Nutella Banana Bread
Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone’s favorite classic!
![Marbled Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone's favorite classic!](https://yogaofcooking.co/wp-content/uploads/2020/08/nutella-banana-bread-6-678x1024.jpg)
This Nutella Banana Bread is next level. I haven’t been excited for a banana bread recipe in a while, so I wanted to create something that would make you drool just by looking at it!
In short, this Nutella Banana Bread is:
- Super moist but firm
- Chocolatey
- Decadent
- Rich & complex
- Easy & delicious
![Marbled Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone's favorite classic!](https://yogaofcooking.co/wp-content/uploads/2020/08/nutella-banana-bread-4-678x1024.jpg)
Best way to ripen bananas at home
If you’re craving banana bread but your bananas are nowhere near ripe, here are 3 tricks that might help.
- Place in a paper bag: place your bananas in a a brown bag and close it loosely. There’s some science behind it that I don’t quite get, but what I know for sure is that it makes them ripe faster. You can also place a ripe fruit in the bag for even faster ripening.
- The Oven Method: place unpeeled (not green) bananas on a baking sheet and cook for 15-20 min at 350F. But make sure to check often, they are ready when they turn black and shiny.
- The Microwave Method: place unpeeled (not green) bananas in the microwave and heat in 30 second intervals until they turn soft.
![Marbled Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone's favorite classic!](https://yogaofcooking.co/wp-content/uploads/2020/08/nutella-banana-bread-5-678x1024.jpg)
How long does banana bread last?
When properly stored in an air tight container, freshly baked banana bread can last for about 1 to 2 days at room temp. It’ll keep well in the fridge for uptown 1 week!
For more banana bread recipes, check out my:
- Cinnamon Swirl Brown Butter Banana Bread
- Healthy Skillet Chocolate Banana Bread (gf & df)
- Pumpkin Banana Breakfast Loaf
- Tahini Walnut & Dark Chocolate Banana Bread
- Tahini Espresso Banana Bread
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day! Or leave a comment below!
Happy Baking! x
Print![marbled Nutella banana bread slices on board](https://yogaofcooking.co/wp-content/uploads/2020/08/nutella-banana-bread-6-150x150.jpg)
Nutella Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone’s favorite classic!
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 4 ripe bananas, about 2 cups, mashed
- 2 eggs
- 1 tsp vanilla extract
For the Nutella Marble:
- 1 cup Nutella, or chocolate hazelnut spread
- 1/3 cup cocoa
For the Chocolate Buttercream:
- 6 tbsp unsalted butter, softened
- 2 cups confectioners sugar, sifted
- 1/2 cup cocoa powder
- 4 tbsp hazelnut milk, or whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350F. Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, combine the flour, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment (or hand held mixer), cream on medium speed, the butter, light brown sugar and sugar until soft and creamy.
- Add in eggs, mashed bananas and vanilla mixing on low as you go.
- Add the wet mixture to the dry ingredients, mix using a spatula until fully incorporated.
- Transfer about half of the mixture to a separate bowl. Melt the Nutella in the microwave for about 10-15 seconds; you’re looking for a runnier more spreadable texture. Add Nutella and cocoa to the mixture and combine.
- Transfer both mixtures to prepared pan.
- Bake for 60-65 minutes. Allow to cool in the pan for 10-15 minutes before transferring to cooling rack.
For the Chocolate Buttercream:
- In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk at a time, vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.
Assemble:
- Spread the buttercream on top using an angled spatula or back of a spoon when ready to serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American