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loaf of nutella banana bread with 2 pieces sliced

Nutella Banana Bread

Tara Kringlen
Golden brown on top with deep swirls of nutella, this banana bread is full of ripe bananas and will replace all the other banana bread recipes you have!
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread, Dessert
Cuisine American
Servings 12 servings
Calories 328 kcal


  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup butter unsalted, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups mashed ripe bananas about 4-5 medium bananas
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup Nutella


  • Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
  • Stir together sugars and melted butter until combined. Mix in 2 eggs, vanilla and mashed bananas, stirring well.
  • Stir in flour, salt and baking soda just until no flour remains. Batter will be thick.
  • Pour half of the batter into the prepared loaf pan. Smooth the top.
  • Microwave the Nutella for about 20-25 seconds. Dollop ½ of the Nutella evenly over the batter. Use a knife to swirl the Nutella into the batter.
  • Pour the rest of the batter into the pan. Dollop the remaining Nutella over the top of the batter and swirl into the batter the same way as above.
  • Bake for about 50 minutes until a cake tester or toothpick comes out with moist crumbs remaining.
  • Let cool in the pan for 15 minutes before transferring to a wire rack to cool the rest of the way.


  • Wrap the banana bread in foil or plastic wrap and store on the counter for 3-4 days.
  • The loaf can also be frozen, wrapped in plastic wrap and foil for up to 3 months. Let it defrost in the refrigerator overnight before serving.
  • Peanut butter or other nut butters can be substituted for nutella if desired. Or omit the nutella for traditional banana bread.


Calories: 328kcal
Keyword banana bread, bananas, nutella, quick bread
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