I’ve been obsessed with Nutella ever since we went to Europe in 2008. The hotels had the cutest little packets of them. So naturally, I stole a handful each morning. I couldn’t get over this delicious chocolaty spread. Fast forward to 2010 when we were lucky enough to go to Paris with Brent’s work. The Nutella obsession is still in full force. We are walking along one of the side streets and there is a guy making crepes. As we are looking at the menu, there is a Nutella Banana combo. Brent was sold. This thing was the size of a New York slice of pizza, dripping with warm Nutella and stuffed with perfectly ripe banana rounds. Pure heaven!
In thinking of a way to use up the ripe bananas, I got a request for some Nutella and Banana Bread. I’m sure you can guess who it was from. The bread turned out really good! I usually prefer my Banana Bread and Zucchini Bread to be just that. No nuts, chocolate chips, or fancy add-ins…..just good ol’ classic bread. However, I was shocked at how much I liked this bread. I thought it was better the next day, but there was no complaints from Brent when he sampled a slice straight out of the oven.
Nutella Banana Bread
Adapted from Sugar Plum
Ingredients
- 2 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups mashed ripe banana (about 3 bananas)
- 6 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1/2 cup Nutella
1. Preheat oven to 350 degrees. Spray a 9 inch loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large mixing bowl, beat together banana, butter, sugar, brown sugar, and vanilla until combined, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Reduce mixer to low speed, slowly add flour mixture. Stir just until combined.
4. Place 1/3 of batter into a separate bowl. In a small glass bowl, heat Nutella in microwave for about 15 seconds. Remove from microwave and stir. Place heated Nutella in bowl with 1/3 of the batter. Stir together until combined.
5. Place 1/2 of banana batter in loaf pan, spread evenly. Add layer of Nutella batter, add layer of banana batter. Using a knife, gently swirl batter. Bake for 50-60 minutes, or until a toothpick inserted into bread comes out with a few crumbs.
Notes
- Combine banana batter and Nutella batter in any way you desire. There is no right or wrong way
- Once loaf is cooled, wrap tightly in foil or plastic wrap and place in an airtight bag or container
- I found the bread to be more flavorful the next day. If the top of your bread is a little crispy, that’s ok. It will soften once stored.
I’m absolutely going to try this recipe – I’ve been on a banana bread kick (I tried 2 different recipes in the last week!). And…nutella makes everything better 🙂
Love these flavors, have yet to try them together but I’m positive they’d be DIVINE!
Beautiful! I love your swirl! 🙂 Yum! I’ve made a pumpkin nutella bread, but I like yours much better. 🙂 http://chocolateandcarrots.com/2010/09/whole-wheat-nutella-pumpkin-bread
I could eat a whole container of nutella with a spoon so this bread would be a goner in front of me :)! yum
-grace
http://herumbrella.com
That looks wonderful, Brooke. I am allergic to hazelnuts so no Nutella for me. But I imagine that my family would do all kinds of chores for a tin of this cake. So pretty!
I wish I saw this recipe yesterday when I was trying to figure out something to do with my bananas! This looks to die for. I’m a Nutella addict.
Yum! I’ve been making loads of banana bread too and nutella would be a great addition! Do you guys not have nutella in the US?
I, too, am a Nutella fan. This bread looks so delicious! Thanks for sharing your recipe.
Nutella and bananas? Sounds like a winning combination to me!
how lovely is this?? thank you for sharing this:)
This exactly the kind of breakfast food I need in my life – it looks decadent, has the best ingredients and I can add a Nutella frosting – YUM!!!
Loving you blog – glad to have found it 🙂
Cheers
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I just made this with almond cocoa butter instead of nutella.( I dont care for hazel nuts) It smells delicious cooking in the oven. *crosses fingers* I bet it’s going to be yummy! Thanks for the recipe!
[…] taken the recipe from the original blogger’s site but converted the American baking measurements to grams just to make it easier for those of us who […]
I was looking for a banana nut bread recipe and found this on pinterest. I’m a huge nutella fan and never thought to add it to banana nut bread. Looks delicious! Thank you for sharing!
I have this in the oven now and the house smells so good I’m licking the air! Can’t wait to sink my teeth into a bite! 😉
This recipe is abolutely delicious, I am a banana nut bread fan and Love to eat my bread with nutella, in this recipe is a winner, thanks a lot for sharing 😉
if i dont have baking pounder is it okay or ?
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