Nutella- Swirled Banana Bread

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Nutella- Swirled Banana Bread

Yield: 1 loaf (12 slices)

Prep Time: 15 min

Cook Time: 60 min

Grab a tall glass of cold milk & a slice of this for a great afternoon snack. Yummy!

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 cup granulated white sugar
2 large eggs
1 1/2 cups mashed ripe banana
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
3/4 cup Nutella (chocolate-hazelnut spread)

Directions:

1. Preheat oven to 350 degrees F. Spray 8x4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

5. Bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 45 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Source: RecipeGirl.com

Leave a Comment




18 Responses to “Nutella- Swirled Banana Bread”

  1. 1

    Dawn Hutchins — March 23, 2010 @ 10:17 AM

    This would be dangerous in my house…I can’t seem to get enough nutella lately.

  2. 2

    Taylor — March 23, 2010 @ 2:15 PM

    This looks amazing… I love nutella spread on bananas…I am definitely saving this recipe to make soon!

  3. 3

    Kristen — March 30, 2010 @ 6:37 PM

    Oh my!! Talk about pure genius!! I’ll have to get a new tub of nutella to make this one. ~~yum~~

  4. 4

    Iris — April 3, 2010 @ 5:29 PM

    This was just OK when I made it last night. Not as flavorful as other banana breads I have made, although Nutella is an original addition. I wasn’t able to get your nice swirl effect – the chocolate mostly sank to the bottom. On the plus side, it made the house smell incredible while baking. I heated up a slice and topped it with vanilla ice cream and that was very good. Thanks for posting this recipe.

  5. 5

    Lori Lange — April 4, 2010 @ 7:28 AM

    We actually enjoyed this the 2nd day more… after the flavors had a chance to sit for a while. I wonder why your chocolate sank?

  6. 6

    Lan — April 23, 2010 @ 5:52 AM

    thanks so much for sharing this recipe. i modified it just a smidge and used peanut butter instead. it was delish and quite the hit in the office!

  7. 7

    Sue G — June 28, 2010 @ 4:17 PM

    Nutella banana bread was fabulous!!! I have never used nutella before and now I am totally hooked! Looking forward to trying more recipes on this site!

  8. 8

    Tasha — September 28, 2010 @ 11:55 AM

    *gasp* I think I just found heaven! Definitely putting this in my try immediately bookmarks!!

  9. 9

    Vincent Howard — October 7, 2010 @ 12:46 PM

    I am going to try to sub yogurt for sour cream and let everyone know how it tastes.

  10. 10

    MaryKay — September 20, 2011 @ 6:48 AM

    This is a dangerous dessert…you will eat more than one slice at a sitting and possibly half of the entire loaf in one day! It is more than yummy…it is well — very yummy.

    Thank you Lori for the discovery…keep those recipes coming.

  11. 11

    Nicole J. — December 6, 2011 @ 1:28 PM

    I baked this a couple of weeks ago and love it! iI did swap out one cup of white flour for wheat and 1/2 cup of white sugar for brown and sour cream instead of yogurt. It was a hit in my home. I’m giving it another try today with all wheat flour and brown sugar hope it comes are just as good as the first time!
    Nicole

  12. 12

    Rene — April 28, 2012 @ 2:52 AM

    hi there! I tried this recipe this morning, but added in only half the sugar, seeing as how the Nutella would add a big bulk of sugar to it. My banana bread tasted pretty dry. It was rather chewy. And the crust was pretty hard! And I also added less Nutella too! Could the reduced nutella be why the bread was dry? Shall try it again with more Nutella and less flour next time! This recipe called for 1 loaf, but I ended up getting enough batter for 2 loaves!

  13. 13

    Lori Lange — April 28, 2012 @ 1:38 PM

    I’d try the recipe as written… it’s tough to make changes in baking recipe unless you are really familiar w/ the science behind baking.

  14. 14

    Howard Lieboff — September 27, 2012 @ 7:14 AM

    Made this on Tuesday night to have for desert on wed night for desert to break the fast on on yom kippur. I always follow recipes exactly. I only had vanilla yogurt. Made this recipe exactly and came out exactly as the picture above. This was absolutely delicious. The hazelnut swirled alot. After reading some people’s reviews that chococolate went to bottom. Didn’t in my case. Only melted hazelnut for 10 seconds. Absolutely delicious. Was a big hit with everyone. Thanks for the recipe. This one is a keeper.

  15. 15

    Lulu — October 13, 2012 @ 4:20 PM

    Made this with homemade nutella and half the amount of sugar. It was unreal thanks so much.

  16. 16

    Kellie — October 24, 2012 @ 7:12 PM

    I made this banana bread. The bread was nice, dense, moist. Made a large loaf. But I was dissapointed that I didn’t taste more of the Nutella. There was quite a bit in the batter and all you really taste is the banana. I think next time I’ll just stick to my plain banana bread recipe, maybe spread some Nutella on top. Thanks for the recipe though, it’s nice to try new things.

  17. 17

    Christie — June 1, 2014 @ 6:58 PM

    This sounds amazing and cannot wait to try it later this week!! I was wondering – can this also be made into muffins? If so, what alterations to the receipe and/or baking would be necessary? Thanks in advance!

  18. 18

    Lori Lange — June 5, 2014 @ 4:01 PM

    I have not make them into muffins, but usually the bake time is about 25 to 30 minutes for muffins. Let me know if you try it!