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Nutella Banana Bread Recipe. Banana bread has just gotten a lot more interesting with loads of Nutella swirls in the cake. Must-bake recipe!
Everyone loves a good loaf of banana bread, especially when it’s hot-off-the-oven with the smell of bananas, eggs, and butter lingering in the kitchen.
The thought of having a slice of banana bread with your favorite cup of coffee for breakfast, afternoon tea, or anytime of the day is enough to set many stomachs rumbling.
On Rasa Malaysia, my banana bread recipe is one of the most popular recipes on the site, and the most-pinned image on Pinterest (if you use Pinterest, please remember to follow my boards and pin my images!).
Now what could be better than the good old banana bread?
I have an idea, slap on some Nutella (check out all my Nutella recipes) and swirl it with your banana bread to make Nutella banana bread.
I know I’ve gotten your attention with the sheer mention of Nutella, right?
Yes, that’s exactly the recipe I am sharing today: Nutella banana bread that’s guaranteed to get your mouth salivating at the very thought of it.
Imagine slices after slices of moist banana bread, with Nutella swirls generously integrated with each bite.
Not enough Nutella, not a problem, you can slather more Nutella on the banana bread before eating.
It’s sinfully delicious and so addictive, you just can’t stop eating especially when they are just out of the oven.
This Nutella banana bread recipe from A Cup of Jo is a keeper.
It’s buttery, very moist (even after a couple of days), with deeper and richer flavor from brown sugar.
I strongly urge you to try the Nutella banana bread recipe, print it out, and start baking it pronto.
Your stomach and everyone whom you share it with will forever love you for the sweet treat!
How Many Calories per Serving?
This recipe is only 586 calories per serving.
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Nutella Banana Bread
Ingredients
- 3 large ripe banana (mashed)
- 1 cup brown sugar
- 1/2 cup butter (melted)
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup nutella
Special Equipment:
- 4 mini loaf pans (lined with buttered parchment paper.)
Instructions
- Preheat the oven 350°F (176°C).
- Put Butter, Eggs, Milk, Vanilla extract and Sugar in a bowl, whisking for 2 minutes.
- Combine the Flour, Baking powder, Baking soda, Banana and Salt, mix until well combined.
- Place the Nutella in a bowl and microwave for 20 seconds to soften it.
- Drizzle the Nutella over the banana bread batter.
- Divide batter into the paper lined loaf pans, 2/3 full. Bake for 35 minutes.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi, can reduce the salt to 1/2 teaspoon? tried once using 1 1/2 tspoon and turned out salty.
i only have a regular size loaf pan instead of minis. Can I use that and look longer??
Yes.
About 1 hr and 15 min or so?
Hello and thank you for posting this. As soon as my bananas are ripe enough, I will be making this. Just because I can’t help myself, I think I’ll be throwing in some chocolate chips and walnuts to the mix. I’m shooting for that Ferro Rocher type of experience! Can’t wait. Thanks again.
Happy baking your Nutella banana bread. :)
can i use self raising flour in this recipe? thx
I think so.
Hi Rasa!! Love the recipe whixh I baked for my mum, yes she loved the Nutella banana special loaf cheers!! Unfortunately one of my kids has gluten intolerance.. Any suggestions of how I can bake with zero flour & sugar elements?? Love all your recipes btw… Mags x
Mags, so sorry but I am not sure about gluten free…:(
Use Krusteaz Gluten Free All Purpose Flour, it replaces wheat flour on a one to one basis ; one cup = one cup. I usually add more baking powder because it is a heavier grainier flour . I’ve used this Krusteaz gluten free flour in several recipes and they have turned out great . I purchased it at Vons .
Thanks for the tip!
I have tried this. And surprisingly it didn’t have much nut taste but slightly better than the ordinary banana cake I have done in the past. Maybe should have put a little bit more peanut butter for nutty people like me :)
I should probably never make this as I’ll eat the whole loaf myself. Love Nutella :)
BTW, I’ll be back in Malaysia again on Wednesday for about the 20th time. Love the country and the people, and the food is amazing. Can’t wait to head to my favorite restaurants again!
Nice blog, btw.
Hi Michelle, thanks for your comment and have fun in Malaysia.
I just made these for breakfast, using all whole-wheat flour (because that’s all I had) and baking them in (18) muffin tins, and they turned out amazingly! Instead of mashing the bananas and adding them seperately, I threw them and all of the wet ingredients into the blender until super smooth, and just poured over the dry ingredients all at once; even easier if you hate mashing bananas ;).
Great tip!!!
Hello Sara – How long to cook in Muffin tins?