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
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 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!