Nutella Banana Bread
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
- 2cups/256 grams all-purpose flour, plus more for flouring the pan
- 1teaspoon baking soda
- ¾teaspoon kosher salt
- 1½cups/310 grams mashed bananas, from about 3 medium bananas
- ⅔cup/134 grams granulated sugar
- ¼cup/57 grams plain Greek yogurt
- 2eggs
- 1teaspoon vanilla extract
- ⅓cup/99 grams chocolate-hazelnut spread, like Nutella
Preparation
- Step 1
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
- Step 2
Stir the flour, baking soda and salt together in a bowl.
- Step 3
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
- Step 4
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
- Step 5
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Private Notes
Comments
You can make your own Nutella. It's insanely good. This is the recipe, from Cooks Illustrated's Kitchen Hacks book. Toast the hazelnuts first at 375 for about 10 or 12 minutes, and then roll to remove most of the skins. Grind all of this together in the food processor. • 2 cups (8 ounces) hazelnuts • 1 cup confectioners' sugar • 1/3 cup cocoa powder • 2 tablespoons hazelnut oil. • 1 teaspoon vanilla extract • teaspoon salt
I checked a jar of Nutella yesterday. It contains palm oil. Palm oil production is a major contributor to rainforest deforestation and loss of biodiversity. Please don’t buy products that contain it.
I actually did this without sugar because I forgot about it, which made me realize because the nutella and the bananas are so sweet I could lower the quantity to 1/4 cup. Although its all about preference. Great recipe NYT
I made this today. I had to modify the recipe a little because I didn’t have yogurt or sour cream. I mixed some softened cream cheese with a couple of spoonfuls of heavy cream as a substitute. While the recipe called for 2 eggs, I added a 3rd because eggs these days are really small sometimes - even when the package says large. I never used Nutella before. I warmed it up a little as one of the reviewers suggested. I followed all the other directions. This bread was delicious! I’ll make it again.
Not great. Too salty and not sweet enough. There’s no point in going through the trouble of browning the butter since you can’t even taste it. The only good bites are the ones with Nutella because they taste only of Nutella 🤷🏼♀️ Weird recipe.
Like another person posted, I use a gluten-free flour mix (Bob's Red Mill in my case). I also substitute coconut sugar for regular suger and add chopped pecans. Lastly, after finishing the one and only jar of Nutella I've ever bought, I substituted mini chocolate chips (GF) - mixing most of them in and sprinkling the rest on top. Such a yummy recipe!