a few little adjustments.
Table of Contents
📋 Ingredients for Nutella Banana Bread
***Full recipe with detailed quantities in the recipe card below***
Bananas
The riper, the better. Bananas that are heavily speckled or with almost black skins are ideal. Avoid firm yellow or green bananas, as they won’t mash as smoothly or provide the same sweetness.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card further below***
Mash the ripe bananas, then combine them with the wet ingredients before gently folding in the dry ingredients. Layer the batter and warmed Nutella in a lined loaf pan, swirl lightly, then bake until risen and cooked through. Cool for at least 30 minutes before slicing.
Recipe Tips
- Warm the Nutella only until it loosens enough to drizzle. It shouldn’t be hot or completely runny. Around 15–20 seconds in the microwave is usually plenty.
- Once the flour has been added, fold only until no dry streaks remain. Overmixing can make banana bread firm or rubbery.
- Take the Nutella drizzle right to the edges so the outer slices get their fair share too. Nobody wants the disappointing, Nutella-less end piece.
- Swirl with a knife using just a few loose movements. Too much swirling will blend the Nutella into the batter rather than leaving defined ribbons.
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Pin ItLeftovers and Freezing Guide
- Allow the loaf to cool completely before storing it.
- Keep it in an airtight container at room temperature for up to three days.
- Individual slices can be frozen. Wrap them individually and place in an airtight bag/container and freeze. Defrost at room temperature.
Nutella Banana Bread Recipe
Ingredients
- 4 very ripe bananas – about 7-8" long
- 120 g (1/2 cup) unsalted butter, melted
- 2 medium eggs
- 120 g (1/2 cup )plain Greek yogurt (full fat)
- 2 tsp vanilla extract
- 240 g (2 cups) plain (all purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 150 g (3/4 cup) caster sugar
- ¾ tsp salt
- 200 g (2/3 cup) Nutella, slightly warmed to soften (I place mine in the microwave for 15-20 seconds)
Instructions
- Preheat the oven to 170C/325F (fan) and line a 2lb loaf tin with a loaf liner.
- Peel the bananas, place in a large bowl and mash with a fork until evenly mashed.4 very ripe bananas
- Add the melted butter and stir, then add in the eggs, yogurt, and vanilla and stir again to combine.120 g (1/2 cup) unsalted butter, melted, 2 medium eggs, 120 g (1/2 cup )plain Greek yogurt (full fat), 2 tsp vanilla extract
- Add the flour, baking soda, sugar and salt to the top of the wet ingredients in the bowl. Give the dry ingredients a little stir with a fork to partially mix, then use a spatula to fold the dry ingredients into the wet ingredients.240 g (2 cups) plain (all purpose) flour, 1 tsp bicarbonate of soda (baking soda), 150 g (3/4 cup) caster sugar, 3/4 tsp salt
- Spoon half of the cake batter into the prepared loaf tin. Drizzle half of the warmed Nutella over the top, ensuring you go right to the edges.200 g (2/3 cup) Nutella, slightly warmed to soften
- Top with the remaining cake batter, then drizzle over the remaining Nutella. Use a knife to swirl the Nutella into the batter slightly.
- Place in the oven and bake for 55-65 minutes, until an inserted knife comes out clean (if the edges of the cake are starting to brown to much towards the end, you can place a sheet of foil on top to prevent it browning further).
- Remove from the oven and cool for at least 30 minutes on a cooling rack. Then slice and serve (see recipe notes for storage).
- Note: If you like, you can warm slices in the microwave (just a few seconds for each slice). I love a warm slice with a scoop of ice cream on top!
Notes
Storage and Freezing:
- Allow the loaf to cool completely before storing it.
- Keep it in an airtight container at room temperature for up to three days.
- Individual slices can be frozen. Wrap them individually and place in an airtight bag/container and freeze. Defrost at room temperature.
Recipe source:
This recipe is based on Sarah’s recipe from Broma Bakery. I make a small few changes in ingredients and cooking method (more banana, slight change to method and longer cooking time). Nutritional information is approximate, per slice, based on this recipe making 12 slices.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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