Yummy banana bread with Nutella

Last Updated on 16 September 2026 by cooksimply

Don’t you just hate it when there’s a pile of sorry-looking brown bananas sitting in the fruit bowl? No matter how many we eat, there always seem to be a few left, and once the kids have turned their noses up at them, I hate to throw them out. An easy banana loaf is the perfect way to use them up. But even though we all love a moist banana loaf, this one takes it to another level. Why wouldn’t you swirl banana bread with Nutella?

This is a soft, moist banana and Nutella loaf with ribbons of chocolate hazelnut running through it. It’s genuinely foolproof, uses everyday ingredients, and makes 10 generous slices, perfect for sharing, lunchboxes, or freezing for later.

Banana Nutella loaf: what you need to know

A Nutella banana bread is exactly what it sounds like: a classic moist banana loaf with Nutella swirled through the batter before baking. You get the natural sweetness of ripe banana in every bite, then pockets of rich chocolate hazelnut where the Nutella marbles through.

The trick that makes this loaf so tender is using oil rather than butter. While many banana bread recipes call for butter, this one uses sunflower or vegetable oil, which keeps the crumb soft and moist for days. It also makes the mixing easier, as there’s no creaming or softening required.

The other thing to know is that the Nutella isn’t just dolloped on top. You loosen it in the microwave, mix it through a portion of the batter, then swirl the two together. That way the chocolate flavour runs all the way through the loaf rather than sinking to the bottom.

Quick facts:

• Makes: 1 loaf, around 10 slices
• Prep time: 15 minutes
• Bake time: around 45 minutes
• Calories: around 377 per slice
• Difficulty: easy, no creaming or mixer needed
• Freezer-friendly: yes, up to 3 months

Tips for the best banana and Nutella loaf

This loaf is hard to get wrong, but a few pointers will help you nail it first time.

• Use very ripe bananas. The browner and softer, the better. Ripe bananas are sweeter and mash more easily, which gives you a stronger banana flavour and a moister loaf. Green or firm bananas just won’t deliver the same taste.
• Don’t let the Nutella overpower the banana. Sticking to around 200g and swirling it through, rather than layering it thickly, keeps the two flavours balanced. You want to taste both.
• Loosen the Nutella first. A quick 10 to 15 seconds in the microwave makes it pourable, so it swirls through the batter cleanly instead of clumping.
• Don’t overmix the batter. Once the flour goes in, mix just until combined. Overmixing develops the gluten and can make the loaf dense rather than light.
• Check with a skewer. This is a wet batter, so it needs a good bake. Ovens vary, so start checking at 45 minutes and give it longer if a skewer inserted into the centre doesn’t come out clean.
• Cool before slicing. Let it sit in the tin for 10 to 15 minutes, then turn out onto a wire rack. Slicing too soon can make it crumble.

Ingredients

Everything here is a store cupboard staple, and there’s nothing hard to find. Measurements are metric.

• 3 very ripe bananas
• 3 large eggs
• 200g Nutella
• 100g soft light brown sugar
• 150ml sunflower or vegetable oil
• 300g self-raising flour
• 1 tsp baking powder

A few notes on the key ingredients:

• Bananas are the star, so use them very ripe. Those speckled, soft ones destined for the bin are exactly what you want.
• Nutella brings the chocolate hazelnut swirl. Any chocolate hazelnut spread works if you don’t have branded Nutella.
• Oil keeps the loaf moist. Sunflower or a mild vegetable oil is best, as it won’t add any flavour of its own.
• Soft light brown sugar adds a gentle caramel note. Caster sugar works too if that’s what you have.
• Self-raising flour and baking powder give the loaf its rise. The extra baking powder helps this wet batter lift well.

How to make banana bread with Nutella

The whole thing comes together in one bowl, with a quick second bowl for the Nutella swirl. No mixer needed.

1. Preheat the oven to 160C (fan) and grease and line a loaf tin with baking paper.
2. In a large bowl, mash the bananas with a fork or potato masher until smooth. Add the eggs, sugar and oil, and whisk together well.
3. Add the flour and baking powder and whisk until just combined into a smooth batter.
4. Put the Nutella in a small bowl and microwave for 10 to 15 seconds on high, until it loosens to a more pourable consistency.
5. Take a third of the banana batter and mix it thoroughly with the loosened Nutella.
6. Pour the plain banana batter into the tin. Add spoonfuls of the Nutella batter on top, then use a skewer to swirl the two together. For more of a marble effect, alternate spoonfuls of each batter before swirling.
7. Bake for around 45 minutes, until well risen and a skewer inserted into the centre comes out clean. Give it a little longer if needed.
8. Cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips, variations and substitutions

Once you’ve made it once, it’s easy to make it your own. Here are some ideas.

Can you leave the Nutella out?

Yes. This is a great classic banana loaf on its own, so if you’ve run out of Nutella, just skip that step and bake it plain. It’ll still be moist and delicious.

Swap the Nutella for peanut butter

Peanut butter works beautifully in place of Nutella for a nutty, less sweet swirl. Loosen it the same way and swirl it through. If you love that combination, my 4-ingredient Nutella fudge is another easy chocolate hazelnut treat worth a look.

Add extra texture

Fold a handful of chopped hazelnuts, walnuts or chocolate chips into the plain batter for a bit of crunch. A scatter of chopped nuts on top before baking looks lovely too.

Make it into muffins

Spoon the swirled batter into a lined muffin tin and reduce the bake time to around 20 to 25 minutes. Handy for lunchboxes and quicker to bake.

Common substitutions

• No self-raising flour? Use plain flour and add 2 tsp baking powder in total.
• No brown sugar? Caster sugar works fine, though you’ll lose a little of the caramel depth.
• Dairy-free? Use a dairy-free chocolate hazelnut spread. The loaf itself is already made with oil rather than butter.

Serving suggestions

This loaf is lovely just as it is, still slightly warm from the oven with the Nutella soft and gooey. For afternoon tea, serve slices with a cup of tea or coffee.

For something more indulgent, warm a slice and add a scoop of vanilla ice cream, or spread a little extra Nutella on top. It’s also great toasted the next day with a smear of butter. If you’re building a bigger spread of home bakes, it sits nicely alongside my easy apple cake or classic sultana scones.

How to store banana Nutella loaf

This banana bread keeps really well. Store it covered or in an airtight container on the counter for up to 3 days, or in the fridge for a few days longer.

To freeze, wrap the whole loaf well in cling film and foil and freeze for up to 3 months. You can also freeze individual slices, which is handy for lunchboxes, just grab one out as needed. Thaw overnight at room temperature before serving.

Frequently asked questions

Why is my banana bread dense?

The most common cause is overmixing the batter once the flour goes in, which develops the gluten and makes the loaf heavy. Mix just until combined. Underripe bananas and underbaking can also leave it dense, so use very ripe bananas and check with a skewer.

Can I use frozen bananas?

Yes. Frozen ripe bananas work well, in fact freezing them makes them even softer and easier to mash. Defrost them fully first and drain off any excess liquid before adding to the batter.

How ripe should bananas be for banana bread?

Very ripe, with plenty of brown speckles or even fully brown skins. The riper they are, the sweeter and more flavourful your loaf will be.

Can I make this without a loaf tin?

Yes. You can bake it in a lined cake tin or as muffins instead. Just keep an eye on the bake time, as it will change depending on the tin size, and test with a skewer.

Can I use a different chocolate spread instead of Nutella?

Absolutely. Any chocolate hazelnut spread works, as does peanut butter or a chocolate spread of your choice. Loosen it in the microwave the same way before swirling.

Other cake recipes you’ll love

Moist banana loaf with chocolate chips

Lemon drizzle cake

Delicious apple cake

Easy chocolate brownies

Yummy banana bread with Nutella

4.89 from 17 votes

Moist and sweet banana loaf with the extra treat of Nutella inside too – you have to try this amazingly simple cake recipe

Servings 10

Prep Time 15 minutes mins

Cook Time 45 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 very ripe bananas
• 3 large eggs
• 200 g Nutella
• 100 g soft light brown sugar
• 150 ml sunflower vegetable oil
• 300 g self-raising flour
• 1 tsp baking powder

Instructions

 

• Preheat the oven to 160c (fan oven) and grease and line a loaf tin with baking paper.
• In a large bowl, mash the bananas with a fork or a potato masher. Then add the eggs, sugar and oil. Using a whisk, combine well.
• Then add the flour and baking powder and whisk together until thoroughly mixed.
• Put the Nutella in a bowl and microwave for 10-15 seconds on a high heat until it loosens and is more liquid-like.
• Take 1/3 of the banana bread batter and mix well with the Nutella.
• Pour the banana bread batter into the tin. Then put spoonfuls of the Nutella mixture into the mixture and using a skewer and swirl and mix the two batters. If you want more of a marble effect, then put spoonfuls of each batter in alternately before swirling. Bake for 45 minutes, or until the cake has well risen and a skewer inserted into the centre comes out clean.
• Cool in the tin for 10-15 minutes, then turn out onto a wire rack to cool completely. Slice and serve.

Nutrition

Calories: 377kcal

Calories: 377kcal

Course: Dessert, Snack, Tea

Cuisine: American, British