Nutella Banana Bread with a Chocolate Hazelnut Swirl

This Nutella banana bread is the mash-up you need when ripe bananas sit on the counter and a jar of Nutella calls from the pantry. The crumb stays soft for days, and the swirl means every bite has a pocket of melted chocolate hazelnut.

It comes together in one bowl, no mixer required, perfect for breakfast or an afternoon snack.

Why This Nutella Banana Bread Works

Banana and Nutella are a natural pair. The sweet, fruity loaf meets ribbons of creamy chocolate hazelnut, so every slice feels a little special.

Yogurt in the batter keeps it extra tender without making it heavy, and the ripe bananas do most of the work for you. Once you swirl the Nutella through with a butter knife, the oven takes over, and the hardest part is waiting for it to cool enough to slice.

Ingredients

• 3 very ripe bananas, mashed: the spottier the better for deep banana flavor
• 1/2 cup unsalted butter, melted and cooled slightly: adds richness and a soft crumb
• 3/4 cup granulated sugar: you can use half brown sugar for a deeper caramel note
• 2 large eggs, at room temperature: helps the batter come together smoothly
• 1 tsp vanilla extract: rounds out the sweetness
• 1/2 cup plain Greek yogurt: sour cream works too; it keeps the bread moist
• 1 1/2 cups all-purpose flour: spoon and level for best results
• 1 tsp baking soda: gives the loaf its lift
• 1/2 tsp salt: balances the chocolate and banana
• 1/2 cup Nutella: warmed slightly so it swirls easily

Variations / Substitutions

• Swap the flour: whole wheat pastry flour works well for half the all-purpose; start with a quarter if you’re unsure.
• Dairy-free: use melted coconut oil instead of butter, and a thick dairy-free yogurt.
• No Nutella?: any chocolate hazelnut spread works, or even chocolate almond spread. The ribbons will be slightly less creamy but still delicious.
• Extra chocolate: fold 1/2 cup mini chocolate chips into the batter before swirling.

If you love this, you’ll also want to try Double Chocolate Banana Bread.

How To Make Nutella Banana Bread

Step 1: Whisk the Wet Ingredients

Heat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, mash the 3 very ripe bananas until mostly smooth (a few small lumps are fine). Whisk in the 1/2 cup melted butter, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, and 1/2 cup Greek yogurt until the mixture is glossy and even, about 1 minute.

The batter will look loose and slightly curdled, which is normal. The yogurt adds tenderness and a gentle tang that balances the sweet banana.

Step 2: Fold in the Dry Ingredients

Sprinkle the 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt over the wet mixture. Gently fold with a spatula just until no dry streaks remain; overworking the flour will make the bread tough.

The batter should be thick but still drop easily from the spatula. A few small lumps of flour are fine, they will bake out.

Step 3: Swirl in the Nutella

Warm the 1/2 cup Nutella in the microwave for about 20 seconds, until it loosens to a drizzly consistency. Pour half of the batter into the prepared pan. Dollop half of the Nutella over it in small spoonfuls. Run a butter knife through the batter in figure-eight motions to create ribbons. Repeat with the remaining batter and Nutella on top, then swirl lightly again.

Don’t over-swirl, or the Nutella will blend into the batter instead of forming distinct pockets. A few gentle strokes give you the best marbled effect.

Step 4: Bake the Banana Bread

Bake in the preheated oven for 55 to 65 minutes, until the top is domed and deeply golden. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. If the top browns too quickly, tent with foil after 40 minutes.

Your kitchen will fill with the smell of toasted chocolate and banana. The loaf will crack along the top, a good sign it is baked through.

Step 5: Cool and Slice the Loaf

Let the bread cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and lift it out to cool completely on the rack. Slicing too soon will tear the crumb and smear the Nutella ribbons.

When you cut through the cooled loaf, the swirl reveals itself in every slice. Serve as is or with a smear of extra Nutella if you’re feeling indulgent.

Tips for the Best Nutella Banana Bread

• Look for bananas with heavily speckled or mostly black peels; they give the deepest flavor.
• Fold chopped toasted hazelnuts into the batter for extra crunch.
• If you only have cold eggs, submerge them in warm water for 5 minutes before cracking them in.
• A serrated bread knife gives you the cleanest slices without compressing the tender crumb.

Bake times by pan size:

Storing and Serving Leftover Banana Bread

Keep the loaf wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. To revive, toast a slice until the edges crisp and the Nutella softens again.

Frequently Asked Questions

Can I freeze Nutella banana bread?

Yes. Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature before slicing.

My Nutella sank. What went wrong?

It may not have been swirled enough. Pour half the batter, dollop half the Nutella, swirl a few times, then repeat with the rest. This keeps the ribbons suspended.

Can I use frozen bananas?

Yes. Thaw them completely and drain any liquid before mashing, so the batter doesn’t get too wet.

Can I make muffins instead?

Sure. Divide the batter into a greased muffin tin and bake at 350°F (175°C) for 20 to 25 minutes, until a toothpick comes out clean.

Nutella Banana Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 3 very ripe bananas, mashed
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Nutella

Method

 

1. Heat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk together the mashed bananas, melted butter, sugar, eggs, vanilla, and yogurt until smooth.
2. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently just until no dry streaks remain.
3. Warm the Nutella until drizzly. Pour half the batter into the pan, dollop half the Nutella, and swirl with a butter knife. Repeat with remaining batter and Nutella, swirling lightly.
4. Bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs. Tent with foil if the top browns too quickly after 40 minutes.
5. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

Cool the loaf entirely before slicing for the cleanest reveal of the swirl. If you want really neat slices, let it rest overnight.