This incredibly moist and easy Nutella banana bread is full of ripe bananas and is swirled with plenty of Nutella. This might be my top 3 favorite banana bread recipes ever!
This banana bread with Nutella is out of this world. You will not be able to stop at one slice. I love serving this as a snack, dessert, or as a quick breakfast next to a cup of coffee or tea!
If you have some ripe bananas in your kitchen, this recipe is a must to use them and stop them from going to waste! I never throw away ripe bananas, I always like making either one of my banana bread recipes or banana muffins!
If you liked this recipe, you should try our other banana bread recipes, like our tahini banana bread, chocolate chip banana bread, double chocolate banana bread, and almond flour banana bread.
Jump to:
Why this recipe works
- Nutella-This banana bread is loaded with Nutella which is swirled into the batter.
- One bowl- This recipe comes together in one bowl and there is no need for an electric hand mixer or a stand mixer!
- Moist- An extra moist banana bread that stays moist for 3 days!
- Perfect for any occasion- Perfect to make when you need a quick breakfast, dessert, or snack.
- Simple- this recipe is made with a few simple ingredients you can find in any supermarket or grocery store.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the banana bread to rise. 1 teaspoon of baking soda is what you will need for this recipe. Don't replace baking soda with baking powder!
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this banana bread.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe. If you don't have Greek yogurt, you can use sour cream instead.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the banana bread.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Nutella- you will need ¾ cup of Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the eggs, kosher salt, vanilla extract, brown sugar, sugar, yogurt, and melted butter, and mix with a whisk until the mixture is well combined.
Add the flour and baking soda and mix until just combined. Do not overmix to keep this moist!
Pour the batter into a parchment paper-lined loaf pan and top the batter with the Nutella (I like melting it in the microwave for 20-30 seconds) and make swirls using a butter knife.
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Let the banana bread cool for at least 30 minutes before serving.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are sweet, moist, and easy to mash into a pudding consistency.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
- This banana bread is extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them a ripe banana texture.
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
This banana bread will last up to 4 days at room temperature or up to one week in the fridge. Cover it with plastic wrap or foil to prevent them from drying out.
Storing
It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
Freezing
This banana bread is great for freezing. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - you can make this dairy-free by replacing the butter with vegan butter and swapping the Nutella with a dairy-free chocolate hazelnut spread.
Variations
Cinnamon- add a teaspoon of cinnamon for a delicious cinnamon flavor.
Hazelnuts- add chopped and toasted hazelnuts to the batter of this banana bread for an extra crunch and hazelnut flavor.
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
More Nutella recipes
Nutella cupcakes- These Nutella cupcakes are made with delicious chocolate Nutella cupcakes, filled with Nutella, and topped with Nutella buttercream and chopped hazelnuts!
Puff pastry nutella tree- This puff pastry Nutella Christmas tree is filled with plenty of Nutella and is baked to a perfect golden brown.
Nutella cookies- These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Moist Nutella Banana Bread
Ingredients
- 1 ½ cups Bananas mashed
- 85 g Butter
- ½ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ½ cup Greek yogurt
- 2 Eggs
- 1 ⅔ cups Flour AP or cake flour
- 1 teaspoon Baking soda
- ¾ cup Nutella
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the eggs, kosher salt, vanilla extract, brown sugar, sugar, yogurt, and melted butter, and mix with a whisk until the mixture is well combined.
- Add the flour and baking soda and mix until just combined. Do not overmix to keep this moist!
- Pour the batter into a parchment paper-lined loaf pan and top the batter with the Nutella (i like melting it in the microwave for 20-30 seconds) and make swirls using a butter knife.
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
- Let the banana bread cool for at least 30 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are sweet, moist, and easy to mash into a pudding consistency.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
- This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Comments
No Comments