With thick ribbons of Nutella swirled in the cake and cinnamon hazelnut streusel topping, this Nutella banana bread is a decadent version of my favorite banana bread. Perfectly moist and full of chocolate in every bite, the most difficult part about this recipe is waiting for it to cool before eating!
I have a true love for Nutella. It’s one of my favorite ingredients to bake with since it adds amazing flavor and moisture to any recipe. With a creamy texture similar to a nut butter, Nutella works well in so many recipes from cookies to cakes and cupcakes.
This banana bread recipes pairs perfectly with the creamy, rich nutty chocolate flavor of Nutella. It’s moist, full of melty chocolate in every bite, and topped with crunchy cinnamon-hazelnut streusel.
How to make Nutella banana bread
Make the streusel first
The first thing I do when making this Nutella banana bread recipe is to make my streusel topping. It’s a similar recipe to my favorite Cinnamon Streusel Coffee Cake but I add in some toasted hazelnuts to match the Nutella flavors in the banana cake.
To make it, mix all the ingredients together in a bowl. You’ll need to cut in the butter to get the crumby consistency, which you can do with a pastry cutter, fork or simply your fingers. Set the mixture aside in the refrigerator to keep the butter cold while you prepare the cake batter.
Make the cake batter
- Mashed the ripe bananas and mix in the wet ingredients, except for the Nutella.
- Whisk in the the dry ones. Then, pour the wet ingredients into the dry and gently combine.
- Heat the Nutella slightly in the microwave for 15-20 second until slightly warm and drizzly. You want it to be thin enough that you can easily spread it over your cake batter without it sinking to the bottom of the pan.
- Pour half of the banana bread cake batter into the prepared loaf pan. Drizzle half of the warm Nutella on top and then repeat. Your last layer should be the Nutella. Using a knife, very gently swirl the batter together. It might look a bit messy, but it will bake up perfectly fine and be delicious.
Update: I now bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Top with streusel and bake
Take your streusel out of the refrigerator and gently sprinkle it on top.
Bake the cake for about 1 hour and 20 minutes, until a toothpick comes out clean. Since the Nutella banana bread is large, it takes time for it to fully bake and you may need to cover the pan loosely with aluminum foil after about an hour to prevent the top from browning too much.
Once fully baked, make sure to allow the banana Nutella loaf to cool completely on a wire rack before eating. You want to make sure the Nutella has time to firm up and set so it doesn’t make a mess when you cut into it.
Storing Nutella banana bread
I like to store my breads and cakes in the fridge to keep them fresh for a few days. If you do the same, take it out an hour before serving so the cake will be at room temperature and the Nutella will be soft and creamy.
Tips for making Nutella banana bread
- Make the streusel first and chill it. This ensures that not only will the streusel be ready when you need it, but it ensures the butter is cold, which keeps the streusel intact while baking.
- Don’t ovemix the banana bread batter. This can makes the cake dense, instead of soft and fluffy.
- Heat the Nutella before swirling into the cake. This loosens the consistency so it’s easy to swirl into the cake.
- Don’t overbake the cake. This will make it dry. Remove it from the oven as soon as a toothpick inserted comes out clean.
Commonly asked questions
Should I toast the hazelnuts for the streusel?
No, you don’t need to because they will toast when baked with the cake.
Can I freeze Nutella banana cake?
Yep! Wrap well and place in the freezer for up to the 2 months. To thaw, refrigerate overnight and place on the countertop.
How ripe should my bananas be?
You want to use nice, overripe bananas for this cake. They should have some browning and be slightly mushy, but not too mushy and brown that they no longer taste good.
What’s the easiest way to swirl Nutella into the cake?
I recommend using a thin, sharp knife for easy swirling.
More of my favorite banana breads
- Easy Banana Bread: This simple recipe makes amazing, moist banana bread.
- Peanut Butter Banana Bread: Made with creamy peanut butter and sweet, ripe bananas.
- Maple Banana Bread: Maple syrup takes this banana bread to new heights!
- Pumpkin Banana Bread: Two amazing breads come together in one magnificent loaf.
Nutella Banana Bread
Moist, decadent banana bread swirled with gobs of rich, creamy Nutella and topped with crunchy, hazelnut streusel.
Ingredients
Streusel:
- ½ cup (70g) all-purpose flour
- ¼ cup (50g) light brown sugar
- 1 teaspoon ground cinnamon , optional
- ¼ cup (¾ stick or 55g) unsalted butter, at room temperature
- ½ cup hazelnuts (preferably roasted and peeled), roughly chopped
Cake:
- 3 large (about 300g) peeled bananas
- ½ cup (120 ml) canola oil
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (210g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup chocolate chips
- ⅔ cup (200g) Nutella
Instructions
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To make the streusel: In a medium bowl, whisk together flour, sugar, and cinnamon. Add butter and mix with your fingertips until the mixture lumps into unevenly sized crumbs. Add hazelnuts and mix. Refrigerate until ready to use.
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Preheat oven to 325°F/160°C. Grease a 9×5-inch loaf pan.
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To make the cake: Place bananas in a large bowl and mash them well using a fork or potato masher. Add oil, sugar, eggs, and vanilla extract, and mix until combined. Add the other ingredients, except for Nutella, to the bowl, and whisk just until combined. Set bowl aside.
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Place Nutella in a small bowl and heat for 15-20 seconds in the microwave until slightly warm.
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Pour half of the cake batter into prepared loaf pan. Drizzle half of the warm Nutella on top of the batter (avoid adding large spoonfuls of Nutella so it won’t immediately sink into the bottom of the batter). Top with remaining batter, and then remaining Nutella. Very gently swirl the batter using a knife (not too much). Top with streusel.
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Bake until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes (it sounds like a long time, but this is a big cake and it will take some time to fully bake). To prevent the top from browning too much, you can cover the pan loosely with aluminum foil after about 50-60 minutes of baking. Allow the cake to cool completely on a wire rack.
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Store cake in the fridge in an airtight container for up to 5 days. Serve at room temperature.
Recipe Notes
Recipe adapted from Bake from Scratch magazine, Recipe by Laura Crandall
