Flourless Nutella Banana Bread
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!
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, including this Nutella banana bread.
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.
This is an easy blender recipe which means you don’t have to mash bananas. You also don’t need multiple bowls to mix dry ingredients and wet ingredients – everything goes into the blender and then you process it until it’s smooth.
Ingredients
- Nutella (chocolate hazelnut spread)
- Large eggs
- Sliced bananas
- Baking powder
- Unsweetened cocoa powder
Recipe Steps
Grease an 8.5-inch x 4.5 inch (9 x 5 inch loaf pan also works) loaf pan with vegetable oil or cooking spray.
Place all of the ingredients in a blender. Blend on high speed until the batter is smooth. Pour the batter into the prepared loaf pan.
Bake the bread at 350°F for 50 to 55 minutes or until a toothpick/sharp knife comes out clean and the surface of the cake springs back slightly when touched.
The bread will initially be puffy, but once it cools, it will sink down. Allow the bread to cool in the pan on a wire rack before slicing and serving.
Storage
Wrap leftover bread in plastic wrap and keep it in the fridge. It will keep well for several days.
You can also store it in the freezer for up to a month.
More Banana Bread Recipes
Flourless Nutella Banana Bread
Ingredients
- 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
Instructions
- 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.
- 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.
This is a great recipe, but I always have to try and work out the weight of the Nutella as it’s far too difficult to measure Nutella in cups. Perhaps add in the conversion into weight? Thanks
Unfortunately we don’t have gram measurements for old recipes but our newer recipes all have them
Please can you let me have the ingredients in grams and/or ounces rather than cups. Many thanks
Sorry, but we don’t have the metric measurements for this recipe at this time.
I made this but it wouldn’t cook on the bottom stayed wet and I left it in for over an hour
What size pan did you use?
Decent bread – Totally broke my blender because the Nutella was too thick. My blender started smoking uncontrollably. I recommend mixing in an electric mixer instead.
Want to make this, but don’t have unsweetened cocoa powder. I have using hot chocolate mix or leaving it out as my options, I guess. Which do you think would be better? Or would it not bake as well one way or the other? Thanks!
I don’t recommend leaving out the cocoa powder. you can try adding hot chocolate mix but likely the recipe will turn out very sweet.
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!
I recommend using liners. Here is a similar recipe made into muffin form: https://kirbiecravings.com/flourless-nutella-muffins/
I love Nutella. These are great.
so glad you enjoyed!
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?
Yes you can freeze!
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!
I’m so glad you enjoyed this one!
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.
Ummm…is Nutella a liquid or solid? 🙂
Is that 1.25 cups liquid measure or dry?
Thanks in advance.
I always use a dry measuring cup for Nutella because it’s easier to measure out accurately
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!
so glad you enjoyed it! I’m still working on a version that doesn’t sink in so much, but I just love how this tastes!
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?
Yes those should work
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!
you can swap for other nut butters like peanut butter or almond butter