Home > Desserts > Nutella Banana Bread Nutella Banana Bread February 13, 2015 | 20 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Super moist banana bread swirled with Nutella and chocolate chips. This Nutella banana bread is my all time favorite sweet bread; it’s sweet, flavorful, and loaded with chocolate! This banana bread recipe is sure to be a hit in your family! After trying this version, be sure to try this cinnamon swirl banana bread, zucchini bread, or this healthy banana bread. Nutella Banana Bread This bread begins like most banana breads, but is totally the best with a couple of additions: A generous swirl of Nutella and chocolate chips. This banana bread is simple to make and will be a hit with whoever tries it! It’s: Melty Chewy Soft Tender Insanely Moist Chocolatey Super satisfying Irresistible Easy to share and Perfect for on the go breakfasts Is your mouth totally watering yet?!? Because I can hardly control myself looking at these pictures and I only have ONE SLICE left! Must.Make.More. How do you speed up the ripening process for your bananas? There are a few different ways to speed up ripening bananas Preheat the oven to 300 degrees F and place the bananas on a lined baking sheet in the oven. Check them occasionally and flip them if needed. Don’t be alarmed when the peel turns a shiny black — this is when you know they are done! They will also likely “leak” a little bit which is why you place them on the lined baking sheet! This process takes anywhere from 10-30 minutes and you know they are done when they are black! Place the bananas (unpeeled) in the microwave. Take a fork and make a few pokes throughout the skin of the bananas and place (on a plate) in the microwave for 30 seconds. Let cool and push in the banana gently to see if it is soft enough. If not, flip the banana and return to the microwave for another 30 seconds. Continue this process until the bananas are to desired softness/ripeness. Put the bananas in a paper bag and close it loosely. This will speed up the ripening process without using a microwave or oven, but it does take 12-24 hours to get the banana to desired ripeness. Tip: place a ripe fruit in with the banana to further speed up the process. How to mash bananas fast To make sure the banana is mashed really well and you don’t end up with big chunks of banana; mash the ripe bananas with a hand or stand mixer. Peel the bananas, break them in large chunks, and beat them with the mixers until well mashed. Then add in the rest of the wet ingredients! Ripe bananas: about 2 large (or 3 medium) bananas equals one cup. Throughly mash the bananas in a separate bowl with a fork and then pack them tightly in a measuring cup to get an accurate measurement. Quick tips: Same temperature ingredients: use ingredients that are the same temperature. If you’re using eggs straight from the fridge with hot coconut oil it will seize the oil into chunks. I recommend having all the ingredients at room temperature before beginning. Don’t add hot melted butter or coconut oil to the batter: allow the butter to cool to room temperature first or it will melt the sugars and make for a greasy batter. Use super ripe bananas: the more ripe the banana, the sweeter it is and the more flavorful this Nutella banana bread will be. The best bananas to use are in a peel that’s browned all over. Spoon and level the flour to measure: instead of pressing a measuring cup into a bag of flour, use a spoon to spoon it in. This avoids an overpacked measurement of flour which will result in denser and drier bread. Tips continued Use very ripe bananas: the riper the banana, the sweeter and more moist the bread. I wait until my bananas are pretty much brown all over. Avoid low fat Greek yogurt: use a good, flavorful, full fat yogurt for best flavor! Don’t over mix: if you over mix the batter, you’ll end up with a denser loaf of Nutella banana bread. Mix until ingredients are JUST combined. Generously grease bread pan: I like to grease the bread pan with nonstick spray AND lightly dust with flour. Wait about 10 minutes after baking to invert it on to a cooling rack. Mash bananas thoroughly (and quickly): to make sure the banana is mashed really well and you don’t end up with big chunks of banana, mash the ripe bananas with a hand or stand mixer. Peel the bananas, break them in large chunks, and beat them with the mixers until well mashed. Freezing this banana bread Freeze the freshest bread you have. If you just baked it, allow the bread to cool completely before freezing to avoid soggy bread or mold. To freeze: freeze individual slices of bread, completely wrapped in plastic wrap and then stored in a large freezer safe bag or container. Bread freezes safely for 3 months. Individual slices of this banana bread defrost in under 10 minutes at room temperature and take slightly longer to defrost in the refrigerator. More delicious banana treats: Banana Cupcakes with cream cheese frosting Banana Pancakes with vanilla sauce Immune Boosting Smoothie with frozen banana Banana Crepes with a vanilla bean custard Chocolate Banana Muffins reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Nutella Banana Bread 5 from 3 votes - Review this recipe Super moist banana bread swirled with Nutella and chocolate chips. This Nutella banana bread is my all time favorite sweet bread; it's sweet, flavorful, and loaded with chocolate! SAVE TO RECIPE BOX Print Recipe Nutella Banana Bread 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Super moist banana bread swirled with Nutella and chocolate chips. This Nutella banana bread is my all time favorite sweet bread; it's sweet, flavorful, and loaded with chocolate! Course Breakfast, Snack Cuisine American Keyword nutella banana bread Prep Time 30 minutes Cook Time 1 hour 5 minutes Resting Time 15 minutes Total Time 1 hour 50 minutes Servings 12 slices Equipment9x5 inch loaf pan Ingredients1 cup very ripe (brown speckled all over) bananas, mashed (~3 medium bananas)4 tablespoons (56.7g) unsalted butter, melted2 tablespoons coconut oil, melted2 large eggs3/4 cup full fat honey vanilla Greek yogurt1/2 tablespoon vanilla extract2 cups (245g) white, all-purpose flour3/4 cup (140g) white sugar1/4 cup (45g) brown sugar1 teaspoon baking soda1 teaspoon fine sea salt1 cup (170g) milk chocolate chips (or use semi-sweet or dark; whichever you prefer, we like milk best!)1/2 cup Nutella, separated InstructionsPREP: Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper OR generously spray with nonstick cooking spray and flour the interior. Don't skip prepping the pan or the bread likely won't come out very nice.WET INGREDIENTS: In a small bowl, mash the bananas until well mashed and measure out 1 level cup. In a large bowl, combine the 1 cup mashed bananas with 4 tablespoons melted (and cooled to room temperature; don't add hot butter!!) butter, 2 tablespoons melted (and cooled) coconut oil, 2 large eggs, 3/4 cup yogurt, and 1/2 tablespoons vanilla extract. Mix with a wooden spoon until smooth and combined.DRY INGREDIENTS: In a separate large bowl, combine the 2 cups flour, 3/4 cup white sugar, 1/4 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 cup chocolate chips. Whisk to combine. Add on top of wet ingredients and gently fold the dry ingredients into the wet until just combined. Do not over-mix.BAKE: Pour half of the bread batter into the prepared loaf pan. In a microwave safe bowl, add the Nutella and microwave for 15 seconds. Drizzle all but 2 tablespoons Nutella on top of the batter. Smooth with the back of a spoon. Pour the rest of the bread batter on top of the Nutella. Add the remaining 2 tablespoons on top and use a knife to swirl the Nutella into the top half. Bake for 60 to 70 minutes, or until a toothpick when inserted in the center comes out clean or with few moist crumbs. Remove from the oven and let cool for 15 minutes into the bread pan before inverting to a cooling rack (do not rush this; it needs to time to set in the pan!) Once on the cooling rack, allow bread to cool for at least 30 minutes and preferably an hour before cutting in.STORAGE: store any leftover bread in an airtight container at room temperature. Best eaten within 3 days. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.