Delicious homemade Nutella Banana bread with honey. Easy recipe for breakfast or a quick snack. Top with sliced almonds.
Surprise! It’s one of the rare occasions on Just One Cookbook to have baked recipes featured back to back. I’ve been swamped lately, and I haven’t had the time to write new Japanese recipes that I’ve cooked and photographed.
With the busy schedule, I still try to find time to make and provide my children as many homemade snacks as possible. The Banana Bread I shared a while back is one of their favorites and I’ve given it a twist with this delicious Nutella Banana Bread.
Back in August, I won Grandpa’s Honey giveaway at Tutti Dolci. I typically buy honey from Trader Joe’s but I had been looking for really good honey. This honey was a wonderful discovery – the flavor is so rich, and it has a smooth silky texture and has a nice fragrance to it.
Look at this beautiful golden color of honey… Hmmm, so good!
I’m really hooked on this delicious honey and to thank Laura at Tutti Dolci for this gift, I made this Nutella Banana Bread with this honey, adapted from her Almond Butter Banana Bread.
Can you smell the Nutella and banana combo? Yum… Hope you will enjoy making this for your breakfast or tea time.
I baked this bread in the morning but couldn’t photograph it before my daughter came home from her preschool. After lunch, we did the photoshoot session together.
She was a pretty good assistant, but she insisted that her food styling was photographed. It’s a good memory of our photoshoot sessions together. 🙂
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Nutella Banana Bread
Ingredients
- 1 ¾ cups all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ½ tsp cinnamon
- ⅛ tsp allspice
- ⅓ cup Nutella (5 Tbsp)
- ½ cup honey (8 Tbsp)
- 4 ½ medium banana (1 ½ cup or 450 g of mashed banana)
- ½ cup buttermilk
- 1 large egg (50 g w/o shell)
- ½ tsp pure vanilla extract
- ½ tsp almond extract
Topping:
- 2 Tbsp sliced almonds
- 1 ½ tsp turbinado sugar
Instructions
- Gather all the ingredients.
- Preheat oven to 350°F (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray a (9" x 5" or 23 x 13 cm) loaf pan with nonstick spray and place a sheet of parchment paper on the bottom.
- Whisk all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and allspice) together in a large bowl. Make a well in the center of the mixture.
- Combine Nutella and honey in a small bowl and heat in the microwave until melted, (about 30 seconds) and cooled slightly.
- Combine mashed banana, buttermilk, egg, and extracts in the medium bowl.
- Add cooled Nutella-honey mixture in the medium bowl.
- Add to flour mixture in the large bowl and stir just until combined.
- Pour batter into the greased loaf pan and top with almonds and turbinado sugar.
- Bake at 350°F (177ºC) for 50-60 minutes, rotating the pan halfway through. The bread is ready when an inserted skewer in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes, then remove from pans and cool completely.
To Store
- Wrap the bread well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.
Notes
yummy :)… i’m so gonna try this… btw i live n travel quite a bit in Europe and Nutella def. isn’t withdrawn from the shelves in Germany, France, Belgium nor Spain. 🙂
Hi Lyinn! Thank you for your feedback – I was thinking how they make crepe without having Nutella… 🙂 Thanks for reading my blog!
Hi Nami,
This Nutella Banana Bread is absolutely a great combo. I loved your daughter’s lil friend in the photograph (very cute)! I love Nutella and I can’t wait to try this recipe. I was recently in Paris on my honeymoon and saw Nutella filled on the shelves.
Thanks Candice! I’m happy to hear Nutella still exists, at least in Paris! 🙂
Hi Nami,
Love your blog!!!
anyway, was just wondering if you have recipe for making almond leaf biscuit? those that you see very often in Japan International Airport in gift boxes.
I got them recently from there and LOVED the taste n how light that biscuit taste.
Thank you
Hi Shirlene! Thank you very much for your kind words. I’m glad you enjoy my blog. As for the cookies, I Googled to see the image of what you are talking about but I cannot find… Do you have any picture of it? As you know there are so many kinds of Japanese confectionaries at the airport and I can recognize some but not this one…
Hi,
I made the Nutella Banana Bread 2 times today. 1st time i used homemade buttermilk – mix milk with vinegar… disastrous! Tasted like uncooked flour inside. Then 2nd time, I used milk only but somehow it did not taste sweet enough for me. Is it because my bananas are not ripe enough?
Hi Lily! Thank you for trying this recipe! This recipe relies on honey, Nutella and banana for sweetness. So if this is not sweet enough for your liking, you need to increase honey or maybe Nutella. Overripe banana definitely helps for natural sweetness too. Overall this is not bread that is very sweet like cake or some pound cake. You can exchange honey with sugar and that helps it sweeten more. Hope this helps. 🙂
Can I substitute nutella to peanut butter?
Hi Rosemarie! I think you can! For the original recipe, almond butter was used, but I changed it to nutella. 🙂 Hope you enjoy!
Hi, I tried making this today but the top came out uneven and ugly. Would you be able to tell what’s wrong?
Hi Josephine! I thought mine also came out sort of not even too, compared to the original recipe from Tutti Dolci… I asked a few people why and tried to find answer online but couldn’t figure out. Maybe it rose too high and broke… Before I put it in the oven I release the air etc too. Sorry I wish I know the answer.. 🙁
Thanks for prompt reply, Nami. Yours is perfect compared to mine hehe. I used top flour instead of plain flour. Does if affect anything?
Aw you are too kind. 🙂 I’ve never heard of Top Flour before so I checked online and it says: Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies. It doesn’t seem like the flour was reason, but I’m not expert in baking (still learning). How about the oven and temperature. Each oven acts differently and maybe it can be the reason? Try cover the bread with aluminum foil to control how much being baked, maybe?
Hi Nami,
How are u?
What temperature do u bake the mixture at? Please advise.
Thanks!
Regards,
Cindy 😉
Hi Cindy! It’s 350F. It’s written at Step 1, but going to add the temperature one more time at Step 8 too, so it’s clear. Thank you!
Hi Nami,
Can I opt out some of the ingredients like allspice and cinnamon for this recipe.By the way what is allspice? thks
Hi Shirley! This is all spice: http://en.wikipedia.org/wiki/Allspice
You can omit if you don’t have in your pantry. 🙂
Hi Nami! This Banana Nutella bread is so delicious. …..Very very nice combination Nutella and honey… Nobody hates Nutella. Thank you for sharing this recipe. ????
Hi Anne! I’m so glad to hear you liked this recipe! Thank you so much for trying this recipe! xo
Hi Nami,
Could I use kefir or cream instead of buttermilk?
Your blog was my discovery two weeks ago, I love that you provide step by step instructions and not ommit some things as obvious (as my mom does. .. Trying her recipes was challenging as a beginner) and I can’t wait for going back to the city and trying some of your recipes (no access to Japanese ingredients at the moment).
Thank you for sharing with us.
Hi Ola! Thank you for discovering my blog! Welcome to JOC! I hope you enjoy cooking Japanese food at home!