Description
Delicious Nutella Swirl Banana Bread with a rich hazelnut flavor and moist texture, perfect for dessert or breakfast.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, good quality
- ½ cup (100 g) white granulated sugar
- ¼ cup (50 g) brown sugar
- 1 teaspoon baking soda, fresh
- 2 very ripe large bananas, with plenty of brown spots
- 2 large eggs
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- ¾ cup (240 g) Nutella, creamy
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Step 1: Lightly grease the sides and bottom of a 9×5 inch (23×13 cm) loaf pan or line it with non-stick parchment paper. Preheat the oven to 350°F (180°C) ensuring it reaches the full temperature for even baking.
- Step 2: In a separate bowl, use a fork to mash the very ripe bananas until nearly smooth with no large chunks remaining to guarantee even moisture distribution.
- Step 3: In a large bowl, whisk together all-purpose flour, white granulated sugar, brown sugar, baking soda, ground cinnamon, and salt. Whisk until no lumps remain to improve the texture of the bread.
- Step 4: In another bowl, whisk together the eggs, melted unsalted butter (cooled to prevent curdling), whole milk, and vanilla extract until fully incorporated.
- Step 5: Pour the wet ingredients and mashed bananas into the dry ingredients. Stir gently and carefully, mixing until just combined to avoid overmixing. The batter should be slightly thick but not dense.
- Step 6: Pour half of the batter into the prepared loaf pan. Spoon half of the Nutella over the batter. Use a skewer or knife to swirl the Nutella gently through the batter to create visible swirls but do not overmix. Pour the remaining batter over this layer, followed by the rest of the Nutella. Swirl again gently to maintain distinct Nutella ribbons within the batter.
- Step 7: Place the loaf pan in the preheated oven and bake for approximately 50 minutes. The bread is done when the top is golden and a toothpick inserted comes out clean. If the top browns too quickly, tent the loaf with foil after 30 minutes to prevent burning while the center finishes baking.
- Step 8: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps prevent a soggy bottom crust. Slice into 8 thick slices before serving.
Notes
- Store the bread in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Place the bread in an airtight container in the refrigerator for up to 5 days to preserve freshness.
- Wrap the bread tightly in plastic wrap or aluminum foil, place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- To avoid sinking in the middle, check doneness at 50 minutes with a toothpick; it should come out clean.
- If Nutella does not swirl well, add it in spoonfuls (¾ cup total), ensuring you see visible swirls and the batter remains distinct, not fully mixed.
- Tent the bread with foil if the top browns too fast after 30 minutes of baking to prevent burning.
- Avoid overmixing the batter; mix wet and dry ingredients just until combined (about 15 seconds) to keep a tender crumb and prevent density.
- If the batter feels too thin, add 2 tablespoons of flour to reach the right consistency before pouring into the loaf pan.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option.
- Pair with fresh berries or a fruit salad to add brightness and contrast in flavor.
- Use leftover banana bread for French toast or quick breakfast sandwiches.
- Add slices to yogurt parfaits or oatmeal bowls to add richness.
- For extra sweetness, drizzle with chocolate sauce or caramel. Sprinkle with chopped nuts or toasted coconut flakes to add texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg