Updated: Jan 26
It really doesn’t get any more Italian than the famous chocolate hazelnut spread, Nutella. In this recipe the ‘homey’ banana bread gets a major taste-tweak with the addition of the addictively delicious Nutella. There are many variations on banana bread, but this Nutella/chocolate chip version, is by far, my most favorite. Adding a double dose of chocolate elevates the banana bread definitely more into the ‘cake’ status than the humble ‘bread’ status. It’s super moist, chocolatey, and has the perfect amount of sweetness. It’s not a guilt-free, treat, but the bananas, whole wheat flour, yogurt, and bitter sweet chocolate, make it more nutritious and than the average cake. It tastes amazing when it’s still warm (with all the melted chocolate) and keeps nicely when stored in the fridge or freezer. It also comes together very fast and travels well as a baked gift.
Banana Nutella Bread
Prep Level: Easy
Yields 2 (9 inch by 5 inch) Loaves
4 ripe bananas, mashed with a fork/masher
1/3 cup avocado oil, coconut oil (or vegetable oil of your choice)
½ cup Greek yogurt
2 eggs, whites and yolks separated
¾ cup brown sugar (can also substitute brown sugar for coconut sugar)
1 tablespoon vanilla extract
Pinch of salt
1 teaspoon baking soda
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup bittersweet chocolate chips
½ - ¾ cup chocolate hazelnut spread (Nutella)
Grease and flour 2 loaf pans. Heat the oven to 350 F. In a medium sized bowl, beat the egg whites till stiff. In a separate smaller bowl, beat the egg yolks with the brown sugar, vanilla extract, and salt, till frothy. Add the mashed bananas and oil to the yolk/sugar mixture, yogurt, and stir to combine.
In a large bowl, add: the flours, the baking soda, salt, and whisk by hand (or stir with a spoon) to combine. In the large bowl add the egg/banana mixture, the chocolate chips, and gently mix (do not overmix). The batter will look slightly lumpy and it’s ok if there are some streaks of flour showing in the batter. Gently fold the egg whites in the batter, making sure not to overmix.
Pour about half the banana batter in each loaf pan and dollop about half of the quantity of the chocolate hazelnut spread on top. Using a butter knife, swirl the Nutella in the batter but don’t go too deep. Pour the rest of the banana batter and repeat the process with the Nutella spread/swirl on the surface of the batter. Bake for around 25-30 minutes or till the top of the bread is firm to the touch.
The banana Nutella breads keep very well stored in the fridge in an airtight container or can also be frozen and eaten at a later time. For maximum chocolatey gooeyness, warm the cake/slice slightly before eating. Enjoy!