Nutella Banana Bread
This is a classic, moist banana bread that gets a thick swirl of Nutella running through the middle and more swirled on top. The key is to layer the batter and Nutella in the pan, which keeps the swirl distinct and prevents it from completely mixing in. The banana bread itself is super moist from the addition of Greek yogurt.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon instant espresso powder
- 1/2 cup unsalted butter room temperature
- 3/4 cup organic cane sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1/3 cup full-fat Greek yogurt room temperature
- 1 1/4 cups mashed ripe bananas about 3 medium
- 1/2 cup Nutella divided
Instructions
- Preheat oven to 350F and line 9x5 inch loaf pan with parchment.
- Whisk together flour, baking soda, salt, and espresso powder.
- Beat butter and sugar until light and fluffy.
- Beat in eggs and vanilla until just combined, then mix in yogurt and mashed bananas.
- Mix dry ingredients into wet ingredients on low speed until just combined.
- Pour half the batter into pan, dollop 1/4 cup Nutella and swirl.
- Add remaining batter and swirl remaining 1/4 cup Nutella on top.
- Bake 60-70 minutes until toothpick comes out clean.
- Cool in pan before slicing.
Notes
Cover with foil if top browns too quickly. Start checking for doneness at 45 minutes.
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