Nutella Banana Bread

Nutella banana bread is a delicious way to use up ripe bananas when they start getting soft and freckled in the fruit bowl. Instead of making my usual banana bread, I brown a little butter and add creamy Nutella for a rich chocolate hazelnut flavor that pairs perfectly with sweet bananas. The kitchen smells amazing while the butter browns and the loaf bakes, with warm banana and toasted hazelnut aromas filling the house. This moist homemade banana bread has quickly become one of our favorite weekend bakes and is perfect for breakfast, an afternoon snack, or enjoying with a cup of coffee.

Looking for more ways to use up ripe bananas? Try my Caramel Upside Down Banana Bread or this 4-Ingredient Banana Bread with Chocolate Chunk Muffin Mix.

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Why You’ll Love This Nutella Banana Bread!

This is the banana bread I make when I want a little treat. It has everything I love about a classic loaf, with a rich chocolate hazelnut swirl running all the way through and a deeper flavor from the brown butter. Here's why this Nutella swirl banana bread earns a spot in your baking rotation:

• Moist and tender- Overripe bananas and brown butter keep every slice soft, so this Nutella banana bread stays moist for days.
• Brown butter flavor- Taking a few extra minutes to brown the butter adds a toasty, nutty depth that pairs perfectly with the hazelnut in the Nutella.
• That Nutella swirl- Layering and swirling the Nutella twice gives you chocolatey ribbons from the top of the loaf to the bottom.
• Simple pantry ingredients- Aside from the Nutella, this banana Nutella bread recipe uses staples you probably already have.
• Breakfast, dessert, or snack- A slice is just as good with your morning coffee as it is for an after-school snack or a simple dessert.
• A great way to use up bananas- No more tossing those spotty bananas. This is the best reason to let them ripen!

Equipment Needed

• 9x5 inch loaf pan
• Parchment paper
• Light-colored skillet (so you can see the butter change color as it browns)
• Large mixing bowl
• Medium bowl and whisk
• Fork (for mashing the bananas)
• Rubber spatula
• Toothpick or butter knife (for swirling the Nutella)
• Wire cooling rack

Key Ingredients

Brown butter: My favorite part of the recipe. Browning the butter brings out a toasty, almost caramel flavor that makes this the best Nutella banana bread I've made. Just be sure to let it cool before adding it to the batter.

Overripe bananas: The spottier, the better! Very ripe bananas are sweeter, mash easily with a fork, and give the bread its moist texture and big banana flavor.

Eggs: Two large eggs help bind the batter together and give the loaf structure.

Granulated sugar: Adds sweetness and helps give the loaf a lightly crisp, golden top.

Light brown sugar: I use a little brown sugar along with the white sugar for extra moisture and a subtle caramel flavor that goes so well with the brown butter.

Vanilla extract: Just a teaspoon rounds out all the flavors.

All-purpose flour: The bread's base. Spoon and level your flour so the loaf doesn't turn out dry or dense.

Baking powder and baking soda: Using both gives the bread a nice rise and a soft, tender crumb.

Salt: A little salt balances the sweetness and makes the chocolate and banana flavors stand out.

Nutella: The star of this banana Nutella bread! Dollop the chocolate hazelnut spread and swirl it into the batter in two layers so every slice has a beautiful ribbon of Nutella.

Step-By-Step Instructions

Preheat your oven to 325℉. Grease a 9x5 inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides. Those parchment edges make lifting the finished loaf out of the pan so much easier.

Melt the butter in a light-colored skillet, stirring occasionally as it cooks. It will foam, then you'll start to see little golden-brown bits form on the bottom of the pan and smell a lovely nutty aroma. As soon as it's browned, take it off the heat and let it cool. A light-colored pan really helps here because you can see exactly when the butter goes from golden to brown.

In a large mixing bowl, mash the bananas with a fork. I like to leave a few small lumps for texture. Stir in the eggs, granulated sugar, brown sugar, and vanilla extract until everything is combined. Then stir in the cooled brown butter. Make sure the butter has cooled down before adding it so it doesn't cook the eggs.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and gently fold everything together with a spatula until no white streaks of flour remain. Try not to overmix, since that can make the bread tough.

Pour half of the batter into the prepared loaf pan. Add dollops of Nutella over the top, then use a toothpick or knife to swirl it into the batter. Add the remaining batter, dollop the rest of the Nutella on top, and swirl again. Don't worry about making it perfect. Every swirl turns out a little different, and that's part of the fun!

Bake the Nutella banana bread in the preheated oven for 38 to 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let the bread cool in the pan on a wire rack for 10 minutes. Then use the parchment paper as handles to lift the loaf out of the pan and let it cool completely before slicing and serving.

Storage

Once the bread has cooled completely, store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.

For longer storage, keep your Nutella banana bread in the fridge for up to 1 week. Let slices sit out for a few minutes or warm them briefly before serving.

To freeze, wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer bag and freeze for up to 3 months. Thaw on the counter, or microwave a frozen slice for a few seconds for a warm, gooey treat.

Expert Tips

• Use really ripe bananas- Look for bananas with lots of brown spots. They're sweeter and mash more easily, which gives you the most flavorful, moist loaf.
• Watch the butter closely- Brown butter can go from perfectly toasty to burnt quickly. Once you see golden brown bits and smell that nutty aroma, take it off the heat right away.
• Let the butter cool- Warm butter can scramble the eggs, so give it time to cool before stirring it into the banana mixture.
• Soften the Nutella- If your Nutella is stiff, warm it in the microwave for 10 to 15 seconds. It's much easier to dollop and swirl when it's a little softer.
• Don't over-swirl- A few figure-eight swirls are all you need. Swirling too much blends the Nutella into the batter instead of giving you those pretty ribbons.
• Check it early- Ovens vary, so start checking your Nutella banana bread loaf early. If the top browns faster than the center bakes, loosely tent the pan with foil.
• Slice when cool. As tempting as it is to cut into a warm loaf, letting it cool completely gives you cleaner slices.

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