Tasty Nutella Stuffed Banana Bread

Finding a way to make banana bread even more special without adding hours of work to your baking routine can feel impossible. After all, traditional banana bread is already a tried-and-true favorite, and when you’re juggling busy schedules and picky eaters, the last thing you need is a complicated recipe that requires fancy techniques or hard-to-find ingredients.

Luckily, this Nutella stuffed banana bread takes your classic loaf to the next level with just one simple addition: a gorgeous swirl of chocolate-hazelnut spread running through every slice. It uses straightforward ingredients you probably already have in your pantry, comes together in one bowl, and delivers that bakery-style wow factor that’ll have everyone asking for seconds.

What Kind of Bananas Should I Use?

The best bananas for banana bread are the ones sitting on your counter that have turned brown and spotty – yes, those overripe ones you might think are past their prime. The browner and spottier they are, the sweeter and more flavorful your bread will be, since the starches have converted to sugar. If your bananas are still yellow or just slightly spotted, you can speed up the ripening process by placing them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15-20 minutes until the skins turn black. Just avoid bananas that are actually rotting or have split open, as those have gone too far.

Options for Substitutions

This banana bread is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Nutella: You can use any chocolate hazelnut spread, or try cookie butter, peanut butter, or even chocolate chips mixed with a bit of cream for a similar gooey center.
• Butter: If you need a dairy-free option, coconut oil or vegetable oil work well. Use the same amount, but note that oil will make the bread slightly denser.
• Milk: Any milk works here – almond milk, oat milk, soy milk, or even buttermilk if you want extra moisture. Just stick with the same measurement.
• Hazelnuts: Walnuts, pecans, or almonds make great substitutes. You can also leave them out completely if you prefer a nut-free version or have allergies.
• Brown sugar: You can replace brown sugar with all white sugar if that’s what you have, though you’ll lose a bit of that caramel-like flavor. Or use coconut sugar for a less refined option.
• Bananas: Make sure your bananas are really ripe – the browner and spottier, the better. This is one ingredient you really can’t substitute, as bananas are what make banana bread work.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with banana bread is overmixing the batter once you add the flour, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the flour disappears and you still see a few streaks.

When adding the Nutella swirl, don’t spread it all the way to the edges of the pan, as it can burn against the hot sides during the long baking time.

Make sure your bananas are really ripe with lots of brown spots, because underripe bananas won’t give you enough sweetness or moisture, and your bread will taste flat.

Since this is a thick batter with a Nutella center, check for doneness by inserting a toothpick slightly off-center rather than in the middle – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly, tent it loosely with foil during the last 20 minutes of baking.

What to Serve With Nutella Stuffed Banana Bread?

This banana bread is already pretty indulgent with the Nutella swirl, so I like to keep things simple on the side. A hot cup of coffee or a cold glass of milk is really all you need to make this breakfast or snack feel complete. If you want to go all out for brunch, serve slices alongside some scrambled eggs and fresh berries to balance out the sweetness. You could also toast a slice and spread a little butter on top, or even add a dollop of whipped cream if you’re serving it as dessert.

Storage Instructions

Store: Keep your banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week, though it might lose a bit of that fresh-baked softness.

Freeze: This banana bread freezes really well! Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer, just make sure it’s wrapped tightly to prevent freezer burn.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them up in the microwave for 15-20 seconds. If you want that fresh-from-the-oven feel, pop a slice in the toaster or warm it in the oven at 300°F for a few minutes until it’s nice and toasty.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2950
• Protein: 30-35 g
• Fat: 110-125 g
• Carbohydrates: 405-435 g

Ingredients

For the batter:

• 4 bananas (very ripe with brown spots for best sweetness)
• 1/2 cup butter (I prefer Kerrygold unsalted for this)
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup milk

For the topping:

• 1/2 cup nutella (warmed slightly to make swirling easier)
• 1/3 cup hazelnuts (roughly chopped into 1/4-inch pieces)
• 1/2 banana (sliced into 1/4-inch rounds for the top)

Step 1: Prepare the Oven and Mise en Place

• 1/3 cup hazelnuts, roughly chopped
• 1/2 banana, sliced into 1/4-inch rounds
• 1/2 cup nutella, warmed slightly

Preheat your oven to 350°F.

While it heats, gather all ingredients and prepare your workspace.

Grease a 9×5 inch loaf pan or similar-sized baking vessel and set aside.

Chop the hazelnuts into roughly 1/4-inch pieces and slice the 1/2 banana into 1/4-inch rounds; set both aside on a plate.

Warm the Nutella slightly (about 20-30 seconds in the microwave or by sitting it in a warm spot) so it becomes pourable and easier to swirl into the batter.

Step 2: Combine the Wet Ingredients and Create the Batter Base

• 4 bananas, very ripe
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla

Mash the 4 very ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining—this texture creates better structure in the bread.

Add the melted butter and stir until well combined.

Mix in the brown sugar, sugar, and vanilla extract until the mixture is uniform and sweet-smelling.

I like to melt my butter first before adding it to the bananas because it helps the sugars dissolve more evenly and creates a more cohesive batter.

Step 3: Mix the Dry Ingredients Separately

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon

In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.

Whisking the dry ingredients ensures even distribution of the leavening agents and spices, which prevents dense pockets in the finished bread.

Set this mixture aside.

Step 4: Create the Complete Batter

• dry ingredient mixture from Step 3
• 1/2 cup milk
• wet banana mixture from Step 2

Add the dry ingredient mixture from Step 3 to the wet banana mixture from Step 2, alternating with the milk: add about half the dry mixture, stir gently, then add the milk, then add the remaining dry mixture.

Fold everything together until just combined—don’t overmix, as this keeps the bread tender.

A few small lumps of flour are fine and actually preferable to overworking the batter.

Step 5: Fill and Top the Loaf

• remaining batter from Step 4
• warmed Nutella from Step 1
• banana slices from Step 1
• chopped hazelnuts from Step 1

Pour about two-thirds of the batter into the greased loaf pan, spreading it evenly.

Using a spoon or thin spatula, create a shallow channel down the center of the batter and spoon the warmed Nutella into it.

Cover the Nutella with the remaining batter, smoothing the top gently.

Now arrange the banana slices on top in a single layer or decorative pattern, and sprinkle the chopped hazelnuts over the bananas and any exposed batter areas.

For extra flavor, I sometimes sprinkle a tiny pinch of sea salt over the hazelnuts to enhance their nuttiness and balance the sweetness.

Step 6: Bake Until Golden and Set

Place the loaf pan in the preheated 350°F oven and bake for 1 hour and 10 minutes, until a toothpick inserted into the thickest part of the bread (avoiding the Nutella center) comes out clean or with just a few moist crumbs.

The top should be golden brown and the bread should smell fragrant.

If the top browns too quickly before the center is done, tent it loosely with foil for the final 15-20 minutes.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 15 minutes—this allows the structure to set so it won’t fall apart when you turn it out.

Then turn the bread out onto a wire rack and let it cool completely before slicing.

Slicing while the bread is warm causes it to crumble, so patience here pays off with clean, beautiful slices.

Tasty Nutella Stuffed Banana Bread

Delicious Tasty Nutella Stuffed Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 10 slices

Calories 2825 kcal

Ingredients

  

For the batter::

• 4 bananas (very ripe with brown spots for best sweetness)
• 1/2 cup butter (I prefer Kerrygold unsalted for this)
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup milk

For the topping::

• 1/2 cup nutella (warmed slightly to make swirling easier)
• 1/3 cup hazelnuts (roughly chopped into 1/4-inch pieces)
• 1/2 banana (sliced into 1/4-inch rounds for the top)

Instructions

 

• Preheat your oven to 350°F. While it heats, gather all ingredients and prepare your workspace. Grease a 9x5 inch loaf pan or similar-sized baking vessel and set aside. Chop the hazelnuts into roughly 1/4-inch pieces and slice the 1/2 banana into 1/4-inch rounds; set both aside on a plate. Warm the Nutella slightly (about 20-30 seconds in the microwave or by sitting it in a warm spot) so it becomes pourable and easier to swirl into the batter.
• Mash the 4 very ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining—this texture creates better structure in the bread. Add the melted butter and stir until well combined. Mix in the brown sugar, sugar, and vanilla extract until the mixture is uniform and sweet-smelling. I like to melt my butter first before adding it to the bananas because it helps the sugars dissolve more evenly and creates a more cohesive batter.
• In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Whisking the dry ingredients ensures even distribution of the leavening agents and spices, which prevents dense pockets in the finished bread. Set this mixture aside.
• Add the dry ingredient mixture from Step 3 to the wet banana mixture from Step 2, alternating with the milk: add about half the dry mixture, stir gently, then add the milk, then add the remaining dry mixture. Fold everything together until just combined—don't overmix, as this keeps the bread tender. A few small lumps of flour are fine and actually preferable to overworking the batter.
• Pour about two-thirds of the batter into the greased loaf pan, spreading it evenly. Using a spoon or thin spatula, create a shallow channel down the center of the batter and spoon the warmed Nutella into it. Cover the Nutella with the remaining batter, smoothing the top gently. Now arrange the banana slices on top in a single layer or decorative pattern, and sprinkle the chopped hazelnuts over the bananas and any exposed batter areas. For extra flavor, I sometimes sprinkle a tiny pinch of sea salt over the hazelnuts to enhance their nuttiness and balance the sweetness.
• Place the loaf pan in the preheated 350°F oven and bake for 1 hour and 10 minutes, until a toothpick inserted into the thickest part of the bread (avoiding the Nutella center) comes out clean or with just a few moist crumbs. The top should be golden brown and the bread should smell fragrant. If the top browns too quickly before the center is done, tent it loosely with foil for the final 15-20 minutes.
• Remove the bread from the oven and let it cool in the pan for 15 minutes—this allows the structure to set so it won't fall apart when you turn it out. Then turn the bread out onto a wire rack and let it cool completely before slicing. Slicing while the bread is warm causes it to crumble, so patience here pays off with clean, beautiful slices.