Nutella Banana Bread
Nutella Banana Bread is the ultimate treat—moist, flavorful, and packed with chocolate chips and swirls of rich Nutella. Sweet, indulgent, and totally irresistible!
Servings: 12 slices
Cost: $6.12
Equipment
- 9 x 5-inch bread pan
Ingredients
- 1 cup very ripe bananas 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 9x5-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 the 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).
Video
Notes
Note 1: Be sure to use the right size loaf pan (9x5 inch) for best results. This bread doesn’t bake up nicely in smaller pans.
Note 2: Wait 10–15 minutes after baking to remove bread from the pan. When we pair sugar with banana in the batter, the bananas caramelize and intensify in sweetness while baking, also creating a bit of a gooeyness in the bread if it is sliced right out of the oven. It's best to let your loaf sit in the pan to finish “baking” and solidifying. It also needs time to fully cool and set up before cutting.
Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. This bread needs to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.
Storage: Store any leftover bread in an airtight container at room temperature. Best eaten within 3 days.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 63g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 312mg | Potassium: 204mg | Fiber: 2g | Sugar: 30g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg