Nutella Swirl Banana Bread Recipes

NUTELLA® SWIRL BANANA BREAD

Nutella® Swirl Banana Bread image

I have tried countless yummy banana bread recipes as my husband is literally obsessed with bananas! He'll eat them any way possible; on toast, in a shake, with ice cream, yogurt, etc! When it comes to banana bread he is my number one taste tester. This one uses a swirl of Nutella® for even more flavor.

Provided by Carla Maria

Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 cup white sugar
½ cup butter
6 ripe bananas, mashed
2 eggs, beaten
1 ½ cups cake flour
3 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

Nutrition Facts : Calories 428.1 calories, Carbohydrate 67.9 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 335.6 mg, Sugar 40.2 g

NUTELLA-STUFFED BANANA BREAD

Nutella-Stuffed Banana Bread image

The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
3 very ripe bananas (about 1 pound)
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate-hazelnut spread, such as Nutella
2 tablespoons hazelnuts, chopped

Steps:

Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

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