nutella banana bread

Guuuuuuuys. It’s soooo good.

I came up with this ultra moist banana bread base recipe two years ago, and it’s the only banana bread recipe I’ve used since then. It’s not even worth trying out new recipes; there is no homemade banana bread I’ve ever had that comes close to this one. It’s soft, velvety, and light. It’s so flavorful and can be eaten at any time of day. It’s sliceable so you can have a sliver or a huge piece. Or five slivers.

And about 1/4 of the mass comes from bananas, so it’s relatively more healthy than other desserts (Chocolate Chip Cookie Dough Cookies, I’m looking at you).

And would you believe the best banana bread I’ve ever made has only 6 tablespoons of butter in the entire loaf? It’s practically magic. My secret is using greek yogurt to keep the loaf moist. Greek yogurt has all the creaminess of “regular” yogurt, but with much less sugar, much more protein, and fewer calories and fat than its regular yogurt cousins (just make sure the label says 0%).

The reason I put greek yogurt in loafs like banana bread is because of its acidity. The yogurt acids react strongly with baking soda to create carbon dioxide, allowing the bread to rise more fully and giving it that characteristic fluffiness.

So with that mini science lesson, what I’m trying to say is: this Nutella banana bread is really soft and fluffy despite how low fat it is. Well, at least it would be if I didn’t swirl in all that delicious Nutella. But oh well. It’s low-fat to me.

sliced nutella banana bread

Tips on how to make banana bread

Use overripe bananas—Super ripe, even brown, bananas are the key to making a sweet, moist, flavorful loaf of banana bread. If your bananas aren’t quite ripe enough yet but you’re dying to make a loaf, pierce them with a fork a few times and bake them in the oven for 10 minutes until brown. Let the bananas cool completely before adding them to the batter!

Use non-fat greek yogurt—See mini science lesson above for why Greek yogurt is a must for any good banana bread recipe.

Use room temperature ingredients—To help the Nutella banana bread bake evenly in the oven, all the ingredients should be room temperature before adding them to the batter (yes, even the eggs and butter).

Don’t swirl in more Nutella—I know you’ll be tempted to add even more Nutella into the banana bread batter, but trust me, it’s not needed! If there’s not enough Nutella in this loaf for your liking, I’d recommend slathering a warm slice of this bread with Nutella as you’re eating it instead.

loaf of nutella banana bread

How to freeze banana bread

This Nutella banana bread is a great recipe to make ahead of time and have on hand for last-minute get togethers. To freeze this banana bread, let it first cool completely on your countertop. Then, wrap it in plastic wrap a few times and then in foil before freezing. When you’re ready to eat this banana bread, set it out on your counter and let it thaw to room temperature.

I hope you all have a wonderful weekend. Alex and I are going to a gala for his medical school on Saturday, then hosting a Super Bowl party at our house Sunday night! Looking forward to sharing Monday’s recipe with you already  🙂

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Nutella Banana Bread

Nutella Banana Bread: The softest banana bread you’ve ever had swirled with thick ribbons of Nutella. Perfect for the holidays or a weekend treat!

  • Author: Sarah | Broma Bakery
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 large loaf 1x
Scale

Ingredients

  • 3 extremely ripe (even brown) bananas, mashed
  • 6 tablespoons butter, melted
  • 2 eggs, room temperature
  • 6 ounces non-fat greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2/3 cup Nutella

Instructions

  1. Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
  2. In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Mix in the eggs, greek yogurt, and vanilla. Set aside. In a separate bowl, combine the flour, baking soda, salt, and sugar. Fold the dry ingredients into the wet.
  3. Pour half of the batter into the prepared loaf pan. Melt Nutella in microwave for 20 seconds. Drizzle half of Nutella over batter, gently swirling the batter with a knife to form ribbons of Nutella. Pour the second half of the batter on top and repeat with remaining Nutella. Bake for 60 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan.

More Nutella desserts from Broma Bakery:

Banana Nutella Muffins

Salted Caramel-Stuffed Nutella Chocolate Cups

Nutella-Stuffed Gingersnap Cookies

Nutella Pumpkin Bread

Salted Pretzel Nutella Fudge

nutella banana bread recipe

108 comments

Nicole
Reply

So, I generally do not have much with blog recipes i find, especially those I find on pinterest. HOWEVEVER, this recipe is perfection! I’ve made this 4 times now, and each time it’s perfect and i get an endless amounts of compliments on it, so thank you so much for providing us pinteresters with a reliable dessert recipe! I have made a few adjustments to the recipe…i use full fat plain greek yogurt (because the extra fat can only make it taste better!) and i use 4 bananas. I have also made this gluten free 3 times using bob’s red mill 1:1 baking mix, and made it full-gluten once. they were all just as delicious! 5 stars from me.

Sarah | Broma Bakery
Reply

Omg I am SO happy to hear that Nicole! Thank you! Glad to hear that gluten-free works well with this recipe. So pleased!

Aisha Gul
Reply

Hello! I really want to try this recipe but I do not have Greek yogurt. What’s the best substitute for it?? Thanks ❤️

Sofi | Broma Bakery
Reply

Hi Aisha! The best substitute would be sour cream, but you could also use buttermilk!

Kirsti
Reply

Just want to comment here and say this is an excellent banana bread recipe! Light, soft and full of flavour! Thanks for such a great recipe – I’ll definitely be making this again 🙂
Ps. For anyone wondering I used full fat plain yogurt and a 1/2 cup sugar no problem.

Lisa
Reply

I never leave reviews, but this recipe is the ultimate banana bread ever!!! I followed the recipe exactly, and the entire loaf was gone in 2 days. I’m saving this to my favorites and following!

Sofi | Broma Bakery
Reply

Not to toot our own horn, but this recipe is SO good! Glad you agree 🙂

Lena
Reply

This banana bread was B A N A N A S kind of good. My husband said it was the best bread he’s ever had. I’m no baker but I had three banana chilling on the counter and here I am being all housewife baker hahah. Thanks Sarah for a super tasty recipe. It was life approved too.

Maggie
Reply

If you omit the sugar will it still taste good?

Sofi | Broma Bakery
Reply

Hey Maggie! You could lower the amount of sugar, but I wouldn’t entirely omit it. The sugar affects the texture of the bread so I would be hesitant to completely omit it!

Katherine
Reply

I’m sure it’s amazing as is. I made a few modifications, and my family raved about it! I put 1/4 cup of wheat flour, and 1 3/4 cups of while flour. I also subbed some of the white sugar for brown sugar, and added a tsp of cinnamon. I did not have Greek yogurt, so I used the sour cream that I had on hand. I never mash my bananas anymore. I end up dicing them. I’m sure this recipe will be great if you follow it or make some minor changes.

Steph
Reply

Can I use buttermilk instead of yoghurt?

Sofi | Broma Bakery
Reply

You absolutely can!

Patricia
Reply

I have an egg allergy. Do you think I could sub sugar free apple sauce?

Sofi | Broma Bakery
Reply

Hey Patricia! You could sub it out for mayo, applesauce or a flax egg! You can find all our baking substitutions here!

Patricia Fisher
Reply

Thank you very much! I’m new to your site and didn’t see your
sub page. Thanks again and stay healthy!

Sofi | Broma Bakery
Reply

No worries! We just posted it 🙂

Gabby
Reply

Hey! Bought all the ingredients to make this this week! Just wondering what sorta size loaf tin I’ll need? Thanks

Sofi | Broma Bakery
Reply

A 1 lb loaf pan! It’s usually 8.5″ x 4.5″ x 2.75!

Gabby
Reply

Thanks for this info! One more quick question…I struggled to find baking soda, only baking powder? Would I be able to sub this for the recipe? Would I need to adjust the yogurt quantity?

Emma
Reply

Oops, forgot to put in the baking powder! Still looks good though, impatiently waiting for it to cool down.

Sofi | Broma Bakery

Oh no! Hopefully it still tastes good even if it’s dense.

Ximena
Reply

Easy and delicious!!!

Iram Altaf
Reply

I made this recipe today and it was delicious.
The only problem I had was that the cake turned brown on the outside very quickly. Not sure what I did. Size of tin or my own may be too hot??

Sofi | Broma Bakery
Reply

Hey Iram! It’s possible your oven was too hot! Try using a clear pan next time instead of a dark metal pan–this should help prevent the browning!

Derick Arthur
Reply

Great recipe – didn’t have Nutella so I used dulce de Lethe instead. And I threw in some cinnamon simply because I throw cinnamon into most anything I bake!

Sofi | Broma Bakery
Reply

yum!

Amie
Reply

Hello , I don’t use it have a “cup” I weigh out ingredients instead. Could you please tell me this recipe in grams ? Thank you 🙂

Sofi | Broma Bakery
Reply

Hi Amie! I’m so sorry, but we don’t measure our ingredients in grams!

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