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A loaf of Nutella Banana Bread with rich chocolate swirl is sliced on baking parchment, with a jar of Nutella in the background on a rustic wooden surface.
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Nutella Banana Bread Recipe

Soft, moist banana bread with generous swirls of Nutella in every slice. This easy bake is the perfect way to use up overripe bananas.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Banana bread, Loaf Cake, Nutella
Servings: 12 slices
Author Nicky Corbishley

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

Calories: 336kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 259mg | Fiber: 2g | Sugar: 27g

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