Nutella Banana Bread

5 from 13 votes

This Nutella banana bread recipe is moist and made without a mixer! A chocolate hazelnut spread gets swirled into the banana bread batter before baking for a nutty, banana treat.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices (1 9x5 loaf)

Calories: 406kcal

Author: Heather Perine

Ingredients

2 ½ cups (300 g) all-purpose flour spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups (248 g) granulated white sugar
½ 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
½ cup (160 g) Nutella (chocolate hazelnut spread)

Instructions

Preheat and prepare pan. Preheat oven to 350^oF (180°C). Spray a 9x5” 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. 1 ½ cups (340 g) very ripe bananas (about 4 medium)
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, and salt. 2 ½ cups (300 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt
Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, sour cream 1 teaspoon vanilla extractand vanilla extract and stir until combined. 1 ¼ cups (248 g) granulated white sugar ½ cup (120 mL) canola oil 2 large eggs room temperature ½ cup (113 g) sour cream
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. ½ cup (160 g) Nutella (chocolate hazelnut 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.

Notes

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 9x5 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.

Nutrition