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.
Servings: 12 servings
Ingredients
- ½ cup brown butter (9 tablespoons) *see notes
- 3 medium over ripe bananas (about 1 and ½ cups)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 and ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Nutella
Instructions
- Preheat oven to 325℉. Grease a 9x5 inch loaf pan and line with parchment paper.
- In a light colored skillet melt the butter and stir occasionally until the butter browns. Remove from heat to cool. *See notes on how to brown butter.
- In a large mixing bowl use a fork to mash the bananas. Stir in eggs, both types of sugar and vanilla extract and mix until combined. Stir in the cooled brown butter (it is important it is cool so it does not cook the eggs).
- Whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the banana mixture and use a spatula to fold together until no white streaks of flour remain.
- Pour half of the batter into the prepared pan. Add dollops of Nutella over the batter. Use a toothpick or knife to swirl together. Add the remaining banana bread batter to the pan and the remaining Nutella in dollops, using a toothpick to swirl together.
- Bake in the preheated oven for 38-45 minutes or until a toothpick comes out clean when tested in the center of the loaf.
- Let the bread cool on a wire rack for 10 minutes, then use the parchment paper as handles to lift the bread out of the pan to cool completely before slicing and serving.
Notes
For the banana bread you will need to brown the butter and because there is a bit of evaporation in the heating process you should start with 9 tablespoons of butter to achieve a ½ cup.