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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 recipe – 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.
- 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.
How To Make This Nutella Banana Bread
- 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.
- In a large mixing bowl you want to whisk together the flour, baking soda, and salt. And then set aside.
- In a second mixing bowl you want to combine your wet ingredients – oil, eggs, vanilla, bananas, sugar and sour cream.
- 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.
- Spoon half of the banana bread batter into a prepared loaf pan.
- Spoon half of the Nutella on top. You may need to microwave the Nutella first 10-15 seconds to help soften it.
- Take a knife and swirl the Nutella throughout the batter.
- 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.
I find it’s great wrapped up for a week at room temperature as long as they are well covered.
Yes! Allow the bread to cool completely and place them in a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, I just let mine thaw at room temperature and enjoy.
This probably means you did not bake it long enough. Make sure to test with a toothpick, and touch the top. It should spring back when touched. Also, different ovens can run at different temperatures. So it’s best to use an oven thermometer!
More Recipes To Try
Nutella Banana Bread
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups (248 g) granulated white sugar
- 1/2 cup (120 mL) canola oil
- 2 large eggs room temperature
- 1 ½ cups (340 g) very ripe bananas (about 4 medium)
- ½ cup (113 g) sour cream (or greek yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup (160 g) Nutella (chocolate hazelnut spread)
- Preheat and prepare pan. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.
- Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, and salt.
- Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, and vanilla extract and stir until combined.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
- Swirl in Nutella. Microwave the chocolate hazelnut spread for 10-15 seconds so it softens and you can drizzle/spread it. Spoon half of the banana batter into the prepared pan. Drizzle on half of the nutella spread. Swirl with your knife. Repeat with remaining batter and spread.
- Bake. Bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Storage: Keep wrapped at room temperature and store for up to 5 days.
- Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
- Use Ripe Bananas. You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them.
- Mash first. Mash your bananas before adding them to the mixing bowl. I do this by hand with a fork since I have used frozen bananas they are very easily mashed. You could also use a pastry blender, potato masher, or a hand mixer.
- Measure your flour accurately. I use the spoon and level method. You can learn how to measure your flour in this post.
- Careful to not over mix. I like to use a spatula and fold in the dry ingredients by hand. You want to stop mixing once they have been incorporated. Too much mixing = too much gluten forming. Gluten is what will give a bread its chew, but for a banana bread you want less gluten to form. So we can accomplish that by making sure we don’t overmix!
- Use The Right Pan. I used a 9×5 loaf pan. Be sure it’s the right size. And make sure you aren’t using a dark loaf pan, which can bake too quickly and burn.
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