The Ultimate Nutella Banana Bread Recipe (Rich, Moist & Swirled to Perfection)

Do you ever glance at a bunch of browning bananas and dream of turning them into something truly extraordinary? We’re all fond of a traditional banana loaf, but imagine what unfolds when you merge that comforting, classic bake with the decadent, creamy charm of a chocolate-hazelnut spread. The result is nothing short of pure baking bliss. You create a loaf that transcends a simple snack to become a memorable treat. We are here to walk you through baking the most delightful, tender, and gorgeously swirled Nutella Banana Bread you will ever have the pleasure of tasting. It’s a sublime enhancement of a cherished classic, and we are confident it will earn a permanent spot in your baking collection.

Why You’ll Love This Recipe

• Incredibly Moist and Tender: The fusion of overripe bananas and vegetable oil yields a magnificently soft texture that retains its moisture for days. This is no ordinary dry, crumbly loaf; it is a slice of sheer comfort.
• Dreamy Nutella Swirls: We will guide you on how to achieve those stunning, generous ribbons of Nutella that elegantly weave through each slice. It’s a visual delight that promises a perfect pocket of chocolate-hazelnut goodness in every mouthful.
• Surprisingly Simple to Make: Although it looks and tastes exceptionally impressive, this is a genuinely easy Nutella banana bread recipe. It employs a straightforward quick-bread technique, which makes it ideal for bakers of any experience level.
• The Ultimate Flavour Fusion: The sweet, fruity character of banana harmonises beautifully with the rich, nutty notes of chocolate and hazelnut. It is truly a pairing destined for baking greatness.
• Perfect for Any Occasion: Savour a warm slice with your morning brew, include it in a lunchbox for a wonderful surprise, or present it as a simple dessert accompanied by a scoop of vanilla ice cream. Its versatility is part of its charm!

Ingredients

• 250g plain flour (all-purpose flour)
• 1 tsp bicarbonate of soda (baking soda)
• ½ tsp salt
• 1 tsp ground cinnamon
• 3 large, very ripe bananas, mashed (about 350-400g)
• 150g soft light brown sugar
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or other neutral oil like sunflower)
• 1 tsp vanilla extract
• 150g Nutella (or other chocolate-hazelnut spread)
• Optional: 50g chopped hazelnuts or chocolate chips for extra texture

How to Make the Perfect Nutella Banana Bread

Creating this loaf is a delightful process from beginning to end. We have simplified it into easy-to-follow stages. By expanding on the principles of our classic Banana Bread Recipe, we are elevating this bake to an entirely new plane of indulgence. Follow our guide, and you will soon have a warm, aromatic loaf cooling on your worktop.

1. Prepare Your Equipment

   First and foremost, let’s get everything in order. Preheat your oven to 175°C (160°C Fan / Gas Mark 4). Thoroughly grease a 9×5 inch (2lb) loaf tin and line it with a strip of baking parchment, allowing it to overhang on the two longer sides. This clever trick provides “handles” that make lifting the baked loaf from the tin effortlessly simple.

2. Combine the Dry Ingredients

   In a medium bowl, whisk together the plain flour, bicarbonate of soda, salt, and ground cinnamon. This step is important as it aerates the flour and ensures the raising agent and spices are distributed evenly, which promotes a consistent texture and flavour in your finished loaf. Set this bowl aside for a moment.

3. Mix the Wet Ingredients

   In a separate, larger bowl, place your mashed ripe bananas. The spottier and darker the peel, the better! These bananas contain more natural sugars and moisture, which are crucial for achieving the best possible taste and texture. To the bananas, add the soft light brown sugar, eggs, vegetable oil, and vanilla extract. Whisk these ingredients together until they are fully incorporated and the mixture is smooth.

4. Bring It All Together

   Next, pour the combined dry ingredients into the bowl containing the wet mixture. Using a spatula or a wooden spoon, gently fold everything together until it is just combined. It is vital not to overmix! A few lumps remaining in the batter are absolutely fine. Overmixing can develop too much gluten in the flour, resulting in a tough, dense loaf rather than the light, tender one we are aiming for.

5. Create the Perfect Nutella Swirl

   Now for the most exciting part! To achieve that iconic banana bread with Nutella swirl, we employ a straightforward layering method. Spoon half of the banana bread batter into your prepared tin, spreading it out evenly. Gently warm the Nutella in a microwave for about 15-20 seconds to make it slightly more fluid and easier to work with. Drop spoonfuls of half the warmed Nutella over the batter. Cover this with the remaining batter, spreading it carefully over the Nutella. Distribute the rest of the Nutella in dollops on top. Using a skewer or a butter knife, gently pull it through the batter in a figure-of-eight pattern a couple of times to create the swirl. Be careful not to overdo this, otherwise the Nutella will merge completely with the batter.

6. Bake to Perfection

   Position the loaf tin in the middle of your preheated oven and let it bake for 50–60 minutes. To test for doneness, insert a skewer into the centre of the loaf, trying to avoid a large pocket of Nutella. If it emerges clean or with just a few moist crumbs, the loaf is ready. If it has wet batter on it, bake for another 5-10 minutes before checking again.

7. Cool and Enjoy

   Once baked, allow the Nutella banana bread to cool in its tin for approximately 15 minutes. This helps it to set properly. Afterwards, use the parchment handles to lift it out and transfer it to a wire rack to cool completely before you slice it. This step is key to achieving neat slices, though we certainly understand the temptation to cut into it while it’s still lovely and warm!

Our Top Tips for a Decadent Banana Bread

To guarantee your loaf is absolutely spectacular, we have compiled our most valuable tips. The key to this wonderfully moist banana bread recipe is rooted in using the correct ingredients and methods, an idea we delve into in our guide for a Moist Banana Bread Recipe.

• Use Very, Very Ripe Bananas: We simply cannot overstate this. Bananas with peels that are heavily speckled or almost entirely black are ideal for this recipe. As bananas mature, their starches turn into sugars, making them much sweeter and more flavourful. As the experts at King Arthur Baking note, this natural process also leads to a more humid final bake.
• Measure Your Flour Correctly: For the highest level of accuracy, we suggest using a digital scale to weigh your flour. If you are using measuring cups, employ the “spoon and level” technique: spoon the flour lightly into the cup and then use a straight-edged knife to level the top. This prevents you from packing in too much flour, which can result in a dense loaf.
• Room Temperature Eggs: When eggs are at room temperature, they blend more seamlessly into the batter. This integration promotes a more uniform crumb and a better overall rise during baking.
• Don’t Over-Swirl: To achieve those distinct, eye-catching ribbons of Nutella, a light touch is best. Just two or three passes through the batter with a skewer are sufficient. The aim is to create a marbled effect, not a uniform chocolate batter.

Customising Your Chocolate Hazelnut Banana Bread

While this recipe is truly superb on its own, it also provides a wonderful foundation for your culinary imagination. Here are some suggestions to personalise this chocolate hazelnut banana bread:

• Add a Crunchy Topping: Just before baking, scatter some chopped hazelnuts and a tablespoon of demerara sugar over the top of the batter. This will create a wonderfully crunchy and sweet crust.
• Extra Chocolate: For those who adore chocolate, consider folding 100g of dark or milk chocolate chips into the batter right before you begin the layering process.
• A Pinch of Salt: A tiny sprinkle of flaky sea salt over the final layer of Nutella before it goes into the oven can beautifully intensify the chocolate and banana flavours.
• Make it a Stuffed Loaf: For a truly rich and gooey centre, you could create a stuffed Nutella banana loaf. Pour half the batter into the tin, then carefully spoon a thick line of Nutella down the middle, keeping it away from the edges. Top with the rest of the batter and bake as directed.

FAQ

A Slice of Heaven Awaits

And there you have it—a clear and simple guide to creating a truly decadent banana bread, one that is bursting with flavour, moisture, and those magnificent chocolate-hazelnut swirls. It is a bake that feels special enough for a celebration, yet is simple enough to be enjoyed on a relaxed weekend afternoon. The heavenly aroma that will fill your home as it bakes is a reward in itself!

We are incredibly excited for you to give this recipe a go and to share it with the people you care about. Baking is all about crafting moments of happiness, and we are certain this Nutella Banana Bread will do precisely that.

Ready to begin? We would be delighted to see your wonderful bakes! Please leave a comment below to tell us how it went, or tag us on social media with a photo of your perfectly swirled creation. Happy baking!

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Prep: 15 mins
Cook: 50-60 mins
Serves: 10

Ingredients

• 250g plain flour (all-purpose flour)
• 1 tsp bicarbonate of soda (baking soda)
• ½ tsp salt
• 1 tsp ground cinnamon
• 3 large, very ripe bananas, mashed (about 350-400g)
• 150g soft light brown sugar
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or other neutral oil)
• 1 tsp vanilla extract
• 150g Nutella (or other chocolate-hazelnut spread)
• Optional: 50g chopped hazelnuts or chocolate chips

Instructions

1. Preheat oven to 175°C (160°C Fan / Gas Mark 4). Grease and line a 9×5 inch (2lb) loaf tin with baking parchment.
2. In a medium bowl, whisk together the plain flour, bicarbonate of soda, salt, and ground cinnamon.
3. In a separate large bowl, whisk together the mashed bananas, soft light brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Do not overmix the batter.
5. Spoon half of the batter into the prepared tin. Gently warm the Nutella for 15-20 seconds in a microwave to soften it.
6. Drop spoonfuls of half the warmed Nutella over the batter. Cover with the remaining batter, and top with dollops of the rest of the Nutella.
7. Use a skewer or butter knife to gently pull through the batter in a figure-of-eight pattern two or three times to create swirls.
8. Bake for 50–60 minutes. Test for doneness by inserting a skewer into the centre; if it comes out clean or with a few moist crumbs, it’s ready.
9. Allow the bread to cool in the tin for 15 minutes before using the parchment paper to lift it onto a wire rack to cool completely.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g