Swirled Nutella Banana Bread
Tender banana bread with swirls of Nutella in the center. Nutella banana bread is the perfect thing to make if you’ve got ripe bananas that need to be used up! It comes together effortlessly and will be gone in a flash!
Servings: 8 -10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon EACH: kosher salt AND ground cinnamon optional
- ½ cup salted butter melted and cooled to room temp
- 1 1/2 cups ~3 medium ripe bananas, mashed
- ⅓ cup plain yogurt or greek yogurt/sour cream, see notes
- 2 large eggs room temperature
- ⅔ cup granulated sugar light brown sugar will work too
- 2 teaspoon vanilla extract
- ⅓ cup chopped toasted pecans optional
- ⅔ cup Nutella spread
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF.S Spray a 9x5 loaf pan with cooking spray, set aside.
- BATTER: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. In a medium bowl, combine the melted butter, sugar, bananas, yogurt, eggs, and vanilla. Add the dry ingredients into the wet ingredients and mix. When the batter still has some dry pockets, add the walnuts and fold the batter until just combined.
- SWIRL: Transfer half of the prepared mixture to the loaf pan, follow that up with ⅓ cup of Nutella. Then add the remaining bread batter, followed by the remaining ⅓ cup of Nutella. Using a butter knife, swirl the Nutella around going almost all the way to the bottom of the pan.
- BAKE: for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean with just a few crumbs. Let the bread cool in the loaf pan for at least 30 minutes before transferring to a wire cooling rack.
Notes
- Both Greek yogurt and sour cream will also work for this recipe. The only thing I suggest is measuring them out into a bowl first, and using a small whisk or a fork to whip them before adding them to the bread. I find doing so gives this bread a better texture. You don’t have to do this if you use traditional yogurt though!
- If you have unsalted butter, you can still use it for this recipe! Just up the kosher salt by 1/4 teaspoon.
