This Nutella Swirl Banana Bread is extra soft and moist with thick ribbons of Nutella running all throughout. Serve as a breakfast or brunch treat during the weekends and holidays.
Looking for more banana bread recipes? You can also try my Homemade Banana Bread, Double Chocolate Banana Bread, or this Zucchini Banana Bread.
Nutella Swirl Banana Bread
When breakfast calls for something a little extra sweet, this Nutella banana bread is just the thing. It’s as easy to whip together as regular banana bread, the only difference being the swirl of Nutella added at the end.
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This recipe makes two full loaves, but I highly recommend you still make the full batch size. You can give one away to a friend or neighbor, or freeze it for up to 2 months!
Why You’ll Love This Recipe
- It makes a great breakfast treat. Anytime I can basically eat cake for breakfast, I’m a happy camper.
- It’s a healthier version of banana bread. This recipe uses Greek Yogurt as a way to add moisture without the extra calories.
- Freeze some for later! You can bake two loaves and store one in the freezer for up to 2 months.
Key Ingredients You Will Need
- Bananas – As they ripen the starches in bananas are converted into sugar, meaning they get sweeter and sweeter. The best bananas to use for baking are ones you wouldn’t want to eat on their own. It’s ok if they have brown spots! You’ll need about 6 full ripe bananas for this recipe.
- Sugar – this recipe uses regular granulated white sugar. You can try substituting brown sugar if you want a slightly different taste and texture.
- Greek Yogurt – Greek yogurt adds moisture and flavor to your banana bread. It also helps to keep it nice and tender. Any brand will work, as long as it is unsweetened plain or vanilla.
- Eggs – eggs are what binds the batter together. It’s best if you add them when they are room temperature. If they are too cold, they will shock the butter rather than mix in with it well.
- Baking Soda – this helps the banana bread rise in the oven and keeps the baked bread nice and tender.
- Nutella – Nutella is the bomb, but if you don’t have it a great substitute would be peanut butter.
How to Make Nutella Banana Bread
- Mix the batter. In a large bowl, combine the mashed bananas, melted butter, sugar, and vanilla extract. Stir, then add the Greek Yogurt and eggs. Separately, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and gently fold together until no streaks of flour remain.
- Swirl in the Nutella. Transfer about 1 cup of banana bread batter to a small bowl and mix it with the Nutella. Divide the remaining batter in half and pour into two lightly greased 9” x 5” loaf pans. Spoon half of the Nutella batter over the top of each in small dollops, then use a butter knife to gently swirl it into the batter.
- Bake. Bake in a preheated 350 degree oven for 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool. Remove the loaves from the oven and let them cool in the pans for at least 10 minutes. Carefully loosen the edges with a knife if needed, then transfer the loaves to a wire rack to cool completely.
Recipe Variations and Tips
- Try substituting peanut butter for the Nutella, or using half and half. It will have a similar texture but a different flavor.
- Make sure to use incredibly ripe bananas! The darker the peels the better because they will be sweeter and juicier.
- Mix a little of the batter with the nutella before swirling. This helps to get the Nutella to swirl in nicely and evenly.
- Turn them into muffins! Fill muffin tins about ¾ full and bake, keeping an eye on them in the oven and checking with a toothpick or knife to make sure they don’t overbake.
- Add chocolate chips. Sprinkle chocolate chips over the top just before baking.
Storage Instructions
- Room temperature: wrap banana bread in plastic wrap, then transfer to a sealed freezer bag and store at room temperature for up to 4 days.
- Refrigerator: store in an airtight container or freezer bag in the fridge for up to 1 week.
- Freezer: freeze baked banana bread in a freezer bag for up to 2 months.
More You’ll Love
This soft and tender Banana Nutella Swirl Bread is an easy treat to make for breakfast or brunch. Each slice has sweet and nutty swirls of Nutella throughout.
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Nutella Swirl Banana Bread Recipe
This Nutella Swirl Banana Bread is extra soft and moist with thick ribbons of Nutella running all throughout. Serve as a breakfast or brunch treat during the weekends and holidays.
Yields 9″ x 5″ Loaves
Ingredients
- 3 cups ripe bananas, mashed (about 6 ripe bananas)
- ¾ cup butter, melted
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt, plain
- 4 large eggs, lightly beaten
- 4 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup Nutella
Instructions
- Preheat oven to 350 degrees F and lightly grease two 9-inch by 5-inch loaf pans with nonstick cooking spray.
- In a large bowl, combine the mashed bananas, melted butter, sugar, and vanilla extract. Stir until well mixed, then add the Greek Yogurt and eggs, mixing just and stir just enough to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and gently fold together until no streaks of flour remain. Be careful not to overmix.
- Transfer about 1 cup of banana bread batter to a small bowl. Add the Nutella and stir until smooth and fully combined.
- Divide half of the plain banana bread batter evenly between the prepared loaf pans. Spoon half of the Nutella batter over the top in small dollops, then use a butter knife to gently swirl it into the batter.
- Add the remaining plain banana bread batter to the pans, then top with the remaining Nutella mixture. Swirl once more with a knife to create a marbled effect. The loaf pans should be about 3/4 full.
- Bake in a preheated oven for 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the loaves from the oven and let them cool in the pans for at least 10 minutes. Carefully loosen the edges with a knife if needed, then transfer the loaves to a wire rack to cool completely.
- Slice, serve, enjoy!
Notes
Storing instructions: wrap banana bread in plastic wrap, then transfer to a sealed freezer bag and store at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
Nutrition
Calories: 2882kcal | Carbohydrates: 441g | Protein: 51g | Fat: 105g | Saturated Fat: 69g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 558mg | Sodium: 2731mg | Potassium: 1613mg | Fiber: 17g | Sugar: 221g | Vitamin A: 2816IU | Vitamin C: 20mg | Calcium: 264mg | Iron: 17mg
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