5 from 6 votes
Nutella Banana Bread
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.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
9
1 inch slices
Calories:
433 kcal
Course:
Breakfast
Cuisine:
International
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.
Cup of Yum
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
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: 9 1 inch slices
Amount Per Serving
Calories 433
% 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.