Name: Nutella Banana Bread Recipe
Prep time: 15 min
Cook time: PT-491811H57M41S
Total time: PT-491811H57M41S
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ¾ cup granulated sugar; ¼ cup light brown sugar; 1 ½ cups well-mashed overripe bananas (about 3 large bananas); 2 large eggs (room temperature preferred); ⅓ cup sour cream; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon table salt; ⅓ cup Nutella (gently warmed); 2 Tablespoons Nutella (warmed); 1 Tablespoon coarse or regular granulated sugar (optional, for topping)

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Introduction

This Nutella Banana Bread is a moist, tender twist on classic banana bread, layered with creamy swirls of hazelnut chocolate spread. It’s perfect for breakfast, snack time, or a simple dessert that satisfies your sweet tooth and banana cravings all at once.

A rectangular loaf of marbled chocolate and vanilla bread with a textured, cracked top showing swirls of dark chocolate and lighter brown batter, still in a metal baking pan lined with a slightly stained parchment paper on two sides. The pan rests on a soft white and black striped cloth, which is spread out on a white marbled tabletop. Nearby, a wooden cutting board is placed beneath the pan, and a wooden spatula with cursive writing is tucked under the cloth. A golden spoon with smeared chocolate sits on the cutting board, a small white bowl with a spoonful of salt or sugar is on the side, and a bottle with a label stands next to the bowl. A serrated knife with a purple handle lies flat on the marble surface behind the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (softened)
¾ cup granulated sugar
¼ cup light brown sugar
1 ½ cups well-mashed overripe bananas (usually around 3 large bananas)
2 large eggs (room temperature preferred)
⅓ cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon table salt
⅓ cup Nutella (gently warmed)
2 tablespoons Nutella (warmed)
1 tablespoon coarse or regular granulated sugar (for topping, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease the sides and bottom of a 9×5 inch (23×13 cm) bread pan. Set aside.
Step 2: In a large mixing bowl, beat together the softened butter and both sugars with an electric mixer until well creamed and fluffy.
Step 3: Add the well-mashed bananas to the butter mixture and stir until thoroughly combined.
Step 4: Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 5: Stir in the sour cream and vanilla extract until evenly mixed.
Step 6: In a separate medium bowl, whisk together the flour, baking soda, and salt.
Step 7: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
Step 8: Pour about half of the batter into the prepared bread pan and spread it into an even layer.
Step 9: Drizzle ⅓ cup of warmed Nutella over the batter layer. Use a butter knife to gently swirl it into the batter.
Step 10: Pour the remaining batter evenly over the Nutella layer. Drizzle the remaining 2 tablespoons of warmed Nutella on top and swirl gently with a clean knife. If desired, sprinkle the top with coarse or granulated sugar.
Step 11: Bake on the center rack for 65-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Tips & Variations

Use overripe bananas for the best natural sweetness and moisture in the bread.
Warm Nutella slightly to help it swirl more easily into the batter without clumping.
For added texture, sprinkle chopped hazelnuts on top along with the sugar before baking.
Substitute sour cream with Greek yogurt for a tangy twist and similar moisture.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Reheat slices gently in the microwave or toaster oven for a soft, warm treat.

How to Serve

Two thick slices of banana bread lie flat on a white plate with a textured rim. Each slice shows a golden-brown crust with a moist, soft interior that has visible dark chocolate swirls running through the light brown bread layers. The plate is set on a white cloth with black stripes, which rests on a white marbled surface. In the background, there is a wooden board with more banana bread and a white ramekin filled with smooth chocolate spread, next to a silver spoon holding some of the spread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Nutella?

While peanut butter will add a different flavor, it’s thicker and less sweet than Nutella, which might alter the texture and taste. If using peanut butter, consider warming it and possibly thinning it slightly to help with swirling.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or buttermilk. Both will maintain the bread’s moistness and add a slight tang.