Nutella banana bread topped with chocolate buttercream; a decadent twist on everyone’s favorite classic!

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

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.

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:

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

Nutella Banana Bread

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Author: Rosana
Total Time: 1 hour 15 minutes
Yield: 8 servings

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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

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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: