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Banana Bread

Banana Bread with Nutella Swirl and Cocoa Nibs

by:
December 18, 2014
4.5
4 Ratings
Photo by Erin McDowell
  • Makes one 9- by 5-inch loaf
Author Notes

Quickbreads are so easy, so good, and so fun to dress up. This banana bread recipe uses more bananas than the average, which makes it super moist and full of banana flavor. The additions of nutella and cocoa nibs could be left out for a more traditional bread (still with a serious banana boost)! —Erin Jeanne McDowell

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Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 pinch cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 ripe bananas, mashed
  • 1/3 cup whole milk yogurt
  • 1/2 cup cocoa nibs
  • 1/2 cup Nutella
Directions
  1. Preheat the oven to 325° F. Grease a 9- by 5-inch loaf pan.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon to combine.
  3. In a large bowl, whisk the butter and sugar to combine. Add the eggs, one at a time, then beat in the vanilla, bananas, and yogurt.
  4. Add the flour mixture to the banana mixture and mix just until combined.
  5. Fold in the cocoa nibs. Pour 1/2 of the batter into the prepared pan, and top with 1/2 of the Nutella, distributing it in small blobs around the pan. Pour the remaining 1/2 of the batter on top and finish with the last of the Nutella, again distributing in small blobs. Use a wooden skewer, chopstick, or a knife to swirl the nutella into the batter.
  6. Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 1 1/2-2 hours. [If the loaf browns too quickly, tent it with foil. Remember that if the toothpick inserted hits a patch of Nutella, it can still look raw, as the Nutella will stay "melty" looking throughout baking.]
  7. Cool the loaf in the pan for 15 minutes, then invert onto a cooling rack and cool completely.
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22 Reviews

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Mari March 2, 2021
This was a great cake. I followed all the instructions except that I used a Nordi Bundt pan. We just moved and could not find the suggested pan. It did take less time to bake and I did the toothpick test. It’s so good. Thanks for sharing.
Nancy M. February 2, 2018
I am a big fan of banana bread and am always willing to try a new recipe. I am not, however, willing to try a recipe that doesn't give a measurement for the amount of bananas. How big are these five bananas? And, once mashed, how many cups do they fill?
SarahZaman June 4, 2016
I made this by substituting the granulated sugar for 1 and a half cups brown sugar, the cocoa nibs for walnuts, and instead of 5 bananas I used 3. Everything else i did according to directions. I left it in the oven for 1 hour and 30 minutes and it turned out so yummy!
shell S. January 28, 2016
I made this with speculoos cookie butter instead of nutella, omitted the cocoa nibs, and reduced the sugar to 3/4 c. and it was SO GOOD! Had to heat the cookie butter in the microwave for a little bit to make it easier to spread.
Meredith G. July 3, 2015
My 8 yr old followed the recipe and it was perfect. We used five small bananas and cooked 1 ,hr 45 min. Not soupy, not raw, definately moist, the nutella was a challenge but we just globbed it on top and swirled it. No issue. I like we didn't melt it because it really made a cool marbled look on top. Keep playing with the recipe folks its a winner
Kris June 26, 2015
can I make this with whole wheat flour? How much would I add? 1 .5 cups?
Anna F. April 10, 2015
such a yummy recipe. only used three bananas and heated nutella in micro for 10 sec so that it becomes pourable, thins it nicely. was ready in 1.5 hours. will DEFINITELY make again!
ebesen January 13, 2015
Most banana bread recipes call for three bananas per two cups of flour. Also, not sure if the yogurt is really necessary. The Nutella should probably by thinned out too.
Marie M. January 11, 2015
Amy, that's most likely the problem. Too much banana along with the yogurt caused it to be too heavy and take 2 hours to bake and it was still a bit wet.
Amy M. January 11, 2015
Perhaps having a cup or weight measurement for the bananas would help. Five bananas could really vary and effect consistency. I'm interested in trying this out but am concerned from the other comments.
Erin J. January 14, 2015
Hi Amy, I've adjusted the baking time in the recipe and added a few more helpful hints. Please let me know if you try the recipe!
Dawn D. April 19, 2015
I am going to try this recipe again.....I believe the time adjustment and tenting trick will make it perfect and a go to recipe!!!
Marie M. January 11, 2015
It tastes better the following day, and not dried out.
Erin J. January 14, 2015
Thanks for sharing this - it's one of the reasons I love this recipe - it can be made ahead. It freezes great too!
ebesen January 10, 2015
A mushy mess! No matter how long I baked it, it never fully cooked. And the Nutella all sunk to the bottom.
Erin J. January 14, 2015
Hi Ebesen, sorry you had trouble - I've adjusted the baking times above based on some of the reader's comments.
Marie M. January 10, 2015
I was just planning to toss a jar of nutella when I came across this recipe. So I woke up this morning thinking I'd treat the family to some warm bread on this cold morning. However, after 1:30 in the oven, it remains soupy in the center, perhaps it will be ready by lunch. The bread has a fabulous aroma though.
Erin J. January 14, 2015
Hi Marie, sorry you had trouble - it does seem that the majority of folks needed an increased baking time, so I've altered the recipe above. My only other advice is to tent the loaf with foil if it begins to brown too quickly, and to remember that if the toothpick inserted into the center hits a patch of Nutella, it can look as though it's not done, because it's melty throughout baking.
Vivian January 5, 2015
I agree with Dawn - too mushy, wet, banana-y, and all around unsuccessful baking adventure
Dawn D. December 30, 2014
Will do, and thank you for the tip. I'd also try adding an estimated time to the instructions. approx 40-50 mins.
Dawn D. December 29, 2014
Only complaint after making this last night was the timing aspect of the bread. I had to judge the timing in increments and ended up wit jumping up every 5 minutes after 30 mins because I was afraid of burning my loaf. It was closer to 50 minutes total and still slightly soft/raw in the center. Waste of my time and ingredients. As the toothpick trick worked just fine on one side but once the bread was cut revealed a soft and uncooked center on the other.
Erin J. December 29, 2014
Hi dawn! Sorry to hear you had trouble with your loaf. Next time, if you worry the loaf is Browning too quickly, just cover the surface with tin foil. This way, the bread can bake without over browning! Also, I usually have to be careful to put loaves or cakes this shape in the very center of my oven-too close to the top and they will brown very fast!