When my kids saw I made banana bread, they shrugged. When they heard it was Nutella banana bread, the two loaves disappeared almost before I took photos! This post has some affiliate links that earn me a commission if you purchase through them.
This past weekend, my daughter had a lacrosse tournament. This is our first summer playing on a regional team with multiday tournaments, so I didn’t know quite what to expect.
When the team parent sent out the volunteer list, I signed up to bring cases of water on ice, a canopy tent, and bananas for both days.
You can tell I’m a newbie. Try hauling two coolers (only one of which has wheels) plus carrying a huge canopy tent, your own chair, a bag filled with bananas, and more from the way far away parking lot to the furthest lacrosse field.
Next time? I’m picking pretzels, and that’s it.
The worst part is that this weekend was incredibly hot, which meant the girls had no interest in eating. Oh, and those bananas? They went from green to overripe in a heartbeat.
When I got home Sunday night, I had all but two of the 36 bananas I took to the tournament.
You know what that means, right? It’s bananapalooza in my house right now. There are only so many smoothies we can make, so I’m getting creative with what I make.
Do you need some more ideas to use up your bananas? Check out the some of my favorite banana recipes at the bottom of this article!
I definitely still plan to make some of those, especially the frosted banana bars that I can serve at a party this weekend.
But the Nutella banana bread? I don’t know why I didn’t think of it before. The bread is perfectly moist, and the Nutella flavor doesn’t overpower the rest of the bread but complements it perfectly.
I even broke my “don’t turn on the oven in summer” rule for this, and it was totally worth it. It’d do it again, it was so good.
Best of all, this quick bread is a simple recipe and comes together in no time flat. My oven doesn’t even have time to preheat before I’m ready to put the loaves in. And since this recipe makes two loaves, there’s plenty to share with friends, too.
How to Make Nutella Banana Bread
Preheat oven to 350 degrees and grease two loaf pans.
In a large mixing bowl, beat the butter and brown sugar on high until lightened in color and texture and it starts to come back together again.
Add baking powder, baking soda, and salt, and mix until thoroughly combined. Add flour and blend until integrated. The mixture will look sandy at this point.
In a separate small bowl, lightly beat eggs, then slowly add them to the other mixture. Add bananas to the mixture, and mix again.
Add about a third of the batter to each of the loaf pans. Use a spoon to drop a line of Nutella down the middle of each loaf pan.
Split the rest of the batter between the two loaf pans. Use a knife to run a serpentine S through each loaf pan once to marbleize the batter and Nutella.
Place loaf pans in the oven, and bake at 350 degrees for 55-60 minutes. Check with a cake tester, and remove when it comes out with just a few crumbs.
Let cool for five minutes then turn the loaves out onto a cooling rack and let cool completely before slicing.
Serve once they reach room temperature, and store any leftovers in a tightly sealed container on your counter for up to three days.
Have you ever had Nutella banana bread?
Need more banana ideas? Check out these great recipes:
- Dessert nachos
- Banana split cookies
- Breakfast cookies
- Banana chip muffins
- Traditional banana bread
- Banana split s’mores
- Tropical fruit salad
- Old fashioned grilled banana boats
- Frosted banana bars
- 10 T butter, softened
- 1 1/4 c brown sugar
- 1 t baking soda
- 1/2 t baking powder
- 3/4 t salt
- 2 1/2 c flour
- 2 eggs
- 4 bananas
- 1/4 c Nutella
- Preheat oven to 350 degrees and grease two loaf pans.
- In large mixing bowl, beat butter and brown sugar. Add baking powder, baking soda, and salt, and mix until thoroughly combined. Add flour and blend until it reaches a sandy texture.
- In a separate small bowl, lightly beat eggs, then slowly add to main bowl. Add bananas and mix again.
- Add a third of batter to each loaf pan. Drop a line of Nutella down the middle of each pan.
- Split the rest of the batter between the two loaf pans, then add another line of Nutella. Use a knife to run a serpentine S through each loaf pan once.
- Bake at 350 degrees for 55-60 minutes. Check with a cake tester, and remove when it comes out with just a few crumbs.
- Let cool for five minutes then turn the loaves out onto a cooling rack and let cool completely before slicing.
- Store any leftovers in a tightly sealed container on your counter for up to three days.
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Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 113mgCarbohydrates: 40gFiber: 0gSugar: 24gProtein: 3g
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