Nutella Banana Bread
Equipment
- 1 9x5-inch loaf pan
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 butter knife (for swirling Nutella)
Ingredients
- 3 medium ripe bananas mashed
- 75 gram unsalted butter melted and cooled
- 100 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 120 gram Nutella slightly warmed
- 60 milliliter milk room temperature
Instructions
- Preheat the oven to 175°C and grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl whisk together the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
- In a separate bowl whisk together the flour, baking soda, and salt until well combined.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks of flour remain.
- Slightly warm the Nutella in the microwave for 10–15 seconds until loosened and stir until smooth.
- Pour half of the banana bread batter into the prepared loaf pan and spread it evenly.
- Dollop half of the warmed Nutella over the batter in spoonfuls and swirl gently with a butter knife.
- Pour the remaining batter over the swirled layer and spread it evenly to the corners.
- Dollop the remaining Nutella on top of the batter and swirl lightly with the knife to create a marbled pattern.
- Bake the loaf for 50–60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove the pan from the oven and place it on a cooling rack, then let the bread cool in the pan for 15–20 minutes.
- Carefully lift the banana bread out using the parchment paper and let it cool completely on the rack before slicing.
Notes
For best results, use very ripe bananas with plenty of brown spots, as they add both sweetness and moisture to the loaf; avoid overmixing the batter once you add the dry ingredients to keep the crumb tender, and if the top starts to brown too quickly, tent the loaf loosely with foil for the last 10–15 minutes of baking. Lightly warming the Nutella makes swirling easier without dragging the batter, and letting the bread cool fully before cutting helps it slice cleanly and keeps the Nutella ribbons from smearing. You can store the cooled loaf tightly wrapped at room temperature for 2–3 days, or freeze individual slices wrapped well for quick future snacks.
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