Description
The BEST Nutella swirl banana bread! Super moist and topped with rich chocolate chips, you’ll love this easy Nutella banana bread.
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (240 g) mashed ripe banana
- 3/4 cup (180 g) plain Greek yogurt, at room temperature
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg (50 g), lightly beaten, at room temperature
- 2 tsp (8 g) vanilla extract
- 6 Tbsp (96 g) Nutella, divided
Topping
- 2 Tbsp (21 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Place Nutella in a small bowl and microwave for 10 to 15 seconds, stirring until smooth.
- Scrape half the batter batter into prepared pan and smooth with an offset spatula. Drop spoonfuls of Nutella over the batter. Tap pan sharply to remove air bubbles. Repeat with remaining batter and Nutella. Use a toothpick or wooden skewer to gently swirl the batter. Tap pan again sharply to remove air bubbles and sprinkle chocolate chips over the batter.
- Bake for 55 to 60 minutes, or until bread is golden and springs back to the touch (if desired, tent with foil after 35 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes.
- Carefully lift bread from pan and cool completely. Serve banana bread with butter or mascarpone and Nutella.
Notes
Greek Yogurt: If you don’t have Greek yogurt on hand, you can also use sour cream.
Baking Time: Will vary based on moisture content of the bananas. Begin checking bread after 55 minutes. If using bananas that were previously frozen, baking time may be up to 75 minutes.
Frozen Bananas: To use frozen bananas, thaw the bananas first and drain off any excess liquid. Mash bananas gently and proceed as directed in the recipe. Keep in mind that using frozen bananas will increase baking time.
Freeze Banana Bread Slices: Use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.
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