Nutella Banana Bread

Nothing beats a slice of warm banana bread. And I love it even more when it’s Nutella banana bread. This Nutella banana bread recipe couldn’t be easier, and is a delicious way to use up those ripe bananas!

 

Is it just me, or do you always have a few bananas leftover at the end of the week. I always get some in my grocery order because it’s such an easy portable snack for me to take to work. But I somehow never get around to eating them all. But the best thing about bananas as when they look like they are past their prime for eating..means they are just perfect for banana bread!

So here’s what I do. I throw them in my freezer until I have enough to make some banana bread. Sometimes in a week I have the perfect amount. And if not, I add each ripe banana to my freezer collection. And then when the banana bread craving strikes – Voila! I have ripe bananas in my freezer waiting for me. 

Now I could have made my chocolate chip banana bread again. Easy. Delicious. Or maybe make it healthy this time, and make my Healthy Banana Bread Recipe or my Whole Wheat Banana Bread. But this time, my weekly batch and freezer bananas went to making a really fun twist on my classic banana bread made with sour cream– Nutella banana bread!!

Because bananas and Nutella are just a happy, happy marriage, aren’t they? The Nutella gets swirled into the middle fo the bread and some on top of the bread before baking. So you get a Nutella swirl of goodness in your banana bread with every bite.

Ok enough talk. Let’s make banana bread!!!

Use Ripe Bananas!

First let’s talk bananas. Your bananas for banana bread should very ripe. Black and speckled. This will mean they are very ripe so the sugars have really come through. 

Ingredients Needed

Ingredient Notes

• Bananas – Of course we need bananas. I just mash mine in a bowl with a fork before I start. And be sure that you use very ripe bananas, that are black and speckled in color. 
• Sour Cream – This adds fat and richness. You could try swapping out for greek yogurt, which I did in my healthy banana bread recipe.
• Nutella – I love using a chocolate hazelnut spread that’s free of palm oil – I love using the Whole Foods organic variety. Or try making your own homemade Nutella!

How To Make This Nutella Banana Bread

1. In a separate bowl, you want to mash your bananas. I just do this with a fork. It’s easier to get this done ahead of time, and have them mashed ready to go. I used 4 bananas about 1 1/2 cups.
2. In a large mixing bowl you want to whisk together the flour, baking soda, and salt. And then set aside. 
3. In a second mixing bowl you want to combine your wet ingredients – oil, eggs, vanilla, bananas, sugar and sour cream. 
4. Now using a spatula, fold in the dry ingredients.

BAKING 101: Do NOT Overmix! Overmixing will cause the gluten in the flour to form and too much gluten creates a tough bread. So stop mixing once the last streak of flour is incorporated.

1. Spoon half of the banana bread batter into a prepared loaf pan.
2. Spoon half of the Nutella on top. You may need to microwave the Nutella first 10-15 seconds to help soften it.
3. Take a knife and swirl the Nutella throughout the batter.
4. Repeat with the remaining batter and Nutella. Spoon the remaining batter on top of the Nutella. Spoon the rest of the Nutella on top and swirl it through like in step 2.

HEATHER’S BAKING TIP: You may need to microwave the Nutella first 10-15 seconds to help soften it.

Heather’s Best Baking Tips

• Measure your flour correctly – The best way is to use a scale and measure by weight. If you do use your measuring cups, then be sure to give your flour a stir as it can settle and get packed in while it’s in the container. Then scoop with a spoon into the cup and then level off with a flat edge. For more on how and why to measure your flour you can read this post. 
• Prepare your pan first. You want to make sure to get your loaf pan ready before you start measuring. I like to use grease with non-stick cooking spray, line with parchment paper, and then give it one more spray.
• Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your banana bread tough and chewy.
• Test for doneness. It can be tough to tell if your banana bread is done. I like to use a toothpick inserted into the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes. 

Recipe FAQ’s

More Recipes To Try

• Chocolate Chip Banana Bread
• Banana Cake
• Peanut Butter Banana Cupcakes