Emily Wyckoff

Nutella-Swirled Banana Bread

Doesn’t everyone love a little chocolate for breakfast once in a while?

Chocolate chip pancakes and Chocolate Chip Muffins are favorites in my house – put some fruit and a few slices of turkey bacon on the side and you have a pretty well-rounded start to your day.

We always have Nutella on hand, so I decided to incorporate it into my favorite Chocolate Chip Banana Bread recipe – it is a winner. It’s great on its own, toasted with peanut butter, or (you guessed it!) some more Nutella.

Here’s how to make it:

Whisk together the dry ingredients in a medium-sized bowl. Add mashed bananas, oil, and eggs, and mix well. Note: No mixer required for this recipe – always a bonus!

nutella banana bread battercropped

Next, put approximately half the batter in a separate bowl and combine with 1/2 cup of Nutella or your favorite chocolate hazelnut spread. If your Nutella is a little stiff, pop it in the microwave for 10 seconds or so to soften it up. Mix well.

nutella ban bread 2 batterscropped

Alternate dollops of each batter in a greased and floured loaf pan. There is no science to this, you can definitely be messy. Then, use a butter knife to swirl the batters. It looks pretty when you’re finished!

nutella ban bread batter in pan cropped

Bake at 350 F for 55 – 70 minutes, depending on your oven. If the bread starts to over-brown, loosely tent some foil on top. Let the loaf cool in the pan for about 20 minutes, then invert on a cooling rack to cool completely.

nutella ban bread side viewcropped


nutella ban bread slice close upcropped

Note: This bread freezes well. I like to wrap individual slices in plastic wrap and put them all in a freezer bag for an easy breakfast or snack. It also prevents me from eating the whole loaf in one day, but hey, maybe you won’t have that problem!

nutella ban bread freezer bagcropped

Nutella-Swirled Banana Bread


1 1/2 cups flour, plus a little more to flour the pan
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 eggs, lightly beaten
1/4 cup vegetable oil
3 ripe bananas, mashed (about 1 cup mashed banana)
1/2 cup Nutella, or your favorite chocolate hazelnut spread


1. Preheat oven to 350 F. Spray a 8 1/2 inch x 4 1/2 inch loaf pan with non-stick cooking spray, then dust thoroughly with flour. Set aside.

2. Combine sugar, flour, baking soda and salt in a large bowl. Add eggs, oil, and banana, and mix well to combine.

3. Take half of the batter and put in a separate medium-sized bowl. Combine with 1/2 cup Nutella and mix well. If your Nutella is too stiff, soften in the microwave for 10 seconds or until it loosens.

4. Place alternating dollops of the batters in the prepared loaf pan. Use a butter knife to swirl the batters together for a marble effect.

5. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes, then invert onto a cooling rack to cool completely.

13 Responses to “Nutella-Swirled Banana Bread”

  1. Joanne says:

    I made this and didnt cook. When I looked at other recipes ther is 2 1/3 cups flour. Please check recipe. I wasted all the ingredients. Please fix so others won’t make the same mistake,

    • Jenn Giacoppo says:

      Hi Joanne!
      I double-checked with Emily, and the amount of flour in the recipe is correct. I’m sorry it didn’t turn out for you! Maybe give it another go? Thanks! – Jenn

  2. So what is the correct amount of “flour” – 1 1/2 cups or
    2 1/3 cups????? Please re-publish this recipe as we love Nutella/chocolate anything and it sounds great in the banana bread??? Thanks!

  3. Whitney says:

    This was absolutely perfect! Came out soo good and just the right amount moist.

    Maybe you should check your oven Joanne because there is nothing wrong with her recipe. 350° for about 60ish minutes is how long mine took.

  4. Pilar says:

    I just bake this today, it was great and fluffy. Love this recipe easy and delicious, made it to my top 10.

  5. Bobbi K says:

    My recipe did not cook thoroughly either. I followed exactly as directed and the inside did not cook through, was very tacky and wet near the bottom. I tried baking longer and the outside ended up like a hard shell and the inside was still very dense and brownie like! No idea… I think that, for me, the recipe should have had more flower.

    Anyways, I was really disappointed because this recipe sounds delish but it just did not turn out. I’m happy it worked for some of the other ladies though!

  6. Fatima Muhammad Lere says:

    Hi, I just finished baking nutella swirled banana bread,I followed the recipe and it turned out great!.Although I reduced the sugar to 1/2 cup,it tasted good.thanks!

  7. S.B says:

    I usually make banana bread for my bf even though I’m not a fan but this particular recipe was soo yummy that even I had 2 slices!
    Thank you so much for sharing this!!

  8. Krystal Schneider says:

    I love this recipe. Made it a few times and always a huge hit!! My family love it! Say it’s the best banana bread they’ve had. There very hard to please

  9. C.S. says:

    Did not work for me either. Inside just would not cook. Was wet, and loaf collapsed as it cooled. Very disappointed.

  10. Jennifer says:

    Really wish I read the comments before trying this. I tried to make mini muffins and they all collapsed in on themselves. I am at a high altitude but have never had an issue before. Don’t waste your ingredients trying this one.

  11. Sue says:

    I made this yesterday. Such an easy recipe.
    I almost left out the added sugar, I added 100g. With the Nutella and the banana I don’t think you need to add the sugar.

    Great recipe, tasted great. A hit with all the family.

    I will make again and have shared the link with friends.

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