If you’ve got overripe bananas and a jar of Nutella in the cupboard, you’re just moments away from baking joy. This is hands-down the best, best, best Nutella chocolate banana bread loaf recipe you’ll ever try. Think rich banana flavour, ribbons of creamy Nutella, and that perfectly gooey, chocolatey crumb. It’s comforting, quick, and dangerously addictive. Written by Tanya Kovarsky, Rattle & Mum.
Banana bread loaves were all the rage during lockdown – we had ripe bananas, flour, some time on our hands, and a desire for something delish. Everywhere on social media it felt like people were baking banana bread and banana loaf and sharing their recipes. So, inspired, I made a delicious one too (click here for the best, best, best Nutella banana bread loaf recipe).
Recently, my son and I decided to take it up a notch with a Nutella chocolate banana bread loaf recipe, and it was so good and extraordinary, I don’t think I’ll be going back to the plain version any time soon. This banana bread recipe comes from the New York Times, and has a five-out-of-five-star rating, with more than 1 200 votes. It’s easy to make, though I found the burnt butter method a little tricky as I wasn’t sure exactly when the mixture was done. If you want the Nutella to be a little easier to handle, you can melt it in the microwave for a few seconds.
This chocolate banana bread loaf is delicious on its own or with butter or syrup and toasted with Nutella.
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You will need:
113g unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 tsp. bicarbonate of soda
¾ tsp kosher salt
1½ cups mashed bananas, from about 3 medium bananas
⅔ cup granulated sugar
¼ cup plain Greek yoghurt
2 eggs
1 tsp vanilla extract
⅓ cup chocolate-hazelnut spread, like Nutella
How to make the Nutella Banana Bread Loaf
- Heat the oven to 180ºC. Butter and flour a loaf pan.
- Stir the flour, baking soda and salt together in a bowl.
- Brown butter: Melt butter in a light-coloured 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.
- When the butter has cooled a bit, add the mashed bananas, sugar, yoghurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
- 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 centre comes out clean.
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FAQs: Best Nutella Chocolate Banana Bread Loaf Recipe Ever
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste. Unsalted butter gives you more control over the final flavour.
What does browning the butter do?
Browning butter adds a rich, nutty flavour that enhances the depth of the banana bread. It’s a simple way to elevate the taste—but be careful not to burn it.
How do I know when the butter is properly browned?
It should be golden brown with a nutty aroma and small browned milk solids at the bottom. Stir continuously and remove from heat as soon as it reaches this stage.
Can I use overripe bananas?
Yes, overripe bananas are ideal. The browner and softer they are, the sweeter and more flavourful your banana bread will be.
Do I need to melt the Nutella before adding it?
It helps. Melting it slightly in the microwave makes it easier to dollop and swirl, giving you those delicious marbled ribbons throughout the loaf.
Can I use a hand mixer to combine the batter?
It’s better to mix by hand. Overmixing—especially with a mixer—can make the bread dense. Stir until just combined for a soft, moist texture.
Can I make this banana bread in advance?
Yes. It stays fresh for up to 3 days at room temperature if stored in an airtight container, or you can refrigerate it for up to a week.
Can I freeze the Nutella banana bread?
Absolutely. Wrap it tightly in clingfilm and foil, then freeze for up to 3 months. Thaw at room temperature before serving or toast slices individually.
Can I make this recipe without yoghurt?
Yes. You can substitute the Greek yoghurt with sour cream, buttermilk, or even full-cream milk with a splash of lemon juice for a similar result.
How can I tell if the banana bread is done baking?
Insert a toothpick into the centre—if it comes out clean or with a few moist crumbs, it’s done. If it’s wet, bake for another 5–10 minutes and check again.
Can I toast the banana bread?
Definitely! It’s especially delicious toasted and topped with butter, syrup, or an extra layer of Nutella for a truly indulgent treat.
Can I add nuts or chocolate chips?
Yes. Walnuts, pecans, or chocolate chips can be folded into the batter for added texture and flavour—just keep the total amount to around ½ cup to avoid crowding the loaf.
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