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–+ servings
Elevate the classic banana bread with Nutella delectable twist on a classic! Nutella banana bread is the perfect homely bake for any time! Recipe by movers and bakers
5 from 3 votes

Nutella Banana Bread

Nutella and banana are the perfect pair, so combining them to make this beautifully swirled Nutella banana bread just made sense!
Servings 12 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

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!

Video

Notes

  • 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!
    • Author: Andrea
    Calories: 373kcal
    Course: Dessert, Tea time
    Cuisine: American, British
    Keyword: banana bread, Marbled, nutella, Nutella Banana Bread, Overripe bananas, swirled, Using up brown bananas

    Nutrition

    Calories: 373kcal