Nutella Banana Bread
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
9 1 inch slices
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Calories
433 kcal
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Course
Breakfast
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Cuisine
International
Nutella Banana Bread
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This Nutella banana bread recipe is not your everyday banana bread. It’s rich and decadent and packed with chocolate chips and ribbons of Nutella swirl.
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Ingredients
- 2 cup all-purpose flour bleached, (250 grams
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoon butter plus extra for greasing the pan, unsalted, softened
- ¾ cup granulated sugar 150 grams
- 2 cups banana very ripe, 3 to 4 medium
- 1 egg
- 1 teaspoon vanilla
- 1 cup chocolate chips divided
- ⅔ cup chocolate hazelnut spread divided, Nutella or other
Instructions
- Preheat the oven to 350°F. Butter and flour a loaf pan, using a parchment sling, if desired (see Notes).
- Sift the flour, baking powder, salt, and baking soda into a small bowl.
- In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer, cream the butter and sugar on medium speed until it is light, about 3 to 5 minutes. Scrape down the bowl as necessary.
- Add the bananas and beat until softened. Add the egg and vanilla and beat on medium speed for one minute.
- Add the dry ingredients and mix on low until just mixed. Do not over-mix.
- Reserve ¼ cup of chocolate chips for the top of the banana bread, and add the remaining ¾ cup of chocolate chips to the batter. Mix by hand.
- Scrape half of the banana bread batter into the loaf pan.
- Dollop ⅓ cup of Nutella onto the top of the batter in large spoonfuls, and use a knife or spatula to swirl the Nutella into the batter.
- Top with the remaining batter and repeat the dollops and swirling with the remaining Nutella.
- Scatter the reserved ¼ cup of chocolate chips on top of the swirled batter.
- Bake for 50 to 60 minutes on a rack in the middle of the oven until a toothpick or knife inserted into it comes out clean (you may need to check in a few places if you stick a toothpick into a chocolate chip). Check it at about 45 minutes and cover the banana bread with a foil tent if it is browning too quickly.
- Cool in the pan for about 10 minutes and then turn onto a cooling rack. It can be sliced when warm, but it is even better after it has cooled, wrapped in foil, and the crust has softened a bit. Store at room temperature for up to one week.
Notes
- This Nutella banana bread uses the creaming method where the butter and sugar are first creamed together. Try to avoid over-mixing your batter when you add the dry ingredients and chocolate chips.
- Similarly it's better to under-swirl your Nutella. That way you get thick veins of Nutella in your banana bread batter.
- Use a parchment sling to preserve the appearance of the chocolate chip top.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
35mg
(12%)
Sodium
241mg
(10%)
Potassium
249mg
(5%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
204IU
(4%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 91 inch slices
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 241mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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