The first time I tried nutella was in France, on my honeymoon. I thought French kids were the luckiest people on earth. There was no way my mom would have given me a chocolate hazelnut spread on anything. (For the record it was the 1960s, she was a hippy and didn’t allow any sugar at all. Hence my full on sugar rebellion and career as a pastry chef.) French kids get nutella for breakfast, on their bread at lunch or as a late night snack. They all seemed healthy enough, so I think the French moms are on to something. My honeymoon was 23 years ago and in the meantime we Americans have had a hazelnut spread revolution of our own. Now you can find it on the shelves of Costco and 7-eleven. My house is never without a jar.
I’ve spread nutella on just about everything, but one of my favorites is freshly baked banana bread. In an “aha! moment” I decided to swirl the nutella right into the batter and bake them together. I’m not claiming to have discovered this combo, but I believe this may be the tastiest pairing ever there was. I now always make two loaves of nutella swirled banana bread, otherwise it disappears too quickly. One we eat while it is still warm and a bit gooey, the other sits for breakfast the next day. It is magnificent and super simple to make.
This is a short video I made with Craftsy on this recipe. In the video I only make one loaf, but I always bake two!
How to Make Banana Bread with Swirls of Nutella
You’ll find a recipe card at the bottom of this post.
Preaheat oven to 350°F. Grease two Loaf Pans (8.5 x 4.5 x 2-3/4-Inches) with butter, lined with buttered parchment.
Mash the bananas with a Potato Masher, so they still have some small lumps, set aside.
In a stand mixer fitted with the paddle attachment, combine the sugar, butter, milk, eggs, and vanilla. Whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the sugar/butter mixture, just until smooth. Add the bananas and mix just until they are combined.
Heat the nutella in a microwave for about 20 seconds to soften it. If you don’t use a microwave, you can heat the nutella over a double boiler for a couple of minutes. Drizzle 2/3 of the nutella over the banana bread batter.
Using a rubber spatula gently fold the nutella into the batter, trying not to over mix, so you can see the swirls when it is baked.
Carefully divide the batter into the pans, trying not to overly mix the batter, so the swirls stay well defined.
Add the rest of the nutella and swirl into the batter.
Bake for about 45 mintues or until a tester comes out clean.
Allow to cool in pan for about 10 minutes on a cooling rack.
Remove and eat one of them while it is still warm and gooey.
Save the other nutella swirled banana bread for the next day and serve with more melted nutella.
- 2 cups (480g) mashed very ripe bananas (about 4 large)
- 1 cup (200g) lightly packed brown sugar
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (120ml) whole milk
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 1/3 cups (400g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1/2 cup (140g) Nutella
- Preheat the oven to 350 degrees F / 175 degrees C. Generously grease two 8 by 4-inch / 20 by 10cm loaf pans, then line them with greased parchment paper.
- In a large bowl, combine the bananas, brown sugar, butter, milk, eggs, and vanilla and mix well with a wooden spoon.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until smooth.
- Heat the Nutella in the microwave for about 20 seconds to soften.
- Divide half of the banana batter between the prepared pans. Drizzle half of the Nutella over the two pans and run a knife through the batter in a zigzag pattern to distribute.
- Add the remaining batter to the pans, top with the remaining Nutella, and swirl into the batter with the knife again.
- Bake until a tester comes out clean, about 50 minutes. Let the cakes cool in the pans for about 10 minutes, then remove from the pans and set on a wire rack to cool completely before serving.