Description
Nutella Banana Bread is a rich, moist quick bread made with ripe bananas and swirls of creamy Nutella. This indulgent twist on classic banana bread is perfect for breakfast, dessert, or an afternoon treat.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Additional
- ½ cup Nutella (plus extra for swirling)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed ripe bananas, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing which could make the bread tough.
- Fold in Nutella: Gently fold in ½ cup of Nutella into the batter, taking care to leave some visible swirls for a marbled effect.
- Pour and swirl batter: Pour the batter into the prepared loaf pan. Add extra Nutella on top and use a knife to swirl it throughout the batter for additional bursts of chocolate hazelnut flavor.
- Bake the bread: Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached.
- Cooling process: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to avoid sogginess from steam.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to keep the bread tender and moist.
- If the top of the bread browns too quickly, tent loosely with foil to prevent burning while baking through.
- Store the banana bread wrapped at room temperature for up to 3 days or refrigerate for up to 5 days to extend freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American
