This Nutella banana bread is incredibly tender with bags of chocolate hazelnut flavour. And the marbled effect ensures it looks as beautiful as it tastes.

I love banana bread in all forms - adding banana to batter makes it so exceptionally tender, moist and delicious.

In this recipe, you'll make a banana bread batter, then split it in two and flavour half with cocoa and Nutella. Swirling the two together in the loaf tin not only looks beautiful, it also gives a dreamy variation of flavour in every bite.

And because this Nutella banana bread is made in classic loaf form, it's perfect to take on picnics, to coffee mornings, or you can even pop a slice in your bag for a mid-afternoon pick-me-up on busy days.

To make your Nutella banana bread, you'll start by creaming margarine and light soft brown sugar, then whisk in mashed, ripe bananas and beaten eggs.

Next, you'll fold in self raising flour, then split the batter in half and stir Nutella and cocoa powder into one half.

I've included photographs below to show you how to spoon the two batters into the tin in alternating blobs to get the perfectly swirled pattern you see in my finish loaf - it's really, very easy!

And then all that's left to do is bake and trust me when I say that every little bit of effort you put into making this recipe pays off the second you start to sense the gorgeous aroma of freshly baked Nutella banana bread wafting through your kitchen. You're going to LOVE it.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

115 g (1 stick) baking margarine melted
3 small ripe bananas peeled and mashed
170 g (1 cup + 1 tbsp) golden granulated sugar (cane sugar)
2 medium free range eggs
200 g (1⅓ cup) white self-raising flour (self rising flour)
½ tsp baking powder
100 g (⅓ cup) Nutella
1 tbsp cocoa powder (dutch processed)

Equipment

Instructions

Preheat the oven to 180C (160C fan).

Put the margarine and sugar in a large bowl.

Whisk together.

Add the eggs and mashed banana.

Beat again.

Add the flour and baking powder.

Fold in.

Divide the batter equally between two bowls, then transfer a large spoonful to one bowl.

Add the Nutella and cocoa to the smaller batch.

Whisk through.

Grease the loaf tin and line with baking paper.

Spoon in the mixtures in alternating dollops.

Swirl gently with a skewer.

Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.

When completely cooled, slice your loaf like bread and enjoy!

And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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5 from 1 vote

Nutella Banana Bread Recipe

This Nutella banana bread is incredibly tender with bags of chocolate hazelnut flavour. And the marbled effect ensures it looks as beautiful as it tastes.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: 10 slices

Author: Emily Leary

Ingredients

115 g (1 stick) baking margarine melted
3 small ripe bananas peeled and mashed
170 g (1 cup + 1 tbsp) golden granulated sugar (cane sugar)
2 medium free range eggs
200 g (1⅓ cup) white self-raising flour (self rising flour)
½ tsp baking powder
100 g (⅓ cup) Nutella
1 tbsp cocoa powder (dutch processed)

Equipment

Instructions

Preheat the oven to 180C/350F (160C/320F fan).
Put the margarine and sugar in a large bowl and whisk together.
Add the eggs and mashed banana and beat again.
Fold in the flour and baking powder.
Divide the batter equally between two bowls, then transfer a large spoonful to one bowl.
Add the Nutella and cocoa to the smaller batch and whisk through.
Grease the loaf tin and line with baking paper.
Spoon in the mixtures in alternating dollops.
Swirl gently with a skewer.
Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.
When completely cooled, slice your loaf like bread and enjoy!

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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