Nutella Banana Bread
author’s note
My Favorite Banana Bread Ever!
I’ve made a lot of banana bread over the years, but this one? This is the one I keep coming back to.
It started as a “what can I do with these bananas before they go bad?” situation. I had a jar of Nutella sitting in the pantry (which honestly never lasts long at my house), and on a whim, I decided to swirl it into my go-to banana bread batter.
The first time I made it, it disappeared almost immediately. Like…I turned around and half the loaf was gone. I made it again the next day just to make sure it wasn’t a fluke. It wasn’t.
Now it’s the banana bread I make anytime I want something a little extra. It still has that classic banana bread flavor, but the Nutella swirl takes it to a whole new level. It feels a little special without being any harder to make.
Nutella Banana Bread Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Overripe bananas | The darker and softer, the better flavor and sweetness. |
| Butter & oil | Use both for rich flavor + soft texture. |
| Brown sugar | Adds moisture and deeper flavor than white sugar. |
| Greek yogurt | Make sure to use full-fat for best texture. |
| Nutella | Warm Nutella slightly for easy swirling |
How To Make Nutella Banana Bread
- Prep: Preheat oven and line a loaf pan with parchment or grease well.
- Wet ingredients: Whisk bananas with butter, oil, sugar, vanilla, egg, and yogurt.
- Dry ingredients: Fold in flour, baking soda, salt just until combined.
- Layer: Add half the batter to the pan, swirl in Nutella, then top with remaining batter.
- Bake: Bake until the top is golden and a toothpick comes out with a few moist crumbs.
- Cool: Let it rest in the pan, then cool fully before slicing for clean cuts.
chelsea’s recipe tip
Nutella Banana Bread Tips
- Use very ripe bananas: This makes a big difference in flavor.
- Don’t overmix: Stir the batter until just combined so it stays soft.
- Warm the Nutella: It spreads and swirls way easier.
- Check doneness: Top should be deep golden and set; a toothpick comes out with a few moist crumbs (not wet batter).
- Let the bread cool: This keeps the slices clean and not gummy.
Storage
Store leftovers of this Nutella banana bread in an airtight container at room temp for up to 3 days. It stays soft, but texture is best the first day or two.
To freeze: Wrap slices individually and store in a freezer-safe bag for up to 3 months. Thaw at room temp.
More Delicious Banana Treats:
Desserts
Banana Cupcakes
Snacks
Banana Bites (2 Ways!)
Desserts
Chocolate Banana Muffins
Desserts
Banana Chocolate Chip Cake
Nutella Banana Bread
Nutella Banana Bread is the ultimate treat—moist, flavorful, and packed with swirls of rich Nutella. Sweet, indulgent, and totally irresistible!
Equipment
- 9 x 5-inch bread pan
Ingredients
- 3 very large overripe bananas
- 1 cup + 2 tablespoons light brown sugar tightly packed, divided
- 2 large eggs
- 1/3 cup greek yogurt full-fat
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter melted
- 1/3 cup vegetable oil
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2-1/4 cups white flour
- 5 tablespoons Nutella divided
Instructions
- Preheat oven to 350°F and arrange the rack in the center. Generously grease and line a 9×5-inch loaf pan with parchment paper. It's very important all the ingredients are the same temp so pull out the eggs and Greek yogurt and set aside. Melt butter in microwave and set aside to return to room temperature.
- Remove the peels and place the bananas in a small bowl. Mash the bananas with a fork. We're going for a thick slightly chunky mash. Measure mashed bananas to get an exact and leveled 1-3/4 cups.
- In a very large bowl, add the mashed bananas, 1 cup tightly packed brown sugar, room temp eggs, room temp yogurt, and vanilla extract. Use a hand whisk to briskly whisk until smooth.
- While whisking constantly, slowly stream in the butter and oil. Whisk a few times after until mixture is fully emulsifed and smooth.
- Add salt and baking soda. Whisk until incorporated then add in the flour. Whisk a few times then mix with a spatula just until no dry streaks of flour remain. Do not over mix here.
- Pour half of the batter into the prepared loaf pan and smooth it into an even layer with the spatula. Warm Nutella in the microwave for 20 seconds and drizzle 3 tablespoons right on top. Use a butter knife to gently swirl into the batter. Pour remaining batter on top and smooth into an even layer. Drizzle remaining 2 tablespoons Nutella on top and gently swirl with a butter knife.
- Place the bread on a sheet pan. Bake for 70-80 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs. If needed tent the bread with foil and continue baking until toothpick comes out with moist crumbs or clean. My oven finishes it perfectly at 75 minutes.
- Remove the bread and allow it to cool in the pan for 15 minutes before inverting onto a cooling rack to finish cooling. Don't rush the cool, the residual heat is finishing up the bread! Once cooled for about an hour, slice with a very sharp serrated knife. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Be sure to use the right size loaf pan (9×5 inch) for best results. This bread doesn’t bake up nicely in smaller pans.
Note 2: Let the bread sit in the pan for 10–15 minutes after baking. The bananas and sugar caramelize and create some gooeyness, so resting helps the loaf finish “baking” and firming up before slicing.
Cool the bread on a wire rack so air can circulate. Run a knife around the edges and flip it onto the wire rack. If it’s not lifted, moisture can build underneath and make the bottom damp.
Storage: Store any leftover bread in an airtight container at room temperature. Best eaten within 3 days.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 63g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 312mg | Potassium: 204mg | Fiber: 2g | Sugar: 30g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I transfer this to cooking in an air fryer instead of the oven?
I wouldn’t recommend making this in the Air Fryer!
I’ve made this recipe multiple times and my husband and I are addicted to it!!! It’s such a delicious quick bread, I make it and we eat it for breakfast all week. But every time I’ve made it, it sinks in the middle. I don’t know if I am doing something wrong but I would love some advice for this!
Can this be made into muffins?
I don’t think this recipe would convert particularly well unfortunately
Where in the recipe does the sugar come in? Am I blind or was it skipped from the dry ingredients?
With the wet ingredients!
This is by far my all time favourite banana bread recipe. Everyone who has tried it loved it & I get lots of praises! It’s my go to, every time! Tks Chelsea! ?
Yay! Love hearing that; thanks so much for the comment Shahida 🙂
This sounds really nice and something different to try. Thanks for sharing this recipe.
Simon
I would down this SO quickly Chels, it wouldn’t stand a chance in my kitchen, it would be devoured asap! love the beautiful swirls, another great recipe 🙂