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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.. 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..
Thanks, Ella 🙂 Mmmm definitely perfect with coffee!
Looks delicious Lindsey and the photos are gorgeous too!
Thanks! I set my white and black point just like you taught me 😉
Good! They look absolutely fantastic! I hope you found it helpful – and I hope you think it made a difference in your photos!!! {hugs}
It 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}
Why 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!
I know, right?! So smart!
OMG, GENIUS!!! That looks absolutely amazing!!!!! I want a slice NOW!!! Gimme some will you? 🙂
lol thanks, Anne! Come on over! I have some in the freezer 🙂
Now that’s a banana bread!! With nutella? Brilliant! Great post, Lindsey. I have to try this one!
Oh yes! Nutella and banana bread is a happy marriage! Thanks, Bill!
Hi 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!
I 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!
This 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!
Sugaring 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
I 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!
Thank you, Gayle! Me too!