Soft, moist banana bread studded with thick ribbons of Nutella in every slice. This simple loaf is the perfect way to use up overripe bananas and makes a delicious breakfast, snack or dessert. It keeps well and can be frozen for later.
Nicky’s Notes
This is my go-to banana bread when the fruit bowl yields a few very ripe bananas. The texture is soft and tender, thanks to Greek yogurt, while the Nutella creates rich, gooey ribbons through each slice.
I reserve a small jar of Nutella just for baking this loaf — it’s a family favourite and disappears quickly whenever I bake it.
Why you’ll enjoy this recipe:
- Soft, fluffy crumb with pronounced banana flavour and discernible Nutella swirls.
- Popular even with people who aren’t usually fans of plain banana bread.
- Stores well for a few days at room temperature and freezes successfully for longer storage.
This version is adapted from a favourite bakery recipe with a few small adjustments to increase banana flavour and improve texture.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for Nutella Banana Bread
- 🧑🍳 Abbreviated Recipe
- Recipe Tips
- Leftovers and Freezing Guide
- Nutella Banana Bread Recipe
- 🍲 More fruity cakes and sweet loaves
📋 Ingredients for Nutella Banana Bread
Full recipe quantities and method appear in the recipe card further below.
Bananas
Use very ripe bananas — the darker they are the more natural sweetness and banana flavour they will contribute. Avoid firm or green bananas; they won’t mash smoothly or provide the same depth of flavour.
🧑🍳 Abbreviated Recipe
Mash the ripe bananas and mix with melted butter, eggs, Greek yogurt and vanilla. Fold in the dry ingredients gently. Spoon half the batter into a lined loaf tin, drizzle half the warmed Nutella over it, add the remaining batter, top with the rest of the Nutella and swirl lightly. Bake until set, then cool before slicing.
Recipe Tips
- Warm the Nutella just enough to loosen it for drizzling. It should be pourable but not hot — typically 15–20 seconds in a microwave is enough.
- When you add flour, fold only until the mixture is uniform. Overmixing will make the loaf dense or rubbery.
- Drizzle Nutella to the edges so the end pieces have chocolate ribbons too — a small but important detail.
- Swirl gently with a knife using a few loose motions. Heavy swirling will blend the chocolate into the batter and lose the defined ribbons.
Leftovers and Freezing Guide
- Cool the loaf completely before storing to prevent condensation and sogginess.
- Store in an airtight container at room temperature for up to three days.
- Freeze individual slices for convenience. Wrap each slice, place in an airtight bag or container and freeze. Thaw at room temperature or warm briefly in the microwave.
Nutella Banana Bread Recipe
Nicky Corbishley
10
1 5
12 slices
Dessert
American-style loaf
Ingredients
- 4 very ripe bananas — about 7–8″ long
- 120 g (1/2 cup) unsalted butter, melted
- 2 medium eggs
- 120 g (1/2 cup) plain Greek yogurt (full fat)
- 2 tsp vanilla extract
- 240 g (2 cups) plain (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 150 g (3/4 cup) caster or fine sugar
- 3/4 tsp salt
- 200 g (2/3 cup) Nutella, slightly warmed to soften
Instructions
- Preheat the oven to 170°C/325°F (fan). Line a 2 lb (approx.) loaf tin with baking paper or use a loaf liner.
- Peel the bananas and mash them in a large bowl with a fork until fairly smooth.
- Add the melted butter to the mashed bananas and stir. Mix in the eggs, Greek yogurt and vanilla until combined.
- Sprinkle the flour, bicarbonate of soda, sugar and salt over the wet mixture. Stir the dry ingredients lightly, then fold them into the wet ingredients with a spatula until there are no dry streaks — avoid overmixing.
- Spoon half the batter into the prepared loaf tin. Warm the Nutella briefly so it loosens, then drizzle half of it evenly over the batter, taking it right to the edges.
- Add the remaining batter, smooth the top, and drizzle over the rest of the Nutella. Use a knife to make a few loose swirls to create ribbons of chocolate — don’t over-swirl.
- Bake for 55–65 minutes, or until a skewer or knife inserted into the centre comes out clean. If the top or edges brown too quickly, tent loosely with foil for the final 10–15 minutes.
- Allow the loaf to cool in the tin for a short time, then transfer to a cooling rack and cool for at least 30 minutes before slicing.
- If you prefer warm slices, microwave individual portions for a few seconds. A warm slice with ice cream makes a lovely dessert.
Notes
Storage and Freezing
- Cool the loaf completely before storing to prevent moisture build-up.
- Keep the loaf in an airtight container at room temperature for up to three days.
- Wrap individual slices and freeze in an airtight bag or container. Defrost at room temperature or warm briefly in the microwave.
Recipe Source
This recipe has been adapted from a popular bakery-style Nutella banana bread with small changes to increase banana content and adjust baking time.
Nutritional information is approximate and based on the recipe yielding 12 slices.
Nutrition
Carbohydrates: 48 g |
Protein: 5 g |
Fat: 14 g |
Saturated Fat: 10 g |
Fiber: 2 g |
Sugar: 27 g
Nutrition information is automatically calculated and should be used as an estimate only.
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Some links or references in older versions of this content may have been affiliate links. Nutritional values are approximate and can vary depending on exact ingredients and portion sizes. Use the information here as a guideline.