Nutella Banana Bread | JustOneCookbook.com

Nutella Banana Bread

Course: Dessert
Cuisine: Japanese
Keyword: banana bread, chocolate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 9 x 5 inch loaf
Author: Nami
Delicious homemade Nutella Banana bread with honey. Easy recipe for breakfast or quick snack. Top with sliced almonds.
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Ingredients

  • cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt (kosher or sea salt; use half if using table salt)
  • ½ tsp cinnamon
  • tsp allspice
  • cup Nutella
  • ½ cup honey
  • cups banana (ripe, mashed)
  • ½ cup buttermilk
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ tsp almond extract

Topping:

  • 2 Tbsp sliced almonds
  • tsp turbinado sugar

Instructions

  1. Gather all the ingredients.

    Nutella Banana Bread Ingredients
  2. Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with nonstick spray and place a sheet of parchment paper on bottom.
    Nutella Banana Bread 1
  3. 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.
    Nutella Banana Bread 2
  4. Combine Nutella and honey in a small bowl and heat in the microwave until melted, (about 30 seconds) and cooled slightly.
    Nutella Banana Bread 3
  5. Combine mashed banana, buttermilk, egg, and extracts in the medium bowl.
    Nutella Banana Bread 4
  6. Add cooled Nutella-honey mixture in the medium bowl.
    Nutella Banana Bread 5
  7. Add to flour mixture in the large bowl and stir just until combined.
    Nutella Banana Bread 6
  8. Pour batter into the greased loaf pan and top with almonds and turbinado sugar.
    Nutella Banana Bread 7
  9. Bake at 350°F 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.
  10. 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.

Recipe Notes

Recipe adapted from Tutti Dolci.

 

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