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nutella banana bread

Nutella Banana Bread

Ingredients

Streusel:

  • 1/2 cup (70g) all-purpose flour
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon ground cinnamon , optional
  • 1/4 cup (3/4 stick or 55g) unsalted butter, at room temperature
  • 1/2 cup hazelnuts (preferably roasted and peeled), roughly chopped

Cake:

  • 3 large (about 300g) peeled bananas
  • 1/2 cup (120 ml) canola oil
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (210g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips
  • 2/3 cup (200g) Nutella

Instructions

  1. 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.

  2. Preheat oven to 325°F/160°C. Grease a 9x5-inch loaf pan.

  3. 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.

  4. Place Nutella in a small bowl and heat for 15-20 seconds in the microwave until slightly warm.
  5. 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.
  6. 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.
  7. 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