Description
The most delicious way to enjoy Nutella and banana bread! Swirl your favourite chocolate hazelnut spread right into the bread with this delicious Nutella banana bread!
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2–3 ripe bananas, mashed*
- 1/4 cup unsalted butter, softened to room temperature
- 1/3 cup brown sugar
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup Nutella, divided
Instructions
- Preheat the oven to 350 F and line a regular sized (9×5) loaf pan with parchment paper, leaving some to hang on both sides for easy removal.
- In a large mixing bowl, whisk together both the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Set the dry ingredients aside.
- Add the softened butter to the mashed bananas in the bowl of a stand mixer fitted with the paddle attachment, or use a bowl and an electric hand mixer. Beat the butter and bananas on high until smooth, then add in brown sugar, followed by the eggs, one at a time, mixing on medium to high speed. Next, add in the yogurt until combined, then the vanilla.
- With the mixer running on low, slowly add in the dry ingredients and mix just until combined. Empty half of the contents from the banana bread into the prepared pan, then drop spoonfuls of the Nutella all over the top of the batter. Use a spoon or knife to gently swirl the Nutella around throughout the bread. Add the remaining banana bread batter on top of the swirl, followed by the remaining Nutella, dropped by spoonfuls and swirled around again.
- Place the loaf in the oven and bake for 55 minutes to 1 hour, checking at the 55 minute mark with a toothpick. Try to place the toothpick away from a Nutella swirl to get a true reading on whether the bread is done or not. You want the toothpick to come away with just a few crumbs, but with no wet batter.
- Once the loaf is fully cooked, remove it from the oven and allow it to cool for 10 minutes before grabbing the sides of the parchment and lifting the loaf out of the pan and on to a wire rack, to cool completely.
You can slice the loaf after about 20 minutes if you want it to be warm!
Loaf can be stored on the counter at room temperature, in an airtight container for 3-4 days. It can also be frozen (once fully cooled) for up to 2 months, and thawed overnight in the fridge.
Notes
*If your bananas are not already mashed, add them to the bowl of a stand mixer fitted with the paddle attachment, or use a handheld mixer to mash up the bananas until they’re smooth.
- Prep Time: 20
- Cook Time: 1 hour
- Category: bread
- Method: oven bake
- Cuisine: american