Nutella Banana Bread Recipe (2024)

You can make your own Nutella. It's insanely good. This is the recipe, from Cooks Illustrated's Kitchen Hacks book. Toast the hazelnuts first at 375 for about 10 or 12 minutes, and then roll to remove most of the skins. Grind all of this together in the food processor. • 2 cups (8 ounces) hazelnuts• 1 cup confectioners' sugar• 1/3 cup cocoa powder• 2 tablespoons hazelnut oil.• 1 teaspoon vanilla extract• teaspoon salt

I checked a jar of Nutella yesterday. It contains palm oil. Palm oil production is a major contributor to rainforest deforestation and loss of biodiversity. Please don’t buy products that contain it.

I actually did this without sugar because I forgot about it, which made me realize because the nutella and the bananas are so sweet I could lower the quantity to 1/4 cup. Although its all about preference. Great recipe NYT

Made as written except substituted sour cream for the yogurt. Delicious! Thank you, Yossy and the NYT food columnists for your wonderful work and contributions. Your recipes are a bright spot for so many subscribers...

I heated the Nutella, and then drizzled it in three layers, which gave even amounts throughout the bread. This is seriously good!

This was better with 2tsp of bourbon. Actually, most things are better with at least 2tsp bourbon.

Instead of using Nutella I melted some unsweetened chocolate and swirled it in. I really agree that we must stop using products with palm oil.

I haven't tried with Nutella yet, but have been making this recipe for a while, everyone loves it. Like with most American recipes calling for sugar, I reduce to half or a quarter of what's on the recipe. Works great!

Mmm. I made this using Cup4Cup gluten free flour (developed by Thomas Keller from French Laundry) and it turned out amazing! I added blueberries, too, and it was a great combination. Warm with butter!I've tried a lot of pre-made gluten free flour, and this is the one that seems to work the best. I also make my own using Gluten-Free Girl's recipe, and keep it in the freezer to use for specific recipes from her cookbooks.

I subbed in chocolate tahini for Nutella and this was fantastic. Heating 1/3 cup 30 secs made it easy to work with.

This is extremely delicious! I followed the guidance to use less sugar -- maybe only used about 1/2 cup -- and also added a squeeze of lemon to the mashed bananas. Threw in a little extra vanilla, and then sprinkled cinnamon on top. A favorite at home and in the office!

MARJIE, SOURF CREAM IS ALWAYS A FINE SUBSTITUTE FOR YOGURT. HOPE THIS IS HELPFUL.

substitute sour cream for yogurt, caramel sauce for nut buter; heat nut butter 30 secs to make it manageable

For my fellow vegans: I subbed coconut oil for butter (did not brown), flax eggs for eggs, and used kite hill nondairy yogurt, all at a 1:1 substitute. Worked perfectly!

I was thankful for the advise to stay put, this being my first time browning butter.
What a delicious cake!

Maybe it's my post-COVID taste buds but I couldn't really taste the Nutella. Will be trying the homemade version suggested in threads (thank you). Also, even though I used 4 bananas hoping for more moisture, I still found 2 cups of flower to be too much, and made for a pastey, dry texture instead.

Added some toasted crushed hazelnuts & use Asiago Hazelnut/Chocolate spread Dislike the fake flavor & subpar ingredients in Nutella This a winner of a recipe

It's easier to judge the color when browning, if done in a light-colored pan. If all you have is a dark one, just watch it carefully, picking up a spoonful periodically to determine how brown it's gotten. If you have a good nose, use that, too!

Why does the butter need to melt in a *light-colored* saucepan?

Super delicious and wonderfully moist. Substituted sour cream, and used about 30 grams less sugar. Will make again

Add cardamon

Yum! Followed other commenters' advice and reduced sugar to 1/2 cup. A keeper.

I read many reviews on cutting back sugar, I used the recommended amount. The only change I had was 2 large bananas, instead of 3 medium. Perhaps in the end, that is in fact less sweet. I also just eye balled the Nutella, and added walnuts. I think this is a great recipe, the moisture is perfect. Not too sweet, I enjoyed the crunch from the walnuts added. Enjoy!

I didn’t think this one lived up to its five star rating. It could be user error, though. I used chocolate Sun Butter (I have a nut allergy) but it didn’t have the chocolatey taste I was hoping for. I think I will stick with Mark Bittman’s Chocolate Chip Banana Bread.

Used sour cream, a little less sugar and heated Nutella in the microwave. Low power 30 secs

I doubled the recipe and had 1 banana less than the 6 required, so I added more Greek yogurt. I also used chocolate chips instead of Nutella, and even with those changes it was still deliciously moist and yummy. Pro tip: chop some walnuts, toss in 1 tablespoon of sugar with a pinch of salt, and sprinkle on top before baking. Perfection.

Used chocolate tahini for Nutella which worked well. I actually think it’s not quite as sweet as I expected reading the comments. I’d add a little more sugar to make it “desserty.”

Followed the recipe exactly and it's delicious! Next time I will heat the nutella as I found it a little hard to "swirl."

The bread smells fantastic while baking.

Halved lengthwise banana on top