Nutella Banana Bread Recipe

Banana bread seems to be a bit of a craze at the moment, and who can blame the people. We have been eating and making banana bread for at least as long as we’ve been friends and it’s always something we love having together as a snack. Usually ending up in us devouring the entire loaf. It’s such an easy recipe but in case you do hit a snag, we’ve written up a few tips below, which we hope can help you if you have any difficulties. 

We think it’s safe to say that anything slathered in Nutella is a winner… and will be eaten quicker that you can take a breath. Be prepared to go through a whole jar of Nutella for this dish and yes, we are guilty of over indulgence. Anyway, this recipe is sure to go down well; unless, like a few of our friends, you are sadly allergic to nuts. But fear not..you don’t have to miss out on this delicious recipe as you can simply leave out the Nutella. It is added at the end and the result will still be a moist, fluffy banana bread. 

You can of course decide to leave the Nutella out regardless…if you’re crazy. Or maybe you’re simply trying to watch your weight or prefer a vegan option, in which case you may be better off trying our healthy banana bread. 

Can I add other toppings into my banana bread?

Other yummy editions that we like to include in a ‘Nutella-less’ banana bread: 

• Add ¼ cup of pecans or walnuts to the batter 
• Add some sultanas or dates to the batter 
• Switch the Nutella for some peanut butter or other nut butter 
• Bake a chocolate bar into the cake rather than a dollop of Nutella (super yum) 
• Add chocolate chips to the batter 

There are so many different variations of this amazing treat so go wild. And feel free to swirl Nutella into any cake (particularly chocolate) – it’s such a good way to add moisture (we hate that word but there is no alternative – sorry) and an extra something to please the lucky tasters of your dessert. 

What if I don’t have any buttermilk?

If you don’t have any buttermilk – you can make your own! It doesn’t matter if it is not as thick as the one you would buy in a shop! It will still work it’s magic. Buttermilk helps to tenderise the gluten in the flour giving the cake a softer texture and it also helps prevent it from drying out. Try out making your own buttermilk like we do, it’s super simple.

What if my mixture starts to curdle?

If you find your mixture starts to curdle once you have added any of the wet ingredients, it may look like it can’t be saved but a little bit of flour goes a long way! Add small amounts of the flour you have measured out for the recipe (we don’t want to add extra flour) and gently fold it in. Keep adding until the mixture is fully combined again and is a smooth consistency. Then continue with the rest of the recipe! 

Tips 

To serve Warm for 15 seconds in the microwave and enjoy with ice cream or on its own! 

Banana Bread Muffins If you don’t have a loaf tin why not make banana bread muffins! Fill your muffin cases ¾ of the way and bake for 20-25 minutes instead. 

Print Recipe

Nutella Banana Bread

We cannot get enough of banana bread, so many variations to choose from each providing their own bit of uniqueness. In this case, it's for sure the sinful nutella topping.

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Prep Time

25 minutes

Cook Time

55 minutes

Servings

loaf MetricUS Imperial

Ingredients

• 113 g butter room temperature
• 200 g granulated sugar
• 2 eggs large
• 240 g plain flour sifted
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 60 ml buttermilk
• 1 tsp vanilla extract
• 3-4 ripe bananas
• 75 g nutella or however much desired
• 1 tsp ground cinnamon optional
• 1/2 tsp nutmeg optional
• handful hazelnuts optional

Prep Time 25 minutes Cook Time 55 minutes Servings loaf MetricUS Imperial Ingredients 113 g butter room temperature 200 g granulated sugar 2 eggs large 240 g plain flour sifted 1 tsp bicarbonate of soda 1/2 tsp baking powder 1/4 tsp salt 60 ml buttermilk 1 tsp vanilla extract 3-4 ripe bananas 75 g nutella or however much desired 1 tsp ground cinnamon optional 1/2 tsp nutmeg optional handful hazelnuts optional

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Instructions

1. Preheat your oven to 180 degrees (Or 160 fan oven).
2. In a separate bowl - mix the flour, baking soda, baking power, salt, cinnamon and nutmeg.
3. Cream together the butter and sugar until you get a light and fluffy combined mixture. This will take about 5 minutes. Alternatively, you can beat the butter and sugar together by hand; note that this will take a bit longer.
4. Add the eggs 1 at a time and beat until combined.
5. Mash your bananas to the texture you prefer (some like bigger chunks of banana) then add them straight to the mixture to prevent the fruit browning.
6. Slowly stir in the buttermilk and vanilla extract.
7. Grab your bowl of dry ingredients and fold in half of the mix into your wet mixture. Once combined, then follow the same process with the other half.
8. Chop up some hazelnuts and fold them into the batter.
9. Transfer the mixture into a lined loaf tin. Add two large tablespoons of Nutella to the top then gently swirl into the mixture using the end of a knife. Be careful not to mix the Nutella in too much as it will result in a dry cake once cooked. Leave some big chunks of the chocolate so it melts in the oven.
10. Bake in the oven for 50-60 minutes. Test your cake in the centre with a knife/metal skewer - you shouldn’t see any uncooked batter. You may however see some melted Nutella and don’t confuse that for raw cake (if your cake is undercooked it will be a runny beige colour).
11. Leave the banana bread to cool for 20 minutes after cooking. Spread a thick layer of Nutella over the top and sprinkle with ground hazelnuts or fresh bananas.

shaina