Nutella Banana Bread

Nutella Banana Bread is what happens when those overripe bananas on your counter finally get the upgrade they deserve. It’s soft, moist, and full of banana flavor, with thick swirls of chocolate hazelnut spread running through every slice. The batter comes together in about 20 minutes and tastes like it’s straight from a bakery. You’ll want to make another loaf before the first is even gone!

If you love a good quick bread, my Double Chocolate Banana Bread is more proof that bananas and chocolate are a match made in heaven. It’s deeply chocolatey and just as easy to pull together as this one.

Ingredient Notes

Bananas: The riper, the better. You want bananas that are heavily spotted or nearly black. The riper they are, the sweeter and more flavorful your bread will be. You’ll need 3 medium bananas, which comes out to about 1½ cups mashed.

Brown Sugar: Adds a subtle caramel-like depth to the batter that pairs really well with the Nutella and bananas. I prefer dark brown sugar for more molasses flavor, but light brown sugar works too. 

Sour Cream: This is what keeps the loaf moist and tender without making it dense. Make sure it’s at room temperature before mixing it in so it blends smoothly into the batter.

Nutella: You’ll warm it up briefly in the microwave so it becomes pourable and easy to swirl. It goes in three layers, not just on top, so you get that chocolate hazelnut flavor all the way through the loaf!

See the full list of ingredients and measurements in the recipe card below!

How to Make Nutella Banana Bread

1. Warm the Nutella. Microwave the Nutella for 20-25 seconds, just until it’s warm and pourable. Transfer it to a piping bag or a zip-top bag with a small corner snipped off. This gives you much more control when you’re creating the swirl layers.
   
   
2. Prep the Pan. Preheat your oven to 350°F. Lightly grease a 9×5-inch metal loaf pan with cooking spray, then line it with parchment paper. Leave an overhang on the two long sides to create a sling – this makes it so much easier to lift the loaf out cleanly once it’s baked.
   
   
3. Make the Batter. In a large bowl, mash the bananas with a fork until mostly smooth with just a few small lumps remaining. Whisk in the melted butter, brown sugar, and granulated sugar. Then mix in the eggs, vanilla, and sour cream until everything is combined.
   
   In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just incorporated. Be careful not to overmix here – a few small streaks of flour are fine at this stage.

3. Layer and Swirl. Pour about one-third of the batter into the prepared pan and spread it evenly. Drizzle one-third of the Nutella over the top and use a butter knife or toothpick to gently swirl it into the batter. Repeat this process two more times – batter, Nutella, swirl – finishing with the remaining batter and one last swirl of Nutella on top.
   
   
4. Bake. Bake the banana bread at 350°F for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too quickly before the center is done, loosely tent the pan with foil for the last 10-15 minutes of baking.
   
   
5. Cool and slice. Allow the bread to cool in the pan for 15-20 minutes, then use the parchment sling to lift it out and transfer it to a wire rack to cool completely before slicing.

Nutella Banana Bread FAQs

How should I store the banana bread? 

Store the loaf in an airtight container at room temperature for up to 5 days. You can also wrap individual slices tightly in plastic wrap and store them in the fridge for a little longer – just let them come to room temperature before eating for the best texture.

Can I freeze the banana bread? 

Yes, this bread freezes really well. Slice the loaf first, then wrap each slice individually in plastic wrap and store in a zip-top bag or airtight container in the freezer for up to 3 months. Let slices thaw at room temperature when you’re ready to enjoy them.

Can I use a different nut butter spread? 

Nutella is what makes this a Nutella swirl banana bread, but you could swap in a similar chocolate hazelnut spread if needed. I haven’t tested it with other nut butters, but in theory a peanut butter swirl could be fun!

Do I have to use a metal loaf pan? 

I highly recommend it. Metal pans heat more evenly and help the bread bake through without over-browning. If you only have a glass or ceramic pan, your bake time may be a little longer, so just keep an eye on it and use the toothpick test to check for doneness.

Why is my banana bread still gooey in the middle? 

The most common reason is underbaking. Every oven is a little different. Make sure your toothpick comes out with just a few moist crumbs – not wet batter – before pulling it from the oven. Also, letting it cool completely before slicing allows the inside to finish setting up.

Tips for the Best Nutella Banana Bread

• Use very ripe bananas. This is the most important tip for flavorful banana bread. The bananas should be heavily spotted and very soft. The riper they are, the sweeter and more banana-forward your loaf will be. If your bananas aren’t quite there yet, you can pop unpeeled bananas in a 300°F oven for about 15-20 minutes until the skins turn black and the fruit is soft.
• Don’t overmix the batter. Once you add the dry ingredients, stir just until everything is incorporated. Overmixing develops the gluten in the flour and can lead to a tough, dense loaf instead of that soft, tender crumb you’re going for.
• Warm the Nutella. Cold Nutella is too thick to swirl properly and will sink or clump rather than ribbon through the batter. A quick 20-25 second warm-up in the microwave makes it pourable and easy to work with.
• Let it cool before slicing. I know it’s tempting to slice right away, but giving the loaf time to cool allows the inside to finish setting up. Slicing too soon will give you a gummy texture, even if the bread is fully baked. Cooling until the loaf is room temperature makes a big difference.

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