Banana Nutella Swirl Bread

I had a few bananas that were browning in my fridge. Normally I don’t like the sight of overripe fruit, but when it’s bananas, I get excited because it means I can make banana bread.

I previously attempted to make banana nutella bread, but the nutella flavor got lost once it was mixed with the bananas. So this time I decided to try swirling the nutella into the batter instead.

This attempt was much more successful at keeping the nutella taste with the banana bread, and the combination of flavors is delicious.

Banana Nutella Swirl Bread
Author: Kirbie’s Cravings
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 teaspoons baking soda
  • 2 1/4 cups all-purpose flour
  • 10 tablespoons nutella
  1. Preheat oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans or line with parchment paper.
  2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda, and flour. Divide into prepared pans. Drop 5 tablespoons of nutella, on top of each loaf, spacing it evenly across top. Then using a knife, swirl the nutella into the batter a few times. Careful not to swirl too much.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.


6 comments on “Banana Nutella Swirl Bread”

  1. Ha ha – I’m actually disappointed when Travis eats a banana that’s on its way to being overripe because it means I don’t have one for banana bread! I’ve started throwing them in the freezer before he notices until I have a stash of 2 or 3.

    • Lol, I keep a stash in the freezer too, so that I can make it whenever the mood hits me. I’m always hoping FH forgets to eat his so that I can make banana bread with them.

  2. Ah, this is my kinda banana bread! Nutella?! Yes, I need this. Too bad Matt and I fight over ripe bananas-we use them in our fruit smoothies, so I’m lucky when I can get to them for baking.

    Although freezing them-Yes! I never even thought to do that.

  3. I just put this in the oven and cannot wait for the results. The batter was heavenly!

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