For me, there are few smells more comforting than a freshly baked banana bread. It’s the kind of bake that feels like going home: familiar and nostalgic, like a warm welcoming hug in a bake. However, when banana bread overload hits, its good to shake it up! Enter my Nutella banana bread: the classic banana bread combined with Nutella and swirled together for a delectable twist on a classic!
Why Nutella banana bread works so well
- A classic combination. Nutella and banana has long been a favourite flavour of mine, and also my children. It is sweet, chocolatey, nutty and just ultimately comfort food. Naturally, putting it together into a Nutella swirl banana bread just had to be done!
- Store cupboard ingredients. My Nutella and banana bread uses everyday ingredients so there is no need to run to the shops for extras to bake.
- Simple baking, stunning results. Since it is in essence combining wet with dry ingredients and folding together, this banana and Nutella bread recipe is a brilliant and easy way of introducing children to baking. The delicious results are an added bonus too, I must admit!
- Soft, moist, and tender. Bananas add a natural level of moisture to baking, but sometimes it can result in a dense and claggy bake. If you follow my 3 banana banana bread recipe, you will get perfect, fluffy cake results every time. That’s my promise to you!
How to ripen bananas quickly
It is always better to use naturally ripened bananas, as this is what results in the best, deepest and sweetest flavoured fruit. Bought bananas can be placed in a paper bag to speed up the ripening, but this can take a day or two (keep checking!). For a super speedy alternative, simply place the unpeeled bananas on a foil lined baking tray and bake at 150C/300F for 15-30 minutes (depending on how underripe they are). The skins should blacken and the fruit will feel soft underneath. Allow to cool (so you don’t burn yourself!) before mashing to use in your recipe.
What ingredients you need to make banana Nutella bread
- Bananas: the key ingredient in this banana bread Nutella recipe. Use large bananas rather than medium or funsized for plenty of delicious banana flavour!
- Oil: using oil instead of butter helps keep the bake light, but also helps it remain moist for days.
- Milk: part of the liquid content for my banana Nutella bread recipe. I always use full fat milk for maximum flavour.
- Eggs: gives structure and stability to the banana loaf cake as it bakes.
- Vanilla: for added rounded sweetness in the banana bread Nutella swirl.
- Caster sugar: for sweetness in the cake.
- Flour: I use plain (all purpose) flour for this moist banana loaf cake recipe as it allows me to have control of the amount rising agent I use.
- Baking powder/bicarbonate of soda (baking soda): the raising agents used in this bake.
- Salt: enhances the flavours in the banana bread with Nutella swirls. You will not taste it, I promise!
- Nutella: trying not to eat this stuff with a spoon is always a challenge! Essential an ingredient in making my Nutella swirled banana bread.
What tools do I need to make a loaf cake?
- Loaf tin*: to bake the Nutella banana bread in.
- Loaf tin liners*: to line the tin. You can use parchment paper too if you wish, but I find liners are an easy and hassle free option.
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the 4 ingredient banana bread, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Jug*: I use a jug to mix the wet ingredients together before adding them to the dry to make the cake batter.
- Large mixing bowl*: to mix together the banana Nutella bread before baking.
- Sieve*: to remove lumps from the dry ingredients, so everything mixes together evenly.
- Spatula*: for mixing the banana bread ingredients together and levelling the mixture in the tin before baking.
How to make Nutella swirled banana bread
This Nutella banana bread is so simple to make! After mashing the bananas, combine with the rest of the wet ingredients before folding in with the dry. Divide the mixture in two, then stir the Nutella into one portion before alternating the mixture into a loaf tin, swirling together and baking. That’s it, easy peasy!
Step 1: Preheat the oven to 170C/340F and line the loaf tin with parchment paper before setting aside.
Step 2: Mash the bananas, then tip into a large jug. Add in the oil, milk, eggs, vanilla and sugar and whisk to combine.
Step 3: In a large bowl, sift and whisk together the flour, baking powder, bicarbonate of soda and salt. Pour in the wet ingredients and fold everything together until combined.
Step 4: Divide the mixture into two, with one portion being a little bigger than the other. Warm up the Nutella to loosen it slightly, then tip it into the smaller portion of cake mixture and stir to completely combine.
Step 5: Dollop alternate mixtures into the prepared loaf pan, covering it a layer at a time until you have used all the cake mixture. Place the loaf tin in the preheated oven and bake for 60-70 minutes until a skewer inserted comes out clean. If the top is browning too fast, tent it lightly with some foil to it slow down.
Step 6: Once baked, cool the loaf in the tin for 30 minutes before tipping out and leaving to cool completely on a cooling rack. Slice, serve and enjoy!
How to add Nutella to banana bread
Nutella is easiest to combine with the cake batter when its smooth and easily spreadable. With this in mind, I always prefer to gently warm up my Nutella in the microwave for a few seconds, to make it looser. Tip in with half the banana bread mixture and fold through, it should mix together perfectly easily.
Can I swap out Nutella in this banana bread recipe?
Absolutely! Simply swap the Nutella for a classic banana bread recipe on its own, or replace it with an alternative such as peanut butter, Biscoff or chocolate spread.
How to serve Nutella swirl banana bread
This beautiful Nutella loaf is so versatile, you can enjoy it almost any time of day! Why not try:
- For breakfast. Lightly grilled/toasted with a little butter.
- Afternoon tea. Pairs perfectly with a steaming cup of tea or coffee.
- Dessert. Warmed gently and served with a scoop of ice cream or custard.
- Extra indulgence! Spread with an extra spoonful of Nutella, if you’re feeling extra decadent!
Can I make this Nutella banana bread dairy free?
Absolutely! Simply swap out the milk for a dairy free alternative and the Nutella for a dairy free chocolate hazelnut spread and you’re good to go!
How to store banana bread
Nutella banana bread keeps beautifully, which makes it an ideal bake ahead tea-time (or anytime!) treat. Store it at room temperature in an airtight container for up to four days.
Alternatively, wrap cut slices individually and freeze for up to three months. I do this with banana bread and pull out one slice the night before, ready for packed lunches or enjoying the following day once defrosted!
Tips for the best banana bread
- Get some loaf tin liners! Honestly, you can absolutely line the tins using parchment paper, cut out yourself, but it can be such a hassle! Having the liners are so so easy, it makes prep for making any loaf cake a total breeze!
- When making this moist banana bread recipe, ensure all the ingredients are at room temperature. This helps them blend better with the other ingredients, making for a better bake.
- Remember to not overwork the cake mixture once the wet and dry ingredients have been combined. Over mixing will lead to a tougher, chewier cake, not a light and fluffy banana bread as we want it to be.
- Split the cake mixture more 60/40, using the 40 part to combine with the Nutella before baking. Doing this will help you have a more even spread of chocolate and banana mixtures, so you get a better marbled effect after the Nutella banana bread is baked.
- Warm up the Nutella gently before folding in with the cake mixture. I do this in short bursts in the microwave, looking just for the Nutella to be more flowing so that it doesn’t clump when mixed with the cake.
- Allow the loaf to cool down completely before slicing. This will not only make it easier to slice neatly, but also ensure the cake doesn’t crumble and fall apart during cutting. If you want to enjoy it warm, simply warm for a few seconds in the microwave before digging in!
Troubleshooting
If you have any other questions about this banana bread with Nutella swirl, please leave me a comment below, I will do my best to help you. And if you do make this Nutella banana bread recipe, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More recipes for you to enjoy
Looking for more easy banana recipes to make? Then check these beauties out:
4 ingredient banana bread: This 4 ingredient banana bread has to be one of the easiest and quickest recipes to bring together, and with such fabulous results!
Banoffee cupcakes: Banoffee lovers, this one is for you! All your favourite parts of the iconic pie in banoffee cupcakes. A true banana and caramel dream!
Easy fluffy banana pancakes: My fluffy banana pancakes are gloriously thick, light pancakes, perfect served warm with extra banana slices and a drizzle of syrup. Yum!
Thanks for joining me today, friends! Hope you enjoy this delectable variation on a traditional banana bread! As always, happy baking! x
Recommended equipment I used *
| Loaf tin | Loaf tin liners |
| Digital kitchen scales | Measuring spoons |
| Jug | Large mixing bowl |
| Sieve | Spatula |
Nutella Banana Bread
Ingredients
- 3 large bananas, overripe
- 90 ml (¼ cup + 3 tbsp) oil (I use vegetable)
- 210 ml (¾ cup + 2 tbsp) milk
- 2 large eggs
- 150 g (¾ cup) caster sugar
- 1 tsp vanilla
- 420 g (3 cups) plain (all purpose) flour
- 1.5 tbsp baking powder
- 0.75 tsp bicarbonate of soda (baking soda)
- 0.75 tsp salt
- 250 g (¾ cup + 2 tbsp) Nutella
Instructions
- Preheat the oven to 170C/340F and line the loaf tin with parchment paper before setting aside.
- Mash the bananas, then tip into a large jug. Add in the oil, milk, eggs, vanilla and sugar and whisk to combine.
- In a large bowl, sift and whisk together the flour, baking powder, bicarbonate of soda and salt. Pour in the wet ingredients and fold everything together until combined.
- Divide the mixture into two, with one portion being a little bigger than the other. Warm up the Nutella to loosen it slightly, then tip it into the smaller portion of cake mixture and stir to completely combine.
- Dollop alternate mixtures into the prepared loaf pan, covering it a layer at a time until you have used all the cake mixture. Place the loaf tin in the preheated oven and bake for 60-70 minutes until a skewer inserted comes out clean. If the top is browning too fast, tent it lightly with some foil to it slow down.
- Once baked, cool the loaf in the tin for 30 minutes before tipping out and leaving to cool completely on a cooling rack. Slice, serve and enjoy!
Nutella Banana Bread
Absolutely delicious and Andrea’s instructions for making it vey straightforward. 😋
Delighted you enjoyed this, Ann! Thanks so much for taking time to leave a review too 😊
Absolutely delicious! An easy to follow recipe with outstanding results. I loved the texture of this banana loaf as much as the taste.
Thanks Jennifer, so glad you enjoyed it! Thanks for coming over to leave a review too ❤️