Super moist banana bread swirled with Nutella and chocolate chips. This Nutella Banana Bread is my all-time favorite sweet bread; It’s flavorful and loaded with chocolate!
author’s note
My Favorite Banana Bread Ever!
I’ve made a lot of banana bread over the years, but this one? This is the one I keep coming back to.
It started as a “what can I do with these bananas before they go bad?” situation. I had a jar of Nutella sitting in the pantry (which honestly never lasts long at my house), and on a whim, I decided to swirl it into my go-to banana bread batter.
The first time I made it, it disappeared almost immediately. Like… I turned around and half the loaf was gone. I made it again the next day just to make sure it wasn’t a fluke. It wasn’t.
Now it’s the banana bread I make anytime I want something a little extra. It still has that classic banana bread flavor, but the Nutella swirl and chocolate chips take it to a whole new level. It feels a little special without being any harder to make.
Nutella Banana Bread Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Overripe bananas | The darker and softer, the better flavor and sweetness. |
| Butter & coconut oil | Use both for rich flavor + soft texture; all butter works too. |
| Brown sugar | Adds moisture and deeper flavor than white sugar. |
| Greek yogurt | Make sure to use full-fat for best texture. |
| Nutella & chocolate chips | Warm Nutella slightly for easy swirling; use any chocolate chips you like |
How To Make Nutella Banana Bread
- Prep: Preheat oven and line a loaf pan with parchment or grease well.
- Wet ingredients: Whisk bananas with butter, oil, sugar, vanilla, egg, and yogurt.
- Dry ingredients: Fold in flour, baking soda, salt, and chocolate just until combined.
- Layer: Add half the batter to the pan, swirl in Nutella, then top with remaining batter.
- Bake: Bake until the top is golden and a toothpick comes out with a few moist crumbs.
- Cool: Let it rest in the pan, then cool fully before slicing for clean cuts.
chelsea’s recipe tip
Nutella Banana Bread Tips
- Use very ripe bananas: This makes a big difference in flavor.
- Don’t overmix: Stir the batter until just combined so it stays soft.
- Warm the Nutella: It spreads and swirls way easier.
- Check doneness: Top should be deep golden and set; a toothpick comes out with a few moist crumbs (not wet batter).
- Let the bread cool: This keeps the slices clean and not gummy.
Variations
Variation Ideas
- Peanut Butter Twist: Swap the Nutella for peanut butter and add chopped peanuts for a crunchy texture.
- Spiced Banana Bread: Add spices like cinnamon, nutmeg, and clove to the banana bread batter to give it a warm, spiced flavor.
- Double Chocolate: Use cocoa powder in the batter to make it chocolate-flavored and then swirl in the Nutella.You can also follow this Chocolate Banana Bread.
Storage
Store leftovers of this Nutella banana bread in an airtight container at room temp for up to 3 days. It stays soft, but texture is best the first day or two.
To freeze: Wrap slices individually and store in a freezer-safe bag for up to 3 months. Thaw at room temp.
More Delicious Banana Treats:
Desserts
Banana Cupcakes
Snacks
Banana Bites (2 Ways!)
Desserts
Chocolate Banana Muffins
Desserts
Banana Chocolate Chip Cake
Nutella Banana Bread
Video
Equipment
- 9 x 5-inch bread pan
Ingredients
- 1 cup overripe banana brown speckled all over, mashed, 3 medium bananas
- 4 tablespoons unsalted butter melted
- 2 tablespoons coconut oil melted
- 3/4 cup light brown sugar firmly packed, plus 2 tablespoons for topping if desired
- 1/2 tablespoon vanilla extract
- 1 large egg
- 1/2 cup honey vanilla Greek yogurt full-fat, I love Greek Gods
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips or semi-sweet or dark, whichever you prefer
- 1/3 cup Nutella
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or generously spray with cooking spray and flour the interior (see note 1). Don’t skip prepping the pan or the bread likely won't come out easily.Melt butter and coconut oil, then allow to cool back to room temperature.
- In a small bowl, mash the bananas until smooth and measure out 1 leveled, completely filled cup. In a large bowl, while whisking vigorously, add mashed bananas, melted (and cooled to room temperature; don’t add hot butter!) butter, melted (and cooled) coconut oil, brown sugar, vanilla extract, egg, and yogurt. Vigorously mix with a whisk until smooth.
- In a separate bowl, combine flour, baking soda, salt, and chocolate chips. Stir to combine. Add dry ingredients on top of wet ingredients and gently fold the dry into the wet until just combined and no dry streaks remain. Don’t overmix.
- Pour just under half the bread batter into the prepared loaf pan. In a microwave-safe bowl, add the Nutella and microwave 15 seconds. Pour Nutella over batter and smooth with the back of a spoon. Pour the rest of the bread batter on top of the Nutella. Dot the top of the bread with a few more chocolate chips (optional). Optionally sprinkle 2 tablespoons brown sugar on top of the bread and gently press in.
- Bake for 60–70 minutes, or until a toothpick when inserted in the center comes out clean or with few moist crumbs. Remove from oven and let cool 15 minutes in the bread pan before inverting to a cooling rack (don’t rush this; it needs time to set in the pan!) Once on the cooling rack, allow bread to cool for at least 30 minutes and preferably an hour before cutting (see note 2).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I transfer this to cooking in an air fryer instead of the oven?
I wouldn’t recommend making this in the Air Fryer!
I’ve made this recipe multiple times and my husband and I are addicted to it!!! It’s such a delicious quick bread, I make it and we eat it for breakfast all week. But every time I’ve made it, it sinks in the middle. I don’t know if I am doing something wrong but I would love some advice for this!
Can this be made into muffins?
I don’t think this recipe would convert particularly well unfortunately
Where in the recipe does the sugar come in? Am I blind or was it skipped from the dry ingredients?
With the wet ingredients!
This is by far my all time favourite banana bread recipe. Everyone who has tried it loved it & I get lots of praises! It’s my go to, every time! Tks Chelsea! ?
Yay! Love hearing that; thanks so much for the comment Shahida 🙂
This sounds really nice and something different to try. Thanks for sharing this recipe.
Simon
I would down this SO quickly Chels, it wouldn’t stand a chance in my kitchen, it would be devoured asap! love the beautiful swirls, another great recipe 🙂