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–+ servings
Moist Nutella swirled banana bread stack 4 high while lifting one off the stack.
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5 from 1 vote

Nutella Swirled Banana Bread

This Nutella swirled banana bread is loaded with Nutella and is very moist and easy to make. This will make the perfect breakfast when served warm with extra Nutella.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 9 slices
Calories: 250kcal
Author: Stephanie Rutherford

Ingredients

  • ½ cup Unsalted butter melted
  • ¾ cup Brown sugar packed light or dark
  • 1 teaspoon Pure vanilla extract
  • 3 Ripe bananas
  • ¼ cup Sour cream room temperature
  • 2 Large eggs room temperature
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ cup Nutella

Instructions

  • Preheat oven to 350F. Spray a 9X5 loaf pan with a non-stick baking spray. Line the bottom and 2 of the sides with parchment paper for easy removal from pan.
  • In a medium bowl, sift together flour, baking soda, salt, and cinnamon. Set aside. In a small bowl, mash bananas with a potato masher or with a fork. Set aside.
  • In a microwave safe bowl, melt butter for 1 minute until all of it is melted. Let it sit for 3-5 minutes for the butter to cool slightly. In a medium sized bowl, stir melted butter and brown sugar together until combined.
  • Add mashed bananas, sour cream, and vanilla and mix until combined. Add eggs and mix until just combined. Don't over mix. The batter should be very wet at this point.
  • Add in the dry ingredients and whisk until combined. It should be slightly thick. In a microwave safe bowl, heat the Nutella for 30 seconds.
  • Pour ½ of the batter into the loaf pan. It should come up ¼ of the way up the pan. Use a ½ tablespoon and scoop half of the Nutella into dollops on top of the batter. Use a knife to stir and drag the Nutella to swirl it together. Pour the rest of the batter on top. Repeat the Nutella and place dollops on top of the batter. Use a knife again to swirl the Nutella into the batter. The pan should only be filled ¾ of the way.
  • Bake for 60-70 minutes. The banana bread is done baking when a toothpick inserted comes out clean. Let it sit for 10 minutes in the tin before transferring to a cooling rack. Banana bread can be served warm or at room temperature.

Notes

For high altitude baking- add an extra 2 tablespoon of flour.
If you have an 8x4 pan, follow the instructions but only fill ¾ of the way. Fill it any higher then it will overfill and spill over. With the extra batter, you can make them into muffins. Use a 12 cup muffin tin and bake for 18-20 minutes.

Nutrition

Calories: 250kcal