Nutella Banana Bread

1 hour 20 minutes · serves 4

Brown-butter banana bread with swirls of chocolate-hazelnut spread by Yossy Arefi

Scaleserves

½ cupunsalted butter (113 g, 1 stick), plus more for greasing the pan

2 cupsall-purpose flour (256 g), plus more for flouring the pan

1 tspbaking soda

¾ tspkosher salt

1½ cupsmashed bananas (310 g, about 3 medium bananas)

⅔ cupgranulated sugar (134 g)

¼ cupplain Greek yogurt (57 g)

2eggs

1 tspvanilla extract

⅓ cupchocolate-hazelnut spread, like Nutella (99 g)

Heat oven to 350°F. Butter and flour a 9x5x3-inch loaf pan.

Stir the flour, baking soda and salt together in a bowl.

2 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt

Brown the butter: melt it in a light-colored saucepan over medium heat, scraping the bottom and sides now and then with a rubber spatula, until deep golden brown and nutty-smelling. Stay with the pan, it goes from browned to burnt fast. Transfer to a large heat-safe bowl and let cool slightly.

½ cup unsalted butter

Once the butter has cooled a bit, stir in the mashed bananas, sugar, yogurt, eggs and vanilla until well combined. Add the flour mixture and stir until just combined; don't overmix.

1½ cups mashed bananas
⅔ cup granulated sugar
¼ cup plain Greek yogurt
2 eggs
1 tsp vanilla extract

Spread half the batter in the pan. Dollop half the chocolate-hazelnut spread over it and swirl in with a toothpick or skewer. Repeat with the remaining batter and spread.

⅓ cup chocolate-hazelnut spread

Bake 55 to 60 minutes, until golden brown and a toothpick in the center comes out clean.

Last updated Oct 30, 2026