Banana bread just got a glow-up! My Nutella banana bread is soft, moist, and swirled with a generous ribbon of chocolate hazelnut spread. Just 15 minutes to prep and leftovers freeze beautifully! Recipe includes a how-to video!
Nutella Swirled Banana Bread
If you love banana bread and Nutella, my Nutella banana bread i the best of both worlds. It’s a moist and tender banana bread swirled with chocolate hazelnut spread for a bakery-style treat that’s easy to make at home.
While, sure, you always could just spread some Nutella over a slice of banana bread, this version adds thick, luscious ribbons of Nutella throughout the bread and on top, and the flavor is next-level. I love it warm, toasted, and covered in butter (over the top, yes, but so worth it).
Why You’ll Love This Recipe
Bakery-style flavor and appearance: We’ll use my popular banana bread recipe as a base (flavored with vanilla, brown sugar, and lots of banana!) and then swirl the Nutella in. I needed something slightly more sturdy than my classic version in order to support a nice thick ribbon of Nutella, and with just a few modifications, it worked perfectly. It looks and tastes so gourmet, but is actually super easy!
Perfect for using up overripe bananas! If your family is inconsistent with their banana consumption (🙋♀️), you need this recipe. It repurposes three large overripe bananas that would otherwise end up in the trash or compost bin.
Only 15 minutes of prep. And it’s easy peasy too! Your mixer will do most of the work (though once you are ready to add the dry ingredients, use a spatula!).
Simple ingredients (pantry staples!): You should have everything in your pantry/fridge already–don’t you love when that happens?!
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Ingredients
Let’s chat about a few choice ingredients before we begin.
Bananas. Use super ripe, spotty, mostly-brown bananas for the best results. The more ripe your bananas, the sweeter and more flavorful the bread will be (underripe bananas can result in bland/dry banana bread, though you can always try roasting them!).
Sugar. A blend of granulated and brown sugar adds depth and moisture without making things too heavy and still allowing the Nutella flavor to shine.
Eggs. It’s best if your eggs are at room temperature when you add them; this allows them to incorporate more easily and yields a more uniform batter. If you forget to set them out ahead of time, use my trick to quickly bring eggs to room temperature.
Sour cream. Sour cream haters, I promise you won’t be able to detect it in the final product! Just like in my best blueberry muffin recipe, this ingredient adds moisture and amazing depth of flavor, making our banana bread incredibly tender.
Nutella. You’ll need a heaping ⅓ cup. It will be easier to swirl the Nutella into the batter if you microwave it for 5-10 seconds beforehand; it’s much thicker when at room temperature.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: I like to add a light sprinkle of coarse sparkling sugar on top of my banana bread before baking for a bakery-style look and added crunch. It’s a fun plus but not mandatory.
How to Make Nutella Banana Bread
Step 1: Make the batter. Cream the butter and sugar until combined, then stir in the mashed bananas. Add the eggs one at a time before stirring in the sour cream and vanilla. Put your mixer away at this point–you won’t need it anymore! In a separate bowl, whisk the dry ingredients together, then gradually fold them into the wet ingredients until the batter is just combined. Do not over-mix!
Step 2: Add the Nutella filling. Pour half of the batter into a greased or parchment lined bread pan, then drizzle ⅓ cup of Nutella overtop. Gently swirl the Nutella into the batter with a knife. Don’t be too vigorous with your swirling; you still want a distinct Nutella layer.
Step 3: Swirl/sugar the top. Add the remaining batter, then drizzle the final tablespoons of Nutella overtop. Swirl the Nutella into the batter with your knife again, then add a sprinkle of coarse sugar over everything (if you like!).
Step 4: Bake. Transfer to the preheated oven and bake until a skewer comes out clean or with a few moist crumbs, about 65 minutes or so. Let the bread cool for 15 minutes before removing from the pan and onto a cooling rack to finish cooling.
SAM’S TIP: A parchment sling makes removing your Nutella banana bread from its pan a breeze! I do this with everything from brownies (like my banana brownies) to Rice Krispie treats.
Frequently Asked Questions
If you don’t want to use sour cream specifically, you could substitute plain, full fat Greek yogurt. I don’t recommend leaving this ingredient out entirely though–while you won’t “taste” it in the final product, you will notice the moisture and depth of flavor it adds.
I haven’t tried this recipe as muffins, but I suspect it will work. If you do try it, I’d love to know how it goes for you!
I do have recipes for chocolate banana muffins and chocolate chip banana muffins, if you’d like to try those.
Peanut butter can be very drying compared to Nutella, so I’m not quite sure how it would substitute here. If you’d be interested in a peanut butter banana bread, let me know in the comments. And in the meantime, feel free to throw some peanut butter chips into the batter here!
I have a few more banana bread recipes if you want them, like my chocolate banana bread or my banana coffee cake!
Enjoy!
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Nutella Banana Bread
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Servings: 10 slices
Calories: 390kcal
Instructions
Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9×5 (23x13cm) bread pan. Set aside.
Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until well creamed.
½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
Add well-mashed bananas and stir until well-combined.
1 ½ cups (385 g) well-mashed overripe bananas
Add eggs, one at a time, beating well after each addition.
2 large eggs
Stir in sour cream and vanilla extract.
⅓ cup (80 g) sour cream, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, and salt.
2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon table salt
Use a spatula to gently fold dry ingredients into wet until just combined, taking care to not overmix.
Pour about half of the batter into the prepared 9×5” (23x13cm) bread pan and spread into an even layer.
Drizzle ⅓ cup of Nutella over the layer and use a butter knife to gently swirl into the batter.
⅓ cup (100 g) Nutella
Pour the remaining batter evenly into the bread pan. Drizzle the remaining 2 Tablespoons of Nutella over the surface and use a clean knife to swirl. If desired, sprinkle the top of the Nutella banana bread with sugar.
2 Tablespoons (40 g) Nutella, 1 Tablespoon coarse or regular granulated sugar
Transfer to center rack of 350F (175C) preheated oven for 65-70 minutes, until a wooden skewer inserted into the center comes out clean or preferably with a few moist crumbs. Allow bread to cool in its pan for 15 minutes before carefully removing to a cooling rack to cool completely before enjoying.
Notes
Nutella
When at room temperature, the Nutella can be pretty thick and difficult to swirl. I like to pop mine in the microwave for 5-10 seconds then stir well so it ribbons easily off the spoon/knife and is easy to swirl.
Sugar for topping
This bakery sugar is my favorite sugar to use on top — it adds a nice gourmet touch and I use it on most of my muffins!
Storing
Wrap tightly or store in an airtight container at room temperature for up to 3 days. This bread also freezes well: slice and wrap slices individually, freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 390kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 308mg | Potassium: 237mg | Fiber: 2g | Sugar: 33g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
