Nutella Swirled Banana Bread

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Nutella Swirled Banana Bread is a delicious banana bread recipe with perfect swirls of Nutella baked inside.

looking at a sliced open loaf of nutella swirled banana bread

This is a banana bread recipe that I’ve been baking for a few years. My family loves banana bread like there’s no tomorrow, but they especially love it when I add chocolate to it. This recipe combines banana bread and chocolate, which is a very good idea. It’s a popular banana bread recipe here on RecipeGirl!

making banana bread with banana batter in a red loaf pan and chocolate batter in bowl next to it

How to make Nutella Swirled Banana Bread:

For this recipe, you’ll be making a pretty classic banana bread batter. Then you’ll put 3/4 cup of Nutella in a bowl and soften it in the microwave for a few seconds. 1 cup of the banana bread batter is then added to the Nutella and stirred together to combine.

chocolate and banana batter in a red loaf pan

The banana bread batter and nutella banana bread batter are then alternately layered into your loaf pan.

showing the swirl of the batter in a loaf pan for nutella banana bread

You’ll use a knife to swirl the two batters together. The banana bread bakes for about an hour.

overhead shot of sliced nutella banana bread

And that’s it! You can let the loaf cool, and then turn it out onto a rack to cool completely. Slice it and sample. You’ll love it!

What is Nutella, and where can I find it?

Nutella is a brand of chocolate hazelnut spread. It has been around since 1964, so it’s the most well-known brand. These days, you may be able to locate other brands of chocolate hazelnut spread, so you are welcome to use any brand you’d like. You will be able to find Nutella near the peanut butter and other nut spreads in your local grocery store.

You will have leftover Nutella, so use it for other desserts or spread it onto graham crackers. Or eat it by the spoonful. It’s delicious!

loaf of nutella banana bread on a cutting board, cut to see the inside of the bread

The best way to store banana bread:

Keep banana bread wrapped well in plastic wrap or foil. Or store it in an airtight container to keep it from drying out or going bad. Storing it in the refrigerator will help extend the life and freshness of your Nutella Swirled Banana Bread by a few days.

The best way to freeze banana bread:

If you’d like to bake and then freeze your banana bread, wrap it well. I like to wrap it in plastic wrap and then wrap it in foil and then place it into a freezer zip baggie! Then it’s extra-sealed. Banana bread can be frozen for up to three months.

close up looking at the inside of nutella banana bread

And there’s a close-up of that lovely Nutella swirl. The chocolate is not overwhelming. It’s just a hint. You can taste the banana bread, and get a little of the chocolate flavor too. It’s a good combination of flavors. Enjoy!

Here are a few more banana bread recipes you might like to try:

looking at a sliced open loaf of nutella swirled banana bread
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5 from 1 vote

Nutella Swirled Banana Bread

Perfect banana bread with Nutella swirl!
Prep Time 15 minutes
Cook Time 1 hour
Servings 12 servings (1 loaf)
Calories 309kcal
Course Bread
Cuisine American
Keyword banana bread, nutella, swirled

Ingredients

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

Instructions

  • Preheat the oven to 350 degrees F. Spray an 8x4-inch loaf pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking soda & salt.
  • In a separate large bowl, use an electric mixer to combine the sugar and butter at medium speed until well blended. Add the eggs, one at a time, beating well after each addition. Add the banana, yogurt and vanilla; beat until blended. Add the flour mixture; beat at low speed just until the flour is incorporated (don’t over mix).
  • Spoon the Nutella into a medium bowl and soften in the microwave for about 10 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon the Nutella batter alternately with the plain banana bread batter into the prepared pan. Swirl the batters together gently with a knife.
  • Bake 60 to 70 minutes, or until a 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.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 189mg | Potassium: 188mg | Fiber: 2g | Sugar: 30g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg

Loaf of Nutella Banana Bread on a cutting board cut to show the inside of the loaf

 

 

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Lori Lange of Recipe Girl

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Comments

  • Tamra Millikan wrote:

    So delicious!

  • Christie wrote:

    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!

    • Lori Lange wrote:

      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!

  • Kellie wrote:

    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.

  • Lulu wrote:

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

  • Howard Lieboff wrote:

    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.

  • Nicole J. wrote:

    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

  • MaryKay wrote:

    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.

  • Sue G wrote:

    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!

  • Lan wrote:

    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!