This is a great way to start a new month – something decadence and chocolaty – such a change from healthy January! This bread is so divine; a cross between the best ever banana bread and a jar of Nutella. The beauty of this recipe is that at room temperature, when the bread is cool, the Nutella is gooey, like a chocolate hazelnut sauce.
This will blow your mind!
The snow has finally come to Scotland, 5 inches overnight. This may seem a tiny bit to you guys but it never snows where I live – it rains, a lot.
Skiing in only 1 month now, I seriously cannot wait. Skiing is so relaxed – when you are going down a run, all of the worries escape from your head as you turn and glide down the piste.
Also, we are in France again! Last year, we went to Austria; it was so gorgeous but the inner french person inside me told me that we need to go back to France, even though we went to France only 2 months ago.
Anyway, enough ski talk, more bread talk.
I am very picky about banana bread, they must not be dry or wet, very dense or overly fluffy and definitely not grey and lacking in the presence of bananas. Banana bread is called that for a reason.
I have had so many bad banana breads in my life, I don’t have enough fingers to count how many I have had. Now, I just don’t buy banana cake or bread unless I know it is good.
However, this bread is guaranteed perfect results every time. Easy to make and a one bowl result, what else could you want?
The most important thing about this recipe is that your bananas must be super ripe. The bananas should be covered in brown spots or even completely black – the spottier, the better.
Ripe banana adds sweetness to the bread and keeps it moist; a baked banana bread can last for 1 week and the longer you leave the bread, the more banana-y it becomes.
Another tip is to mash the bananas, do not blend them. Once I blended my bananas for a bread recipe and the results were well… Interesting…
Blending the bananas makes them too wet and once the bread/ cake/ cupcakes etc. is baked, the item is wet, sloppy and unappealing to say the least.
Mashing the banana creates a different texture compared to blending, so mash away!
This bread, with the Nutella, is amazing and even without it, the banana bread recipe is delicious! So tender yet substantial and perfectly sweet, it is so good! Banana and Nutella are a match made in heaven so this is amazing.
So, to start, mix together the oil, caster sugar and light brown sugar. I used 2 types of sugar for 2 reasons
1. The brown sugar adds a subtle molasses tone to the bread that makes it oh-so-good.
2. The brown sugar adds moisture, helping to keep the bread for longer.
Also, I used oil in this recipe instead of butter. Why? Well, since I am using a strong flavored-flavors, banana, and Nutella, I wouldn’t really notice the taste of the butter. I would use butter if I was making a vanilla flavored item or even a normal banana item as the butter flavor would shine through. Also, if I did use butter, I would melt it for this recipe as I want this bread to be on the denser side of things, not as airy as a cake.
Next are the eggs! 1 egg is used for this recipe, I tried with 2 eggs but the result was too eggy – technical terms used.
Add the egg to the oil and sugars and mix them well until all smooth in texture and all one color. Add the mashed banana and mix again. Add the flour, baking powder, and soda and mix very lightly – don’t overmix or you will be left with a tough and rubbery bread, yuck!
If you make my Nutella Swirled Banana Bread Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
60ml Oil Keep the bread in an air-tight container for up to 5 days at room temperature.
How do you make Nutella Swirled Banana Bread
60g Soft light brown sugar
60g Caster sugar
200g Ripe bananas, mashed
130g Plain flour
1 tsp. Baking powder
1/2 tsp. Baking soda
125g chocolate hazelnut spread, e.g. Nutella
Try out our Nutella Swirled Banana Bread recipe and post your results below in the comments…
Keep the bread in an air-tight container for up to 5 days at room temperature.