Hey! It’s me, Lindsey. Remember me? Life has swept me up recently and not in a fun, vacation-y kind of way.
Several weeks ago when Life was only “very crazy” I made this Nutella Swirled Banana Bread, because I find banana bread comforting and I was in need of some comfort.
Banana bread: second best thing to a hug, no?
My Mom and I would make banana bread on the regular when I was growing up, and then we would eat it together right out of the pan. Before it cooled.
That’s how we roll.
So when I saw this recipe at Crazy for Crust for Dorothy’s Mom’s banana bread, I knew I had to make it. Comfort incarnate. As soon as she said her mom buttered and sugared the pan, I was done for.
And, yes, sugaring the pan is EVERYTHING.
You will love that this banana bread has a soft, rich texture with the kind of crumb that only comes from using buttermilk.
That swirl of Nutella on the top? That’s my little touch of decadence. It’s the perfect added sweetness, so that there is a little Nutella in every bite, but it doesn’t overwhelm the banana flavor of the bread. You will keep going in for slice after slice! Addicting!
Plus we know I have had a wee bit of a Nutella Problem recently. And you don’t even know the half of it. Let’s just say there was a spoon involved.
This recipe actually blends the banana, eggs and buttermilk together before adding it to the other wet ingredients, which eliminates the uneven distribution of banana problem that I have with a lot of other recipes. It’s my new favorite method!
I love that the bananas shine in this quick bread. No crazy spices to mask the beautiful banana flavor. Absolutely wonderful!
This Nutella Swirled Banana Bread has a soft, rich texture and the kind of crumb that only comes from using buttermilk. The nutella swirl adds just a touch of sweetness!
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 medium ripe bananas (brown spots but not black)
- 2 large eggs
- 7 tablespoons buttermilk
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- ½ cup Nutella or chocolate hazelnut spread (be sure to mix up the jar)
Instructions
- Preheat the oven to 375°. Butter a 9x5x3 inch loaf pan (mine was longer and skinnier with the same volume, so that works too!) and then pour a little sugar into the bottom of the pan, tap the sugar around until it creates an even sugar layer. Tap out any excess.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- Put bananas, eggs and buttermilk into a blender and blend until smooth. [I used an immersion blender for this task because I hate my blender.] Set aside.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Pour half the banana mixture and half the flour mixture into the butter mixture, and mix with a hand mixer just until smooth. Repeat with the remaining banana and flour mixture. Pour into prepared pan.
- Place dollops of Nutella on top of the batter. I used 5. Using a bamboo skewer or knife, gently poke the Nutella and spread in swirls on top of the batter.
- Bake in preheated oven 50-60 minutes or until a toothpick comes out with a few clinging crumbs attached.
- Cool completely before removing from loaf pan. I love how Dorothy includes in her instructions that you can cut slices from the pan after 15-20 minutes. Clearly Dorothy speaks my language!
Notes:
Recipe from Crazy for Crust
45 Comments
Gayle @ Pumpkin 'N Spice
July 9, 2014 at 10:02 amI am a sucker for anything with Nutella in it, and banana bread is my absolute favorite, so I love this combination! Definitely drool-worthy! Gorgeous pictures, too!
AmericanCooking22
July 9, 2014 at 10:24 amThank you, Gayle! Me too!
Kristine @ Kristine's Kitchen
July 9, 2014 at 10:24 amThis looks amazing, Lindsey! Buttering AND sugaring the pan? Brilliant! I have yet to swirl Nutella into my banana bread, but you’ve got me convinced that I must soon!
AmericanCooking22
July 9, 2014 at 10:31 amSugaring the pan changed my life! The only problem is that I want to do it on every bread, and, believe it or not, I do try to be healthy most of the time! lol
Josephine
July 9, 2014 at 11:09 amHi Lindsey,
This sounds disgustingly delicious. I can’t wait to try it. I forgot to tell you that I made a double recipe of your rosemary chicken last week (it has become my favorite chicken recipe!), and then the salad that goes with it, and then a double recipe of the mini cobblers. It made for several days of lovely dinners. Thank you!
AmericanCooking22
July 9, 2014 at 11:59 amI was wondering how the salad and the cobbler making went! I’m so glad you liked them both! The rosemary chicken is my favorite…it’s getting to the point where I feel boring! I was actually just thinking about how I need to add pork chops to my shopping list so I can try your pork version.
This bread is disgustingly delicious! lol!
Bill
July 9, 2014 at 12:59 pmNow that’s a banana bread!! With nutella? Brilliant! Great post, Lindsey. I have to try this one!
AmericanCooking22
July 9, 2014 at 1:58 pmOh yes! Nutella and banana bread is a happy marriage! Thanks, Bill!
Anne
July 9, 2014 at 4:44 pmOMG, GENIUS!!! That looks absolutely amazing!!!!! I want a slice NOW!!! Gimme some will you? 🙂
AmericanCooking22
July 9, 2014 at 5:01 pmlol thanks, Anne! Come on over! I have some in the freezer 🙂
Christin@SpicySouthernKitchen
July 9, 2014 at 6:37 pmWhy have I never thought to sugar the pan before?!? Amazing! I so love banana bread, but I’m sure I would love it even more with Nutella swirled in!
AmericanCooking22
July 9, 2014 at 6:38 pmI know, right?! So smart!
Kristi @ Inspiration Kitchen
July 9, 2014 at 8:38 pmLooks delicious Lindsey and the photos are gorgeous too!
AmericanCooking22
July 9, 2014 at 9:37 pmThanks! I set my white and black point just like you taught me 😉
Kristi @ Inspiration Kitchen
July 10, 2014 at 9:41 amGood! They look absolutely fantastic! I hope you found it helpful – and I hope you think it made a difference in your photos!!! {hugs}
AmericanCooking22
July 10, 2014 at 10:59 amIt did!!! I’m still not totally pleased with the ones with the white plate in them, but I couldn’t get them any better. Let me know if something is glaringly obvious to you! {HUGS}
Ella-HomeCookingAdventure
July 10, 2014 at 12:37 amOh.. beautiful. Love the add of Nutella on top and the sugar. I would say it’s the perfect treat for a good coffee.Hope everything goes well..
AmericanCooking22
July 10, 2014 at 11:12 amThanks, Ella 🙂 Mmmm definitely perfect with coffee!
Alessandra // the foodie teen
July 10, 2014 at 7:21 amSugaring the pan = absolute genius! And I’ve always loved adding a dollop of chocolate spread or chocolate chips to my banana bread, so I’m sure I’d love this!
AmericanCooking22
July 10, 2014 at 11:05 amI know, right?! Chocolate chip banana bread is another of my personal favorites…then again I eat chocolate chips with just about everything!
Dorothy @ Crazy for Crust
July 10, 2014 at 9:52 amI’m glad you liked my recipe! And the Nutella. It’s awesome!!! Gorgeous photos too!
AmericanCooking22
July 10, 2014 at 10:53 amI didn’t *like* your recipe, Dorothy, I LOVED it!!! And thank you 🙂
Consuelo - Honey & Figs
July 10, 2014 at 4:39 pmOhhh there’s nothing more comforting than a warm slice of banana bread with a big dollop of nutella on top. I’m sooooo dying over this!
And I hope you get some relax soon gal! xxx
AmericanCooking22
July 10, 2014 at 10:34 pmGeez me too! It.Never.Ends. But then I remember the Nutella Swirled Banana Bread in the freezer and I smile again! Mmmmm nutella.
Lilli @ Sugar and Cinnamon
July 10, 2014 at 7:18 pmThis bread looks so delicious! My Mum and I used to make banana bread all the time as well, except she always either burnt it or it was raw in the middle! (Which I kind of didn’t mind because the chocolate chips would be all melty). I’ve never added nutella before but that is such a good idea!
AmericanCooking22
July 10, 2014 at 10:33 pmLOL! Ours was always a little bit raw in the middle and then we would fight over the middle section! Hubs is not a fan of raw-ish bread, so I am learning how to fully cook things 😉
Wendy
July 10, 2014 at 8:17 pmBeautiful photos of a beautiful banana bread! I remember reading Dorothy’s post about her mom’s banana bread and wanting to try the sugared pan idea. I pinned, then I forgot. Thanks, Lindsey, for baking this luscious loaf and reminding me! The Nutella looks so pretty on the top and the flavors go so well with the banana. I am making this soon, before I can forget again!
AmericanCooking22
July 10, 2014 at 10:22 pmHaha! I know that feeling! But when I was staring at a whole bunch of bananas about to liquify, the mind turns immediately to banana bread! I hope you do bake it! I bet your son would love it! It actually solicited a text from my younger brother requesting it when he comes to visit this month!
Kathy @ Olives & Garlic
July 10, 2014 at 9:21 pmNutella and bread are made for each other. This recipe makes me happy 🙂 Can’t wait to make it.
AmericanCooking22
July 10, 2014 at 10:20 pmAgreed! I hope you do make it! Don’t forget to sugar the pan!
Monet
July 11, 2014 at 12:23 amI agree. Banana bread is total comfort food. And this nutella loaf looks especially comforting. Thank you for sharing!
AmericanCooking22
July 11, 2014 at 11:02 amThanks, Monet!