Nutella Banana Bread

There’s something about the sight of golden, crackly-topped banana bread, marbled with glossy ribbons of Nutella, that makes the whole kitchen feel warmer.

As it bakes, the air fills with the cozy aroma of toasted hazelnuts, caramelized banana, and rich cocoa—like a hug you can smell. This is a simple, cozy dessert (or indulgent snack) that comes together quickly with pantry staples and ripe bananas, then bakes while you go about your day.

It’s perfect for sweet-tooth fans, busy families, and beginners who want a foolproof treat that still feels special. I first leaned on this Nutella banana bread after a long, rainy workday when dinner was leftovers and morale was low; one warm slice after another turned into an impromptu family dessert night.

It shines for Sunday baking, last-minute cravings, and easy, crowd-pleasing sharing. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from ripe bananas and rich, swirled Nutella ribbons
• Stays incredibly moist with a soft, tender crumb for days
• Uses simple pantry staples you probably already have on hand
• Slices cleanly, perfect for brunch spreads, snacks, or easy desserts
• Freezes beautifully for make-ahead treats and busy weekday cravings

Ingredients

• 3 medium bananas, ripe, mashed — very spotty for best sweetness
• 75 g unsalted butter, melted and cooled — real butter, not margarine
• 100 g granulated sugar — regular white baking sugar
• 50 g light brown sugar, packed — adds moisture and caramel notes
• 2 large eggs, room temperature — take out of fridge 30 minutes ahead
• 1 tsp vanilla extract — pure extract, not imitation if possible
• 190 g all-purpose flour — standard plain white flour
• 1 tsp baking soda — make sure it’s fresh for proper rise
• 1/2 tsp fine salt — fine grain disperses more evenly in batter
• 120 g Nutella, slightly warmed — loosened so it swirls easily
• 60 ml milk, room temperature — whole or 2% for better richness

Step-by-Step Method

Prep the Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment as well. Set the pan aside. This prep prevents sticking and helps the bread release cleanly after baking, keeping your Nutella swirls beautifully intact.

Mix the Wet Ingredients

Mash the ripe bananas in a large mixing bowl until mostly smooth. Add the melted, cooled butter, granulated sugar, brown sugar, eggs, vanilla, and milk. Whisk until the mixture looks smooth and well combined.

Make certain there are no streaks of egg or sugar left. Set this wet mixture aside while you prepare the dry ingredients.

Combine the Dry Ingredients

In a separate bowl, add the flour, baking soda, and salt. Whisk thoroughly to evenly distribute the leavening and salt through the flour. Break up any small clumps as you go.

This step makes certain an even rise and flavor. Keep the dry mixture airy and light so it folds easily into the wet ingredients later.

Fold the Batter Gently

Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently, scraping down the sides and bottom of the bowl.

Stop mixing as soon as no dry streaks of flour remain. Avoid vigorous stirring, which can make the bread tough. The batter should look thick, smooth, and slightly lumpy from the bananas.

Warm and Loosen the Nutella

Spoon the Nutella into a microwave-safe bowl. Warm it in the microwave for about 10–15 seconds, just until it loosens. Stir until it becomes smooth and pourable but not hot.

This step makes swirling easy, so the Nutella glides through the batter instead of clumping or dragging it around.

Layer the First Half of Batter

Pour half of the banana bread batter into the prepared loaf pan. Use a spatula or wooden spoon to spread it evenly into the corners, creating a smooth, level layer.

Tap the pan gently on the counter to settle the batter. This creates a stable base for the first layer of Nutella swirls.

Swirl the First Layer of Nutella

Dollop half of the warmed Nutella over the batter in several spoonfuls, spacing them out. Use a butter knife to gently swirl the Nutella through the batter in loose, figure-eight motions.

Avoid overmixing; you want distinct ribbons, not fully mixed chocolate banana batter. Smooth the top lightly if needed.

Add Remaining Batter and Swirl Again

Pour the remaining banana batter over the swirled layer, spreading it evenly to cover the Nutella completely. Dollop the rest of the Nutella on top in small spoonfuls.

Swirl lightly with the knife to create a marbled pattern on the surface. Keep your motions gentle and shallow to preserve visible, pretty streaks.

Bake Until Just Done

Place the pan in the preheated oven. Bake for 50–60 minutes, checking at 50 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.

If the top browns too quickly, tent the loaf loosely with foil for the final 10–15 minutes to prevent overbrowning.

Cool, Unmold, and Slice

Set the baked loaf on a cooling rack in its pan. Let it cool for 15–20 minutes to firm up. Use the parchment overhang to lift the bread carefully from the pan.

Transfer directly to the rack and cool completely before slicing. This resting time guarantees clean slices and keeps the Nutella ribbons neat and defined.

Ingredient Swaps

• Use an equal amount of melted coconut oil or neutral oil instead of butter for a dairy-free loaf; swap milk for any unsweetened plant milk.
• Replace Nutella with a generic hazelnut spread, chocolate spread, or even peanut butter/almond butter (slightly warmed) if hazelnuts aren’t available.
• For less refined sugar, substitute the granulated sugar with coconut sugar and the light brown sugar with more coconut sugar or muscovado.
• To make it whole-grain, replace up to half of the all-purpose flour with whole wheat flour; add 1–2 tablespoons extra milk if the batter seems too thick.

You Must Know

– Make-Ahead – To keep the crumb extra moist for serving the next day, cool fully, then wrap the whole loaf tightly in plastic and let it sit at room temperature for 12–24 hours; the banana flavor intensifies and the texture evens out from crust to center.

Serving Tips

• Serve warm slices with a small scoop of vanilla ice cream or whipped cream.
• Drizzle extra warmed Nutella and sprinkle chopped hazelnuts over each slice before serving.
• Plate with fresh banana slices and a dusting of powdered sugar for a simple presentation.
• Pair with hot coffee, chai, or cold milk for a cozy breakfast or snack.
• Toast leftover slices lightly and spread with salted butter for a sweet-salty twist.

Storage & Make-Ahead

Nutella banana bread keeps well tightly wrapped in the fridge for up to 5 days.

Bring slices to room temperature or gently warm before serving.

It’s very freezer-friendly.

Wrap individual slices or the whole loaf well, then freeze for up to 2 months for easy make-ahead treats.

Reheating

Reheat slices gently: microwave 10–15 seconds just until warm.

Or wrap in foil and warm in a 150°C oven.

On stovetop, use a covered skillet over low heat to avoid drying.

Nutella in Pop Culture

Everywhere I look in food culture, I see that familiar swirl of glossy chocolate-hazelnut showing up in movies, Instagram feeds, and café windows like a quiet celebrity cameo.

You’ve seen it too, right? That slow-motion spoon dip in a commercial, the dramatic toast spread in a rom-com breakfast scene, the jar perched casually on a marble counter in recipe videos.

When I bake Nutella banana bread, I feel like I’m tapping into that shared storyline. The scent alone—roasted hazelnut, cocoa, warm banana—smells like every cozy montage you’ve ever watched.

It’s the same jar students eat from with a spoon during all-nighters and travelers smear on hotel bread. One spread, a whole pop culture mood.

Final Thoughts

Give this Nutella banana bread a try the next time you’ve got ripe bananas on the counter—it’s simple, cozy, and totally worth it.

Feel free to tweak it with add-ins like chopped hazelnuts or chocolate chips to make it your own.

Frequently Asked Questions

Can I Make This Nutella Banana Bread Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap in a 1:1 gluten‑free baking blend, add ½ teaspoon xanthan gum if it’s missing, and mix gently. You’ll still slice into a tender, fragrant loaf with luscious Nutella ribbons.

Is There a Vegan Version of This Recipe That Still Swirls Well?

Yes, you can. I’d swap eggs for flax eggs, butter for melted coconut oil, milk for oat milk, and use dairy‑free chocolate spread; it’ll still ribbon through the tender crumb in glossy, dramatic swirls.

How Do Altitude Changes Affect the Baking Time or Texture?

Altitude makes your loaf bake faster, rise higher, then dry out. I’d tell you to lower leavening, add a splash more liquid, and watch for doneness early—listen for that faint, crackling crumb.

Can I Turn This Loaf Batter Into Muffins or Mini Loaves?

Yes, you can. I’d spoon the batter into greased muffin tins or mini loaf pans, filling ¾ full, swirl warmed Nutella, then bake at 175°C about 18–25 minutes, until domed and fragrant.

What’s the Best Way to Gift-Wrap This Bread for Shipping?

I’d cool it completely, wrap it snugly in plastic, then foil, nestle it in a parchment-lined box with crinkled paper, so when you open it, you’ll smell warm sweetness and see a perfectly protected loaf.