Nutella Banana Bread
Serves 10
20 mins prep
60 mins cook
80 mins total
This Nutella Banana Bread is soft, moist, and swirled with layers of rich chocolate hazelnut spread. Easy to make and impossible to resist!
10 servings
3 mediumbananasmashed (about 1½ cups or 350g)
½ cup(1 stick or 113g) unsalted buttermelted
½ cup(100g) brown sugar
2 largeeggsat room temperature
1 tspvanilla extract
⅓ cup(80g) sour creamat room temperature
1 ½ cup(200g) all-purpose flour
1 tspbaking soda
½ tspsalt
⅔ cup(200g) Nutella
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Preheat oven to 350°F. Lightly grease a 9x5-inch metal loaf pan with cooking spray, then line it with parchment, leaving an overhang on the two long sides to create a sling.
In a large mixing bowl, mash the bananas with a fork until mostly smooth, and only a few lumps remain.
Whisk in the slightly cooled melted butter, brown sugar, and granulated sugar until combined. Mix in the eggs, vanilla, and sour cream.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk the dry ingredients into the banana mixture until everything is fully incorporated, being careful not to overmix.
Pour about one-third of the batter into the prepared pan and spread it evenly. Microwave the Nutella for 20-25 seconds, just until warm and pourable. Transfer it to a piping bag or zip-top bag (snip a small corner) and drizzle one-third of it over the batter. Use a butter knife or toothpick to gently swirl.
Repeat the layering twice more: add another third of batter, drizzle another third of Nutella, and swirl. Finish with the final layer of batter and one last swirl of Nutella on top.
Bake at 350°F for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.
Allow the bread to cool in the pan for 15-20 minutes. Use the parchment sling to lift it out, then transfer to a wire rack to cool completely.
Slice and enjoy. Store the Nutella banana bread in an airtight container for up to 5 days.