This Nutella banana bread is moist, soft, and swirled with gooey ribbons of Nutella. I love a banana bread that's packed full of chocolate chip and nuts, so I added chocolate chips and roasted hazelnuts for some crunch and extra chocolate hazelnut flavor. It's a moist, chunky, banana bread that easily comes together in one bowl without an electric mixer, making it so easy to whip up. It's really the perfect, decadent banana bread to make all year and for the holidays.
My ultra creamy Nutella cheesecake is also a huge hit around the holidays!
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🍌 Why you'll LOVE this recipe
- Soft & moist & chunky banana bread: Chunks of gooey banana and a soft, moist, tender texture makes for the best banana bread.
- Nutella swirl: There's a thick layer of of Nutella through the center and on top, creating gooey decadent swirls after the bread is baked.
- Hazelnut and chocolate chip: To boost that Nutella flavor, this banana bread is loaded with chocolate chips and roasted chopped hazelnuts.
- Easy one bowl recipe: You only need one bowl, no electric mixer, and very little time to bring this together.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Bananas: Use ripe, spotty bananas for the BEST banana bread. Even better - freeze spotty bananas and defrost them before adding them in. The freeze- thaw process intensifies the sweetness and banana flavor.
Hazelnuts: Roasting raw hazelnuts yourself gives them a fresh, toasty flavor. You could use pre-roasted hazelnuts too for a shortcut, but freshly roasted hazelnuts taste better.
Nutella: I used brand name Nutella but any chocolate hazelnut spread should work. Make my decadent chocolate Nutella cupcakes with your leftover Nutella.
Cinnamon: Ground cinnamon adds a warmth and works so beautifully with the banana.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Mini semisweet chocolate chips: Mini chocolate chips add tiny bits of chocolate with better distribution throughout the banana bread. Regular semisweet chocolate chips also work great if you want larger chunks. You can use milk chocolate chips if you prefer.
Plain Greek yogurt: This is key to creating a moist and fluffy banana bread. Sour cream also works great if that's what you have on hand.
👩🍳 How to make Nutella swirl banana bread
Step 1: Preheat the oven to 355°F (180°C). Place the hazelnuts on a cookie sheet and roast them in the oven for 5-8 minutes, being careful not to burn them. They're ready when they're fragrant, golden brown, and the skin comes off easily. Let them cool, roughly remove the skins, and chop into pieces.
Step 2: Peel the bananas into a large bowl. Use the back of a fork to mash them roughly. Add the brown sugar, and eggs into the bowl. Whisk together to combine.
Step 3: Add the melted butter, Greek yogurt, vanilla extract, ground cinnamon, and salt into the bowl. Whisk to combine.
Step 4: Add the flour and baking soda into the bowl. Fold the mixture with a whisk to make a batter.
Then, add the chopped hazelnuts (reserving a tablespoon for the top) and the chocolate chips, folding them into the batter.
Step 5: Line a 9" by 5" loaf pan with parchment paper. Transfer half of the batter into the loaf pan and smooth out the bottom. Use a spoon to transfer half a cup of Nutella on top, letting it fall off the spoon in ribbons over the batter.
Step 6: Add the rest of the batter on top and drizzle the remaining Nutella on top. Use a knife to swirl it. Sprinkle the remaining hazelnuts on top.
Step 7: Bake the Nutella banana bread in the preheated oven for 55-60 minutes. The banana bread is ready when a toothpick inserted into the center comes out only covered in Nutella (and not in banana bread batter). Let it cool before removing from the pan and slicing.
✔️ Expert banana bread tips
- Use spotty, overripe bananas for the best banana flavor
- Don't overmix the batter after adding the flour: Overmixing will cause too much gluten development which could create a dense, tough banana bread.
- Use roasted hazelnuts: If you don't roast the hazelnuts they'll have a grassy flavor that doesn't taste much like Nutella. I've provided instructions on how to roast them in your oven.
🥄 Make ahead and storage
This banana bread keeps great at room temperature in an airtight container for up to a few days. Store it even longer in the fridge for up to 5 days or the freezer for up to 2 months.
📖 Recipe FAQs
I haven't tried it but if you substitute the all purpose flour for 1:1 gluten free flour it should work! Let us know if you try it in the comments.
I used the Nutella brand, but you could use any that you prefer.
Yes you can if you don't love a banana bread with nut inclusions. I love a banana bread with walnuts so I love this hazelnut version.
🍞 More related recipes
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📖 Recipe
Nutella Banana Bread
Equipment
- nine inch by five inch loaf pan
Ingredients
- ½ cup hazelnuts raw
- 3 bananas mashed (1 ½ cups)
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup butter melted
- ½ cup plain Greek yogurt or sour cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 cups all purpose flour or whole wheat flour
- 1 teaspoon baking soda
- ½ cup mini semisweet chocolate chips
- ¾ cup nutella
Instructions
- Preheat the oven to 355°F (180°C). Place the hazelnuts on a cookie sheet and roast them in the oven for 5-8 minutes, being careful not to burn them. They're ready when they're fragrant, golden brown, and the skin comes off easily. Let them cool, roughly remove the skins, and chop into pieces.½ cup hazelnuts
- Peel the bananas into a large bowl. Use the back of a fork to mash them roughly. Add the brown sugar, and eggs into the bowl. Whisk together to combine.3 bananas, ½ cup brown sugar, 2 large eggs
- Add the melted butter, greek yogurt, vanilla extract, ground cinnamon, and salt into the bowl. Whisk to combine.½ cup butter, ½ cup plain Greek yogurt, 1 tablespoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon sea salt
- Add the flour and baking soda into the bowl. Fold the mixture with a whisk to make a batter.2 cups all purpose flour, 1 teaspoon baking soda
- Then, add the chopped hazelnuts (reserving a tablespoon for the top) and the chocolate chips, folding them into the batter.½ cup mini semisweet chocolate chips, ¾ cup nutella
- Line a 9" by 5" loaf pan with parchment paper. Transfer half of the batter into the loaf pan and smooth out the bottom. Use a spoon to transfer half a cup of nutella on top, letting it fall off the spoon in ribbons over the batter.
- Add the rest of the batter on top and drizzle the remaining nutella on top. Use a knife to swirl it. Sprinkle the remaining hazelnuts on top.
- Bake the nutella banana bread in the preheated oven for 55-60 minutes. The banana bread is ready when a toothpick inserted into the center comes out only covered in nutella (and not in banana bread batter). Let it cool before removing from the pan and slicing.
Notes
- Use spotty, overripe bananas for the best banana flavor
- Don't overmix the batter after adding the flour to prevent a dense, tough banana bread
- Roast the hazelnuts for the best flavor
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