Best 8 Nutella Banana Bread Recipes

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Calling all Nutella and banana enthusiasts! Nutella banana bread is a delightful treat that combines the rich, chocolatey taste of Nutella with the sweet, fruity flavor of bananas. With its moist and tender crumb, this bread is a perfect snack or breakfast item that is sure to satisfy your sweet tooth. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating a delicious and unforgettable Nutella banana bread that will impress your family and friends. From gathering the necessary ingredients to following a step-by-step recipe, we'll provide all the information you need to bake a loaf of Nutella banana bread that is sure to be a hit.

Here are our top 8 tried and tested recipes!

NUTELLA BANANA BREAD



Nutella Banana Bread image

This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is "beurre noisette" which literally translates to hazelnut butter.

Provided by Yossy Arefi

Categories     quick breads, dessert

Time 1h20m

Yield One 9-inch loaf

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/310 grams mashed bananas, from about 3 medium bananas
2/3 cup/134 grams granulated sugar
1/4 cup/57 grams plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/3 cup/99 grams chocolate-hazelnut spread, like Nutella

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
  • Stir the flour, baking soda and salt together in a bowl.
  • Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
  • When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
  • Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

NUTELLA® BANANA SPLIT BREAD



Nutella® Banana Split Bread image

Banana bread with chocolate chips, Nutella® swirls, and caramel sauce.

Provided by Serena Goldstein

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Chocolate Banana Bread Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup mashed ripe bananas
3 tablespoons whipping cream
1 cup white sugar
½ cup butter, softened
1 egg
1 (6 ounce) package semisweet chocolate chips
½ cup chopped pecans
¼ cup chocolate-hazelnut spread (such as Nutella®)
1 cup packed brown sugar
½ cup half-and-half
4 tablespoons butter
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
  • Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
  • Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
  • While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
  • Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

Nutrition Facts : Calories 732.1 calories, Carbohydrate 102.4 g, Cholesterol 79.5 mg, Fat 35.5 g, Fiber 3.5 g, Protein 7 g, SaturatedFat 17.9 g, Sodium 316.2 mg, Sugar 71.4 g

NUTELLA-STUFFED BANANA BREAD



Nutella-Stuffed Banana Bread image

The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
3 very ripe bananas (about 1 pound)
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate-hazelnut spread, such as Nutella
2 tablespoons hazelnuts, chopped

Steps:

  • Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
  • Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
  • Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
  • Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

BANANA BREAD-NUTELLA® BROWNIES



Banana Bread-Nutella® Brownies image

This mixture of banana bread and Nutella® is a sure hit in our house and the parties I take it to.

Provided by luv2trvl2it

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 20

Number Of Ingredients 11

1 ½ cups white sugar
1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups mashed ripe bananas
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts
1 ½ cups chocolate-hazelnut spread (such as Nutella®), or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  • Beat sugar, sour cream, softened butter, and eggs together in a bowl until creamy. Add mashed bananas and vanilla extract and blend again. Add flour, baking soda, and salt and blend again until smooth and creamy. Fold in walnuts. Spread batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  • Remove brownies from the oven, leaving oven on. Add chocolate-hazelnut spread to the top without spreading. Return pan to the hot oven until chocolate-hazelnut spread is softened, 2 to 3 minutes. Remove from oven and spread chocolate-hazelnut spread over brownies.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 41.4 g, Cholesterol 35.9 mg, Fat 15 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 214.5 mg, Sugar 27.8 g

NUTELLA BANANA BRIOCHE BREAD PUDDING



Nutella Banana Brioche Bread Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 2h37m

Yield 12 to 16 servings

Number Of Ingredients 11

Cooking spray or butter, for the pan
1 (13-ounce) container Nutella
12 (3/4-inch) thick slices brioche or egg bread
8 large eggs
2 cups cream
2 cups whole milk
2 cups sugar
1/4 cup hazelnut liqueur (recommended: Frangelico) or amaretto
1 tablespoon vanilla extract
1/2 teaspoon almond extract
3 ripe bananas

Steps:

  • Spray or butter a 13 by 9 by 2-inch baking dish.
  • Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

NUTELLA-STUFFED BANANA BREAD



Nutella-Stuffed Banana Bread image

Make and share this Nutella-Stuffed Banana Bread recipe from Food.com.

Provided by Food.com

Categories     Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
3 bananas (1 1/4 cup mashed banana)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
3/4 cup chocolate hazelnut spread

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 8 ½ x 4 ½ inch loaf pan.
  • Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
  • Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan.
  • Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together.
  • Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread.
  • Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 3932.6, Fat 170.6, SaturatedFat 125.2, Cholesterol 616, Sodium 2676.2, Carbohydrate 563.7, Fiber 26.9, Sugar 363.9, Protein 48.8

NUTELLA BANANA BREAD



Nutella Banana Bread image

Last weekend (Feb 5) was the 6th annual celebration of World Nutella Day. I posted this recipe last year as my contribution and was lucky enough to have it published in Madamoiselle Paris. Bananas bread is fabulous. Add some Nutella (hazelnut/chocolate) spread to the mix and you have a bread that's rich enough to call a cake, but...

Provided by Linda Dalton

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 13

cooking spray
1 Tbsp all purpose flour
1 3/4 c all purpose flour
3/4 c sugar
1 tsp baking powder
1/4 Tbsp baking soda
1/4 tsp salt
2 large eggs slightly beaten
1/2 c canola oil
3 large ripe bananas mashed
1/2 c nutella
1 tsp pure vanilla extract
1/2 c mini chocolate chips

Steps:

  • 1. Pre heat oven to 350 degrees. Prepare loaf pan (9x5x3) with cooking spray and a light dusting of flour. Discard any flour that doesn't stick to the pan.
  • 2. In large bowl combine flour, sugar, baking powder, baking soda and salt. I use a big whisk.
  • 3. In medium bowl combine mashed bananas, eggs, oil. vanilla and Nutella. You can use a mixer for this but a little elbow grease and a whisk seems to work fine for me.
  • 4. With rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients and don't over mix. You don't want the batter to be smooth. It should be combined, but thick and chunky. Now fold in the mini chips, and pour batter into prepared pan. Bake on center oven rack for 55 to 60 minutes.
  • 5. Place on wire rack to cool (about a half hour). Remove bread from pan and let cool. Slice and enjoy.
  • 6. This bread is great as is, but if you're feeling decadent, try it toasted, with a dollop of whipped cream or ice cream, add a few mini chips and some chopped hazelnuts. And maybe a few banana slices and a very small dab of Nutella on top. That's when it becomes an over-the top dessert.

NUTELLA® SWIRL BANANA BREAD



Nutella® Swirl Banana Bread image

I have tried countless yummy banana bread recipes as my husband is literally obsessed with bananas! He'll eat them any way possible; on toast, in a shake, with ice cream, yogurt, etc! When it comes to banana bread he is my number one taste tester. This one uses a swirl of Nutella® for even more flavor.

Provided by Carla Maria

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

cooking spray
1 cup white sugar
½ cup butter
6 ripe bananas, mashed
2 eggs, beaten
1 ½ cups cake flour
3 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
  • Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
  • Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
  • Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

Nutrition Facts : Calories 428.1 calories, Carbohydrate 67.9 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 335.6 mg, Sugar 40.2 g

Tips:

  • Ensure ripe bananas: Overripe bananas yield the best flavor and texture in banana bread.
  • Cream butter and sugar thoroughly: This step incorporates air, resulting in a lighter and fluffier loaf.
  • Gradually add eggs: Adding eggs one at a time prevents curdling and ensures a smooth batter.
  • Use room temperature ingredients: This helps the ingredients blend more easily, resulting in a more consistent batter.
  • Don't overmix the batter: Overmixing can lead to a tough and dense loaf.
  • Measure flour accurately: Too much flour can result in a dry and crumbly loaf.
  • Don't overbake the bread: An overbaked loaf will be dry and tough. Use a toothpick to check for doneness.
  • Let the bread cool completely before slicing: This allows the flavors to develop and the bread to set properly.

Conclusion:

Nutella banana bread is a delicious and easy-to-make treat that is perfect for breakfast, snack, or dessert. With its moist and fluffy texture, sweet banana flavor, and rich Nutella swirl, this bread is sure to be a hit with everyone. Whether you're a seasoned baker or a beginner, this recipe is a great choice for creating a delicious and satisfying loaf of banana bread.

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