With a rich chocolate hazelnut swirl in each delicious bite, this Nutella banana bread recipe is possibly the best banana bread you will ever taste!
Nutella banana bread
This recipe brings me straight back to childhood, where a thick layer of chocolate Nutella over sliced bananas was one of my favorite lunchbox sandwiches.
For everyone who loves all things Nutella as much as I do, today’s Nutella banana bread is for you.
Enjoy it for breakfast, brunch, snack, or dessert.
Or maybe even dinner??
Plus leftovers freeze well, so you can always keep a few slices on hand for whenever you’re craving the comforting goodness of chocolate, hazelnuts, and banana.
Also make 3 ingredient Banana Oatmeal Cookies
Nutella banana bread recipe video
Watch the step by step video above.
Chocolate hazelnut banana bread ingredients
The recipe calls for mashed banana, ground cinnamon, chocolate hazelnut spread, sweetener, flour, salt, baking soda, baking powder, oil or water, pure vanilla extract, and optional chocolate chips.
Bananas – You want to use bananas with brown spots or fully brown skins, because this means they are ripe.
Or instantly ripen bananas by placing them unpeeled on a parchment lined baking sheet. Turn the oven to 325 degrees Fahrenheit and bake in the non preheated oven about ten minutes or until the peels turn black. Let cool before peeling.
Frozen bananas work well too. Just be sure to thaw them fully.
Nutella – Create the beautiful chocolate swirls in this banana loaf with either jarred or homemade Nutella.
Vegans should be easily able to find multiple brands of dairy free chocolate hazelnut spreads at grocery stores including Target, Safeway, and Whole Foods.
Not a hazelnut fan? Go with chocolate peanut butter or almond butter instead.
Flour – I’ve successfully made this recipe with all purpose white flour, whole grain spelt flour, oat flour, and Bob’s Red Mill gluten free mix.
While whole wheat flour technically works, it will yield a denser and somewhat tough bread. Please do not use coconut flour or almond flour.
For low carb, try this Almond Flour Banana Bread.
Sweetener – You need just half a cup of pure maple syrup, honey, or agave.
Or substitute regular sugar or a granulated sugar free substitute and add additional water as needed to form a batter.
Oil or water – If using oil, go with a neutral option like vegetable or melted coconut oil. For low fat and oil free banana bread, swap out the oil for water.
A third cup of sour cream, high protein Greek yogurt, or applesauce also work as replacements for the oil.
Garnishes – I love adding a handful of mini dark chocolate chips or toasted hazelnuts to the top of the Nutella loaf for fancy presentation and a fun crunchy texture.
Adapted from Healthy Banana Bread and Chocolate Banana Bread
How to make Nutella banana bread
Start by preheating the oven to 350 degrees Fahrenheit.
Grease a nine by five inch loaf pan, then set this pan aside while you prepare the bread.
In a large bowl, combine the flour, baking soda, baking powder, salt, and optional cinnamon. Stir well to evenly mix everything together.
Stir in the mashed banana, maple syrup, oil or water, and pure vanilla extract to form a thick banana bread batter.
Spread half the batter into the prepared loaf pan with a spatula. Then swirl about a fourth cup of chocolate hazelnut spread or Nutella on top with a spoon or chopstick.
Smooth all remaining batter over the chocolate. Finally, swirl in the rest of the Nutella to create a beautiful chocolate marbled look.
Optionally sprinkle on a handful of mini chocolate chips or finely chopped hazelnuts.
Baking the quick bread
Place the loaf pan on the center rack of the preheated oven, and bake for 45 minutes.
Test for doneness. A toothpick inserted deep into the center of the baked good should come out mostly clean.
Let cool fully on the counter before slicing and serving. If you can wait, the bold Nutella flavor and springy texture are even better the next day!
Storage tips
After cooling, loosely cover the Nutella bread with cloth or paper towels and store either on the counter or in the refrigerator overnight.
This step allows excess moisture to escape without weighing the loaf down.
Any leftovers after a day should be covered and refrigerated four to five days for optimum freshness.
Or slice leftover banana bread and freeze individual slices in an airtight container for up to three months. Thaw and reheat in the microwave or in a pan on the stove top before serving.
Serving Nutella banana bread
Thanks to the sweetness from the chocolate spread and bananas, this recipe is wonderful on its own, with no frosting required.
It is also lovely spread with cream cheese or cashew or Coconut Butter.
Enjoy the slices cold, or toast them in a frying pan or toaster oven.
At under 100 calories per slice, the bread is healthy enough to serve instead of muffins at breakfast.
Yet it is also just as decadent as a chocolate cake for dessert!
- 2 cups flour (spelt, white or oat, or try this Keto Chocolate Bread)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 cups mashed banana
- 1/2 cup pure maple syrup or honey or agave
- 1/3 cup oil or water
- 2 tsp pure vanilla extract
- 1/2 cup Nutella or Homemade Nutella
- 3 tbsp mini chocolate chips (optional)
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To make Nutella banana bread, preheat the oven to 350 F. Grease a 9×5 inch loaf pan, and set it aside. Whisk dry ingredients in a large mixing bowl, then stir in all remaining ingredients except Nutella to form a batter. Spread half the batter into the loaf pan. Swirl about a fourth cup of Nutella on top, then cover with the remaining batter. Finally, swirl the rest of the Nutella into the top with a spoon. Garnish with mini chocolate chips or chopped hazelnuts if desired. Bake on the center rack of the oven for 45 minutes or until a toothpick inserted into the center of the loaf comes out mostly clean. Let cool. If you can wait, the taste and texture are even better the next day!View Nutrition Facts
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