Nutella Swirl Banana Bread Recipe

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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.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: 9" x 5" Loaves

Calories: 2882kcal

Author: The Carefree Kitchen

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

US Customary - Metric

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