Nutella Banana Bread

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I get bored with banana bread and I had all this delicious Nutella, so what’s a girl to do? Nutella banana bread of course! What I love about this recipe is that it is a one-bowl bowl deal.

And really, use your own banana bread and add whatever filling you want in it, jam, cream cheese, Nutella, whatever, just to jazz it up. If you have a particular banana bread that you like and want to share I’d love to see it!


Nutella Banana Bread

Screen Shot 2020-07-21 at 3.36.02 PM


  • 1/2 cup unsalted butter (1 stick)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3-4 mashed medium bananas (more bananas, use less sugar)
  • 1/4 cup granulated sugar
  • 1/4 cup plain, unsweetened Greek yogurt
  • 2 eggs, room temperature (or not room temperature. The reason for it is because it will mix better, but, meh, if you don’t want to be fussy don’t worry about it)
  • Pecans, optional, just however much you like, within reason
  • 1 teaspoon vanilla extract or paste
  • 1/2 cupish of chocolate-hazelnut spread, like Nutella


  1. Heat oven to 350 degrees Fahrenheit
  2. Grease 9x5x3 inch pan (I just use a cooking spray, but use butter or whatever you like)
  3. Brown butter, or just melt it, then let it cool. If you aren’t familiar of browning butter, just cook the butter until it starts to get brown and gives off a nutty aroma. Once it turns brown watch it because you can burn it real quick after that
  4. Add cooled butter, flour, baking soda, salt, bananas, sugar, yogurt, eggs, pecans, and vanilla in a bowl then hand mix. Don’t overmix, else it’ll make for a tougher baked good (overmixing makes the flour create elastic gluten strands). I mix it until everything is evenly distributed and all flour is moist.
  5. Melt the chocolate-hazelnut bread in a separate microwavable bowl, I do it for 40 seconds, just so that it’s pourable.
  6. Pour 1/2 the batter of the bread into the pan, then 1/2 the chocolate-hazelnut spread, then remaining batter, then top it off with the chocolate-hazelnut spread. I stir the hazelnut spread lightly with the bread mixture so it doesn’t float over the bread and cooks with the flour mixture.
  7. Bake for 50-60 minutes (depends on oven) then check doneness by sticking a toothpick, or a butter knife. If it comes out clean, you’re good to go.

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