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 on top and throughout the loaf. This recipe uses an entire cup of Nutella, so each bite is packed with rich, nutty flavor!
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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- This recipe uses an entire cup of Nutella! Nutella is mixed in the batter and even more is swirled on top, like these chocolate chip Nutella muffins!
- 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! Plus it's the perfect way to use up the bunch of brown bananas sitting on your counter.
For more banana bread recipes, try this banana bread with streusel topping, honey banana bread, or banana bread with cream cheese frosting.
Key Ingredients
- Mashed bananas- 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 like vegetable or canola oil.
- Apple cider vinegar- Apple cider vinegar works wonders by tenderizing the gluten, resulting in soft, moist, and fluffy banana bread. White vinegar works too.
- All purpose flour- Make sure to measure it accurately in grams or by using the spoon and level method.
- Granulated sugar and brown sugar- Sugar adds sweetness, moisture, and contributes to browning during baking while brown sugar adds a hint of warmth. I initially developed this recipe with only white sugar, but the brown sugar really enhanced the hazelnut flavor.
- 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.
- 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.
What to Use Instead of 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.
Step by Step Instructions
Step 1: Mashing the bananas in a large bowl, then whisk in the sugars, oil, eggs, vanilla, and vinegar.
Step 2: Gently fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula.
Step 3: Divide the banana bread batter in half. Transfer half to a medium mixing bowl and stir ⅔ cup Nutella into half of the batter until well combined.
Step 4: Spoon both batters into the prepared pan, alternating between the two flavors.
Step 5: Spoon dollops of 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 at 350°F for 50-65 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too much before it's done, cover with aluminum foil.
Let the Nutella banana bread cool for 10 minutes, then transfer to a wire rack to cool completely for 1 hour.
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.
More Banana Bread Recipes to Try
📖 Recipe
Nutella Swirl Banana Bread
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!
Equipment
- 1 9x5" loaf pan 1-pound capacity
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Ingredients
- 450 grams mashed bananas 4-5 whole overripe bananas
- 112 grams vegetable oil
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 30 grams apple cider vinegar
- 240 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 170 grams Nutella ⅔ cup (113g) for batter, ⅓ cup (56g) for swirl
Instructions
- Preheat the oven to 350°F. 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, granulated sugar, and brown sugar followed by the eggs, vanilla, and vinegar until combined.450 grams mashed bananas, 112 grams vegetable 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, 150 grams granulated sugar, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Divide the banana bread batter in half, transferring half to a medium mixing bowl. Fold ⅔ 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!
Notes
How to ripen bananas quickly: preheat the oven to 300°F and line a baking sheet with foil. Place unpeeled bananas on the baking sheet and bake for 15-30 minutes or until the skins are black. Once cool, peel and squeeze out the now ripened bananas.
Storage: Store in an airtight container or in the pan covered with plastic wrap at room temperature for up to 4 days.
Freezing: Slice the banana bread and wrap each piece in plastic wrap. Place in a freezer bag and freeze for up to 3 months. When ready to enjoy, thaw the slices at room temperature for 1-2 hours.
Nutrition
Serving: 1sliceCalories: 410.9kcalCarbohydrates: 59.4gProtein: 5gFat: 17.5gSaturated Fat: 6.9gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 2.9gTrans Fat: 0.1gCholesterol: 32.7mgSodium: 385.4mgPotassium: 279.4mgFiber: 2.8gSugar: 34.7gVitamin A: 77.4IUVitamin C: 3.9mgCalcium: 47.6mgIron: 2.2mg
Tried this recipe?Let us know how it was!
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 180°C). The pan should be lined with parchment or sprayed with non-stick baking spray!