Nutella Banana Bread

Soft, tasty, and downright addictive—Nutella Banana Bread is perfect for breakfast, snack time, or whenever you need a little pick-me-up.

Last week, I had the biggest craving for banana bread. You know the kind: rich, comforting, lightly sweet, with a golden crust and tender crumb. And since I had more than half a jar of Nutella sitting in my pantry (how did that even happen?), It only made sense to swirl it into the batter.

Let me tell you—this Nutella-Banana Marbled Bread is everything.
Moist, chocolatey, nutty, with that sweet banana warmth and a gorgeous marbled top that makes every slice feel a little extra.

Honestly, banana bread should be a staple in everyone’s weekly routine. It stores beautifully, tastes even better the next day, and doubles as a quick breakfast, a companion to your afternoon coffee, or a comforting late-night treat.

If you’ve never tried making marbled bread before, don’t worry—this one is so easy. It’s kid-friendly, too. Invite your little ones, nieces, nephews, or grandkids into the kitchen and let them swirl the Nutella. They’ll love it—and so will you.

A Note on Nuts:

Hazelnuts are the classic pairing with Nutella, and they really do take this loaf to the next level. I had about a cup of raw, shelled hazelnuts on hand, so I roasted and crushed them before folding them into the batter. If you can’t find hazelnuts, walnuts work beautifully too.

Bonus points if you have hazelnut oil! I didn’t this time, so I used neutral vegetable oil. However, I often use coconut oil in my banana breads, which adds a subtle tropical aroma and healthy fats.

Just to add, incorporating oats into Nutella Banana Bread is a fantastic idea as well. Oats can boost the bread’s texture, add a subtle nuttiness, and increase its fiber and nutrient content—plus they pair wonderfully with bananas and hazelnuts.

Tips for the Best Nutella-Banana Bread:

• Use overripe bananas. The riper the better. Brown, spotty bananas give the best flavor and natural sweetness.
• Could you warm the Nutella slightly? Yes, just a few seconds in the microwave makes it easier to swirl into the batter without clumping.
• Don’t overmix. When combining wet and dry ingredients, mix until just combined to keep your loaf tender.
• Line your loaf pan. A parchment paper sling helps you lift the bread out easily, but if your baking pan is non-stick stick then you have nothing to worry about.
• Let it cool before slicing. I know it’s hard, but the texture improves as it sets!

RECIPES YOU MIGHT LIKE:

BANANA BREAD WITH FIGS

BANANA PUMPKIN CHOCOLATE CHIP MUFFINS

BANANA CHOCOLATE CHIP BREAD

Continue to Content

Yield: 14 Slices

Nutella Banana Bread

Print

This Nutella Banana Bread is soft, moist, and marbled with creamy hazelnut spread for the ultimate twist on a classic! A perfect loaf for breakfast, snacking, or dessert—with an easy swirl technique and pantry staples

Prep Time 10 minutes

Bake Time 50 minutes

Total Time 1 hour

Ingredients

Dry Ingredients

• 3 cups (375g) all-purpose flour
• 1 tsp (4g) baking powder
• ¼ tsp (3g) baking soda
• ¼ tsp (3g) fine sea salt

Wet Ingredients

• 3 large overripe bananas, mashed (about 330g)
• 3 large eggs, room temp
• ½ cup (100g) sugar (or ⅓ cup maple syrup or coconut sugar)
• ½ cup (120ml) milk (any kind you like)
• ⅓ cup (80ml) oil (olive oil, melted coconut oil, or neutral oil)
• 1 tsp (5ml) vanilla extract

Nutella Batter

• ½ cup (150g) Nutella, or any other hazenut spread
• Optional: ½ cup (60g) roasted hazelnuts or walnuts, chopped, or oats

For the Pan

• Unsated butter or oil, for greasing
• Parchment paper, for easy lift-out, optional

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
2. Mash the bananas in a large bowl. Whisk in eggs, sugar, vanilla, milk, and oil until well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet mixture and stir until just combined—don’t overmix.
4. Split the batter evenly between two bowls.
5. In one bowl, fold in the Nutella (tip: warm it slightly to make mixing easier).
6. Leave the second bowl plain banana batter. If using nuts or oats, fold them into either or both batters.
7. Create the swirl: Add spoonfuls of each batter alternately into the loaf pan (like layers or checkerboard-style). Or like I did, half and half.
8. Use a butter knife to gently swirl the two together for a marbled effect—don’t overdo it or the colors will blend.
9. Bake for 45 to 55 minutes, or until a toothpick inserted comes out mostly clean (a little Nutella is fine, just no wet banana batter).
10. Cool in the pan for 15 minutes before lifting out. Let cool completely on a wire rack before slicing.
    

Notes

• Nutella Swirl Perfection: Microwave Nutella for 15 seconds to make it smoother to blend.
• Coconut Oil Bonus: Use unrefined coconut oil for a subtle tropical note.
  Want More Crunch? Add hazelnuts on top before baking.
  Texture tip: Overmixing = tough bread. Stir just until dry bits disappear.
• Best storage: Wrap in foil or store in an airtight container—stays moist for 3–4 days.

My pan Outside Dimensions: 11" long × 6.5" wide × 3" deep

• Estimated Inside (usable) Dimensions: around 10" × 5.5" × 2.75–3"
  That gives you a volume of approximately 9–10 cups, which is larger than a standard loaf pan (which holds ~8 cups).

What That Means for Your Nutella-Banana Bread:

• You can use your full recipe as-is—no need to scale down.
• Your loaf might be slightly wider/flatter than one baked in a 9x5 pan (but still beautiful and moist!).
• ⏱ Start checking at 45 minutes, but you may still need up to 55 minutes depending on your oven and how deep your batter sits.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving:Calories: 168Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 33mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest