Nutella Swirl Banana Bread Recipe for Gooey Chocolate-Banana Loaf

Nutella Swirl Banana Bread is an easy, crowd-pleasing quick bread that combines ripe bananas with creamy chocolate-hazelnut spread for a moist, flavorful loaf everyone will enjoy.

Why settle for plain banana bread when you can swirl in Nutella for extra flavor and texture? This simple recipe uses everyday pantry ingredients and a little Nutella to make a loaf that’s perfect for breakfast, snack time, or dessert.

Why this recipe works!

This recipe is a great way to use up ripe bananas. Brown, spotty bananas mash easily and add natural sweetness and moisture to the batter. The Nutella is added in dollops and swirled into the batter so every slice has streaks of chocolate-hazelnut goodness.

Like most quick breads, this loaf makes a convenient make-ahead item. Stored in an airtight container in the refrigerator, it keeps for about a week. You can also freeze slices for up to a month and thaw as needed.

Recipe Ingredients

This recipe uses standard banana bread ingredients plus chocolate-hazelnut spread. It’s straightforward and adaptable.

• Ripe bananas: 2–3 bananas, mashed (about 1 cup)
• Nutella or similar chocolate-hazelnut spread: used for swirls throughout the loaf
• Flour: all-purpose is used here; swap a cup-for-cup gluten-free blend if desired
• Other basics: oil, plain Greek yogurt, eggs, vanilla, sugar, baking powder, baking soda, and salt

Keep reading for step-by-step instructions and tips.

How to Make Nutella Swirl Banana Bread

This recipe is quick to prepare and yields a moist, tender loaf.

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and set aside.

2. In a large bowl, whisk together mashed bananas, vegetable or canola oil, plain Greek yogurt, eggs, and vanilla until combined.

3. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.

4. Pour half of the batter into the prepared loaf pan. Drop dollops of half the Nutella over the batter and use a knife or toothpick to swirl it through.

5. Pour the remaining batter over the swirled layer, add the remaining dollops of Nutella, and swirl again to create a marbled effect.

6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making Nutella Swirl Banana Bread

• Use ripe bananas for the best flavor and moisture—bananas that are brown or freckled mash easily.
• You can make this in one bowl if you prefer; separating wet and dry ingredients is traditional but not required.
• If the Nutella is stiff, soften a small amount in the microwave for a few seconds so it’s easier to swirl.
• Because Nutella darkens the top, check doneness with a toothpick rather than relying on appearance alone.
• Let the bread cool completely before slicing to avoid a crumbly texture.
• Store in the refrigerator in an airtight container for up to a week, or freeze slices for longer storage.

Related Recipes

If you enjoy quick breads, try other loaf recipes with similar easy preparation and moist results.

Nutella Swirl Banana Bread

Make your banana bread extra special by swirling chocolate-hazelnut spread into the batter so every bite has a touch of Nutella.

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 16 servings

Calories: 200kcal

Author: Angela Allison

Ingredients

• 2–3 ripe bananas, mashed (about 1 cup)
• ½ cup vegetable or canola oil
• ½ cup plain Greek yogurt (nonfat works)
• 2 large eggs
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup chocolate hazelnut spread (like Nutella)

Instructions

1. Preheat oven to 350°F (175°C). Coat a 9 x 5 inch loaf pan with cooking spray.
2. In a large bowl, whisk mashed bananas, oil, yogurt, eggs, and vanilla. In a separate bowl, whisk flour, sugar, baking powder, salt, and baking soda. Fold dry ingredients into wet until just combined.
3. Pour half the batter into the prepared pan. Dollop half the Nutella over the batter and swirl with a knife or toothpick. Pour remaining batter on top and repeat with remaining Nutella.
4. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use ripe bananas for best flavor and moisture.
• You can mix everything in one bowl if desired; separating wet and dry ingredients is optional.
• If Nutella is stiff, soften briefly in the microwave to make swirling easier.
• Check doneness with a toothpick, as the Nutella can darken the top.
• Let the bread cool fully before slicing to avoid crumbling.
• Store cooled bread in an airtight container in the refrigerator for up to a week, or freeze slices for longer storage.

Nutrition

Calories: 200 kcal
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Carbohydrates: 24 g
|
Protein: 3 g