An amazing Nutella Swirled Banana Bread that has your favorite hazelnut chocolate spread, a hint of cinnamon comes together with a classic banana bread recipe. Moist, tender and delicious bread you’ll ever have for breakfast!
This recipe is calling for my new favorite flavor: Nutella. I usually start my day with a slice of bread filled with butter or something savory like sunny-side up fried eggs and bacon. Don’t get me wrong. I do like butter and jam for my breakfast but it’s just like, the first thing that pops up in my mind is savory. Until my aunt got me a Nutella jar. I feel like I’ve been missing the best flavor to pair with slices of bread for entire years since I moved here, seriously!
NUTELLA FOR BAKED GOODS
Ask me what the Nutella tastes best with, my answer would be a spoon, 2 spoons, even more and more. I can sandwich it between two slices of white bread or spread onto a crusty baguette. And swirl it into my classic banana bread. I found that Nutella adds a deeper chocolate flavor to any bread recipe you’ve used and a good way to start with is to combine it with banana. Hazelnut chocolate and banana, what can you ask for more?
NUTELLA SWIRLED BREAD INGREDIENTS
Imagine your old-fashioned banana bread is going to another level with additional Nutella layers. For this recipe you will need:
- All purpose flour
- Baking soda
- Melted butter
- Canola oil
- Ripe bananas
- Vanilla extract
SWIRL IT UP
The fancy part is here! Do not feel overwhelmed, it’s easy to get that swirled look. First, you need to warm the Nutella up by putting in a microwave for 15-30 seconds until it’s spreadable. Now you’re good to go. Pour half of the batter into a prepared 9 x 5 pan, then add a few tablespoons of Nutella on top, leaving spaces between them. You may use half of the Nutella but who cares as it’ll be so good? The more Nutella the better (but don’t add to much!). Use a knife to gently swirl the batter together. Pour the rest of the batter on top then repeat the same process with the Nutella. For the second layer, I prefer to drizzle Nutella using a spoon then give it a swirled look by using the butter knife. It looks like marble!
RIPE BANANAS IS THE BEST
Make sure that you use the ripe bananas because this is the key to sweet, moist banana bread. You will know it’s a good time when there are some spots on the banana’s skin and even better when the skins start to turn dark, the fruits almost crack down after you peel.
TIPS FOR MAKING PERFECT NUTELLA SWIRLED BANANA BREAD
Use room temperature butter and eggs. This will make sure all ingredients are mixed well together and baked evenly in the oven.
Warm up Nutella. You will want a spreadable, swirl-able Nutella in the batter so microwave it for 15-30 seconds will make it work better.
Use overripe spotty bananas. Grocery stores sometimes have browned bananas for a good price, you should not miss if you want them. Another trick is that you can bake the bananas on a cookie sheet 15-20 minutes at 300°F.
MORE BANANA RECIPES:
Nutella Swirled Banana Bread
- 3 large (about 300g) peeled bananas, mashed
- 1/4 cup (57g/4 tablespoon) unsalted butter, melted
- 1/4 cup (60m) canola oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) baking powder
- 1/4 teaspoon salt
- 1 teaspoon (3g) ground cinnamon
- 1/2 cup (150g) Nutella
Preheat oven to 350ºF/175ºC. Grease a 9 x 5 loaf pan. You can line the bottom and 2 of the sides with parchment paper for easy removal.
In a small bowl, mash bananas with a fork or a potato masher. Set aside. In a medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a microwave safe bowl, melt butter for 1 minute until it is all melted and let it cool (If it’s too hot it may cook the eggs). In a large bowl whisk melted butter, canola oil and sugar until combined, about 1 minutes. Whisk in the egg, one at a time, followed by the mashed banana and vanilla extract until incorporated. Add in the dry ingredients and whisk until combined. Do not over mix.
Place Nutella in a small bowl and microwave for 15-20 seconds until slightly warm and spreadable consistency.
Pour half of the batter into the loaf pan then add a few tablespoons of warm Nutella on top, leaving spaces between them. Pour the rest of the batter on top then repeat the same process with the Nutella. Use a knife to gently swirl the batter together. Finish by a drizzle of Nutella on top.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
Serve the cake at room temperature. Store the cake in an airtight container in the fridge for up to 5 days. Wrap it tight and freeze it for up to 3 months.