This Nutella swirl banana bread is soft and moist, featuring a marbled swirl of classic and Nutella banana bread batters. There are ribbons of chocolate hazelnut spread swirled on top and throughout the loaf. This recipe uses an entire cup of Nutella, so each bite is packed with rich, nutty flavor!
This Nutella swirl banana bread is a delicious, chocolate hazelnut twist on the classic banana bread we know and love. This recipe features a pretty marble effect, blending plain and Nutella-flavored batter together. With easy instructions and a soft, moist texture, it's the perfect way to use those overripe bananas sitting on your counter.
This recipe uses an entire cup of Nutella! Nutella is mixed in the batter and even more is swirled on top, like on these chocolate chip Nutella muffins!
For more banana recipes, try this banana caramel cake, banana bread with streusel topping, honey banana bread, banana bread with cream cheese frosting, or chia seed banana bread next.
Jump to:
Why You'll Love This Recipe
- Marbled banana bread- This moist and tender banana bread has a pretty marble pattern on the inside. It's made from swirling regular and Nutella flavored banana bread batter together.
- Nutella swirl- I love banana and chocolate together, like in these banana chocolate chunk muffins! But Nutella is truly the best pairing. It's swirled throughout the banana bread. For another nutty loaf, try this pistachio banana bread.
- Easy to make- Banana bread is a quick bread, meaning there's no yeast or rising time. This recipe uses ingredients you probably already have in your pantry and doesn't require a mixer!
Key Ingredients
Here are notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- Mashed bananas- Using up those brown, mushy bananas on your counter by making banana bread is perfect! Overripe bananas mash easily and bring extra sweetness to your baking. Look for fragrant bananas with plenty of brown spots and speckles for the best results.
- Oil- Opting for oil in your banana bread ensures that it'll stay moist for days. Choose a flavorless neutral oil such as vegetable oil, canola oil, or avocado oil.
- Eggs- Large eggs bind the ingredients together. Make sure they're room temperature, take them out of the fridge 1-2 hours before baking.
- Apple cider vinegar- Apple cider vinegar works wonders by tenderizing the gluten, resulting in soft, moist, and fluffy banana bread. Surprisingly, you won't detect a vinegary flavor at all.
- All purpose flour- All you need is simple all purpose flour, nothing fancy!
- Granulated sugar- Sugar adds sweetness, moisture, and contributes to browning during baking. It also helps provide structure by interacting with other ingredients.
- Baking powder and baking soda- These leavening agents react with heat and acid, helping the banana bread rise while it bakes. Make sure to check the expiration dates before using them. If you're out of baking soda, try this banana bread without baking soda!
- Cinnamon- A teaspoon adds a warm, cozy flavor. Use any type of ground cinnamon you like.
- Nutella- Nutella is a popular brand of sweetened chocolate hazelnut spread. It's creamy and delicious on toast, waffles, smoothies, and now banana bread! You can use a different brand of hazelnut cocoa spread if you don't have Nutella. Microwave for 15 seconds before adding to the batter to make it easier to mix.
Substitutions and Variations
- Oil: Cooled melted butter can be used instead. Make sure it's unsalted.
- Apple cider vinegar: White vinegar is the best alternative to apple cider vinegar. White wine vinegar and unseasoned rice vinegar are suitable substitutes too.
- Granulated sugar: For more moisture and a warm flavor, you can use light or dark brown sugar instead!
- Nutella: If you don't have Nutella, you can make this banana bread with peanut butter, almond butter, or any nut butter you have on hand. Biscoff spread works too.
- Fold chopped walnuts, pecans, hazelnuts, or other nuts into the batter for more nutty flavor and a nice crunch. Dried fruit and chocolate chips are great mix-ins too.
Helpful Equipment and Tools
Loaf pan: Bake the banana bread in a 1-pound 9x5-inch loaf pan lined with parchment paper or sprayed with non-stick baking spray. Use a light-colored metal pan for the best bake. You can also divide the batter between mini loaf pans.
Step by Step Instructions
STEP 1: Start by mashing the bananas in a large bowl using a fork or potato masher. Make them smooth or chunky, whatever you prefer! Then whisk in the oil, eggs, vanilla, and vinegar until well combined.
STEP 2: Gently fold the flour, sugar, baking powder, baking soda, salt, and cinnamon into the mixture of wet ingredients using a rubber spatula until no dry streaks of flour remain.
STEP 3: Divide the banana bread batter in half. Transfer half to a medium mixing bowl. Microwave the Nutella on high for 15-20 seconds to make it easier to mix. Then stir โ cup Nutella into one half of the batter until well combined.
STEP 4: Spoon both batters into the prepared pan, alternating between plain and Nutella. I used a large cookie scoop for this.
STEP 5: Spoon dollops of the remaining Nutella on top of the batter. Use a knife or chopstick to swirl the Nutella into the batter and create a marble pattern.
STEP 6: Bake for 50-65 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs but no wet batter. Once your kitchen starts smelling amazing, that means it's almost done! If the top starts browning too much before it's done, cover with aluminum foil.
Let the Nutella banana bread cool in the hot pan for 10 minutes, then transfer to a wire rack to cool completely for 1 hour. Slice and enjoy!
Expert Baking Tips
- Use extra ripe bananas. Brown bananas have the best and sweetest flavor! If your bananas aren't ripe enough or are still a little green, don't worry. Here's how to ripen bananas quickly: preheat the oven to 300 degrees Fahrenheit and line a baking sheet with foil. Arrange your unpeeled bananas on the baking sheet and bake for 15-30 minutes or until the skins are black. They might leak a bit which is ok. Once cool, peel and squeeze out the now ripened bananas. So easy!
- Don't overmix the batter. Mix in the dry ingredients until the dry streaks of flour just disappear. If you mix the flour too much, more gluten will develop and make the banana bread tough and gummy.
- Let the banana bread cool. You'll want to dive in right when the banana bread comes out of the oven, but if you slice it while it's too hot, the banana bread will fall apart! It takes about an hour for it to cool completely and then you can dig in.
Storage and Freezing
Keep the Nutella banana bread in an airtight container or in the pan covered with plastic wrap at room temperature for up to 4 days. While it may last a bit longer in the refrigerator, the low humidity environment could dry it out.
Freezing
Once the banana bread has cooled completely, slice and wrap each piece tightly in plastic wrap to prevent freezer burn. Place the wrapped slices in a freezer-safe container and freeze for up to 3 months. When you're ready to enjoy, simply remove a slice from the freezer and allow it to thaw at room temperature for a couple hours.
Frequently Asked Questions
I advise against using frozen bananas for this recipe. Freezing bananas causes ice crystals to form throughout them, leading to an increase in water content when they're thawed. The extra water can negatively affect the texture of banana bread.
Sugar does much more than just sweeten banana bread, so I don't recommend reducing it. Sugar holds on to moisture and helps the bread brown in the oven. If you reduce the sugar, your banana bread will be pale and dry. We don't want that!
Yes! To substitute the eggs, use flax eggs made with ground flaxseeds and water. Here's an article on how to make a flax egg! Use a vegan chocolate hazelnut spread, I've linked the one from Artisana Organics but there are a lot of options out there!
Sure! This recipe will make 12-20 muffins. I recommend dolloping a teaspoon of Nutella on top of each muffin before baking and swirl it in. Bake the muffins at 425ยฐF for 5 minutes to get those tall muffin tops, then reduce the heat to 350ยฐF and bake for 15-20 more minutes.
Other Quick Bread Recipes to Try
๐ Recipe
Nutella Swirl Banana Bread
Equipment
- 1 9x5" loaf pan 1-pound capacity
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 450 grams mashed bananas 4-5 whole overripe bananas
- 112 grams neutral oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 30 grams apple cider vinegar
- 240 grams all purpose flour
- 170 grams granulated sugar
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 170 grams Nutella โ cup (113g) for batter, โ cup (56g) for swirl
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a loaf pan with parchment paper or spray with cooking spray. Set aside.
- Mash the bananas if needed in a large mixing bowl using a fork or potato masher. Then whisk in the oil, eggs, vanilla, and apple cider vinegar until combined.450 grams mashed bananas, 112 grams neutral oil, 2 large eggs, 2 teaspoon vanilla extract, 30 grams apple cider vinegar
- Fold the flour, sugar, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula until the dry streaks of flour disappear.240 grams all purpose flour, 170 grams granulated sugar, ยฝ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Divide the banana bread batterย in half, transferring half to a medium mixing bowl. Fold โ cup Nutella into one half of the batter until well combined. Microwave the Nutella in a microwave-safe bowl for 20 seconds if needed to make it easier to mix.170 grams Nutella
- Spoon both batters into the prepared pan, alternating between plain and Nutella.
- Dollop the remaining Nutella on top of the bread. Use a knife or chopstick to swirl it into the batter and create a marbled effect.
- Bake for 50-65 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs and no raw batter.
- Let the banana bread cool in the hot pan for 10 minutes, then transfer to a wire rack to cool completely for 1 hour. Slice and enjoy!
Sally
Hi.
I wanted to try this recipe, but there is no oven Temperature, or how the pan should be "prepared".
I apologize if it's there and I can't see it.
Thank you, Sally
Megan Weimer
Hey Sally, the bake temperature is 350 degrees Fahrenheit (or 180ยฐC). The pan should be lined with parchment or sprayed with non-stick baking spray!