Flourless Nutella Banana Bread

close-up photo of flourless nutella banana breadThis flourless Nutella banana bread is moist, rich, and fluffy all at the same time. It’s also ridiculously easy to make. You throw all your ingredients into a blender, pour it out into a pan, and bake! (Video below, right before the recipe!)
close-up photo of slices of nutella banana bread
I’ve finally gotten my baking mojo back. You might have noticed that I haven’t been sharing nearly as many recipes for cookies, cakes, brownies, etc as I usually do. I don’t know if it was the summer heat or what, but I haven’t felt motivated for any serious dessert baking in months. But when I came back from NYC, I suddenly found myself dreaming up recipes for oversized cookies, new pumpkin creations, and more.
step by step photo showing the ingredients in a blenderstep by step photo showing what the ingredients look like after they are blended together

This isn’t the prettiest bread, but don’t let appearances fool you. This quick cake bread is delicious! It combines the best of traditional quick breads and flourless cakes because it is both fluffy and light like a traditional quick bread made with flour, yet also has the rich intensity and moistness of a flourless cake. It’s just packed with banana and chocolate hazelnut flavor with each bite.
overhead photo of flourless nutella banana bread


Flourless Nutella Banana Bread

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 10 slices
This flourless Nutella banana bread is moist, rich, and fluffy all at the same time. It's also ridiculously easy to make. You throw all your ingredients into a blender, pour it out into a pan, and bake!


  • 1 1/4 cup Nutella spread
  • 3 large eggs
  • 2 medium bananas peeled and cut into 1 inch slices
  • 1 1/4 tsp baking powder
  • 1/4 cup + 2 tbsp unsweetened cocoa powder


  1. Preheat oven to 350°F. Grease the interior of a 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or canola oil spray.
  2. Add all ingredients into a blender. Blend on high speed until everything is smooth. Pour batter into loaf pan. Bake for 50-55 minutes until toothpick/sharp knife inserted comes out clean and surface of the cake springs back slightly when touched. Bread will initially be puffy, but once cooled, it will sink down. Let bread cool and set before slicing and serving. Store uneaten bread in the fridge.
Nutrition Facts
Flourless Nutella Banana Bread
Amount Per Serving (1 slice)
Calories 250 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Saturated Fat 4.7g29%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.7g
Cholesterol 60.8mg20%
Sodium 37.7mg2%
Carbohydrates 30.7g10%
Fiber 2.6g11%
Sugar 24g27%
Protein 4.7g9%
Vitamin A 100IU2%
Vitamin C 2.5mg3%
Calcium 80mg8%
Iron 1.6mg9%
Net Carbs 28g56%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.


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18 comments on “Flourless Nutella Banana Bread”

  1. hello! thank you so much for this recipe, i really enjoyed it 🙂 i was wondering if i could reduce the nutella or swap it for anything else? thanks!

  2. Do you have to use a blender? I don’t own a blender but I have a food processor or an electric mixer. Would either of those work?

  3. I made this yesterday and it turned out great! You’re right, it doesn’t look pretty but the taste is rich and decadent! I had a slice with some strawberries on the side and it’s a perfect pairing. I think it would be yummy with a scoop of vanilla ice cream too! This recipe is definitely a keeper, thanks!

  4. Ummm…is Nutella a liquid or solid? 🙂

    Is that 1.25 cups liquid measure or dry?

    Thanks in advance. 

  5. Where’s the nutrition information on this bread?

    • I do not currently have the nutritional information for this bread. There are several websites that allow you to enter new recipes to calculate the nutritional information you need.

  6. My dad recently discovered he is gluten-intolerant and I’ve been constantly on the search for gluten free recipes that don’t taste like cardboard. This one is a 10/10 across the board: Incredibly easy (you literally blend and bake), few ingredients, super moist and delicious. Thank you so much for this gem!

  7. How long do you think this will keep in the fridge? I just cook for myself so there will be leftovers. Do you think I can freeze a couple slices?

  8. I love Nutella. These are great.

  9. I can’t wait to try this for a work party this week. Would this batter work for muffins (with or without liners?) or is it too moist? Thanks!

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