Best, best, best Nutella banana loaf!

Banana loaves were all the rage a few weeks ago. We had ripe bananas, flour, some time on our hands, and a desire for something delish. Everywhere on social media it felt like people were baking bread and banana loaf, and so, inspired, I made a delicious one too (click here for the recipe).

Last week, my son and I decided to take it up a notch with a Nutella and banana loaf recipe, and it was so good and extraordinary, I don’t think I’ll be going back to the plain version any time soon. This recipe comes from the New York Times, and has five-out-of-five-star rating, with more than 1 200 votes. It’s easy to make, though I found the burnt butter method a little tricky as I wasn’t sure exactly when it was done. If you want the Nutella to be a little easier to handle, you can melt it in the microwave for a few seconds.

This loaf is delicious on its own or with butter or syrup and toasted with Nutella.


113g unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 tsp. bicarbonate of soda
¾ tsp. kosher salt
1½ cups mashed bananas, from about 3 medium bananas
⅔ cup granulated sugar
¼ cup plain Greek yoghurt
2 eggs
1 tsp. vanilla extract
⅓ cup chocolate-hazelnut spread, like Nutella

“It was so good and extraordinary I don’t think I’ll be going back to the plain version any time soon.”

Nutella banana loaf in a baking tin


  1. Heat the oven to 180ºC. Butter and flour a 9x5x3-inch loaf pan.
  2. Stir the flour, baking soda and salt together in a bowl.
  3. Brown butter: Melt butter in a light-coloured saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
  4. When the butter has cooled a bit, add the mashed bananas, sugar, yoghurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
  5. Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the centre comes out clean.