Best 7 Nutella Banana Split Bread Recipes

NUTELLA BANANA BREAD

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

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.

NUTELLA-STUFFED BANANA BREAD

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.

NUTELLA® BANANA SPLIT BREAD

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.

BANANA SPLIT BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA SPLIT BREAD

Steps:

• Heat oven to 375.
• Grease and flour bottom of pan.
• Add water to reserved pineapple juice to make 3/4 cup.
• In large bowl, combine all bread ingredients and stir till moist.
• Pour batter into pan and bake at 375 for 55-60 minutes or until toothpick comes out clean.
• Cool loaf in pan for 15 minutes.
• Remove from pan, cool for 45 minutes.
• Glaze: In small bowl, combine all glaze ingredients and stir until well blended. Drizzle over cooled loaf.
• HIGH ALTITUDE: Add 1 tbsp flour to mix. Bake at 375 for 50-60 minutes.

BANANA SPLIT BREAD

Steps:

• In a bowl cream butter and sugar.
• Beat in egg.
• In a second bowl combine milk and mashed bananas.
• Combine flour, baking soda and baking powder.
• Add to cream mixture alternately with banana mixture.
• Fold in pecans and chocolate chips.
• Pour into greased loaf pan
• Bake 350°F 60 to 70 minutes.
• Cool 10 minutes before removing from pan.
• Complete cooling on wire rack.