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This Nutella Banana Bread is a soft, moist banana bread swirled with a generous amount of hazelnut chocolate spread. An easy recipe made in under 20 minutes!
This Nutella Banana Bread is soft, moist and incredibly easy. It uses buttermilk for a moist, tender crumb and is lightly spiced so that the banana shines through. My moist banana bread recipe uses sour cream and is flavored with lemon zest!
If you are leaning towards the spice, try this pumpkin bread, pumpkin banana bread, or these banana bran muffins.
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 with these Soft Nutella chocolate chip cookies. 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!
Nutella Swirled Banana Bread
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.
Oh what fun times and fond memories you and your mom had with banana bread. I find comfort in banana bread too. The smell alone takes me back and feel happy. I can so see you coming up with more Nutella recipes soon!
The jar of Nutella is gone and I am scared to buy another because I ate WAY too much of the last jar with a spoon! I do love Nutella…
I agree. Banana bread is total comfort food. And this nutella loaf looks especially comforting. Thank you for sharing!
Thanks, Monet!
Nutella and bread are made for each other. This recipe makes me happy 🙂 Can’t wait to make it.
Agreed! I hope you do make it! Don’t forget to sugar the pan!
Beautiful 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!
Haha! 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!
This 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!
LOL! 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 😉
Ohhh 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
Geez me too! It.Never.Ends. But then I remember the Nutella Swirled Banana Bread in the freezer and I smile again! Mmmmm nutella.
I’m glad you liked my recipe! And the Nutella. It’s awesome!!! Gorgeous photos too!
I didn’t *like* your recipe, Dorothy, I LOVED it!!! And thank you 🙂
Sugaring 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!
I know, right?! Chocolate chip banana bread is another of my personal favorites…then again I eat chocolate chips with just about everything!