Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!
I don’t really think you need any convincing about how dangerously delicious banana bread is. And this recipe takes it to a whole new level. Because if you don’t like peanut butter and you don’t like Nutella…. then you are certainly lost on Sally’s Baking Addiction.
After I taste a new recipe, I usually have Kevin, a coworker, or a friend taste it as well… just to get a second opinion. Knowing that I like something AND other people like it too gives me confidence in the recipe and then I’m excited to share it on the blog!
Well, um not this time. I literally took one bite of this bread and said out loud “You are sooo good.” I was alone in my apartment and I was talking to bread. I didn’t need any reinforcement from taste testers. This bread is so dang good.
It is dense, luscious, and full of everything I love about life: smooth, creamy peanut butter. Mini Reese’s cups. Semi-sweet chocolate chips, sweet ripe bananas, and Nutella. A LOT of swirled Nutella. And it has whole wheat flour and fruit it in so it’s practically a health food. Moving along…
The brown sugar and ripe bananas make this bread so incredibly moist. I mentioned how to get perfectly moist banana bread when I shared my Dark Chocolate Raspberry Banana Bread the other week. The secret? Very ripe bananas. Like mostly brown and practically rotten. Trust me.
While the baking time is long, this bread really is a thoughtless and quick recipe. Mix everything together, but do not over mix, pour into a loaf pan and bake for 50 minutes. Forget about it. Wash your hair. Vacuum the carpet. Have a dance party by yourself. All the while, a dreamy creamy peanut buttery Nutella swirled wonder is baking up in your oven, making your house smell amazing.
Is your mouth totally watering yet?!? Because I can hardly control myself looking at these pictures and I only have ONE SLICE left! Must.Make.More.
Print
Nutella Swirled Peanut Butter Banana Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!
Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large bananas)
- 1/2 cup (125g) creamy peanut butter
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/3 cup (67g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 cups (190g) white whole wheat flour or all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped Reese’s Peanut Butter Cups* (about 12 Reese’s miniatures)
- 1/3 cup (60g) semi-sweet chocolate chips
- 3 Tablespoons (56g) Nutella
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
- Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.
- Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack. I let my bread cool for about 2 hours before cutting into it.
- Bread stays fresh covered at room temperature for up to 1 week.
Notes
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Reese’s Peanut Butter Cups: These are totally optional. If you leave them out, add 1/2 cup more semi-sweet chocolate chips, if desired.
Reader Comments and Reviews
I would suggest heating the nutella slightly before adding it to the batter in order to allow it to mix in easier. The first time the nutella clumped towards the top when baking so that there was one big clump of nutella in each slice.
Could you tell me the weight or volume of bananas that should be used in this recipe? The size of bananas can vary quite a bit. Thanks. This recipe sounds delicious!
Hi Evelyn! I like to use medium size bananas- they are about 118-130 grams each.
Hello Sally! Can I use twice as much Nutella and loose the chocolate chips?
Hi Adele! You can skip the chocolate chips. I wouldn’t double the Nutella, but you can try adding 2 extra Tbsp for a total of 5 Tbsp (1/3 cup).
Sally, this is by far my family and friends favorite banana bread that I made. I absolutely love them. I use the unwrapped mini peanut butter cups for these and typically make them into muffins and they turn out so great! Thank you for another awesome recipe.
Sally, does this bread freeze well? Would like to bake a few loaves ahead and freeze either whole or in slices. Thanks!
Yes, it freezes well! You can freeze it for up to 3 months.
Sally..both my boys are in love with your recipes. I have baked your cinnamon swirl banana bread multiple times.
I know they will love this one too .but my older one is allergic to all tree nuts. I have looked and looked but all chocolate spreads seem to have hazelnuts. He can eat peanuts though.
Any recommendations ? Seeing how nutella is a n important ingredient here, I cant think of a way of leaving it out. Can I melt some chocolate and use it for swirls ?
You can simply leave it out. No other changes to the recipe needed 🙂
Thanks for the quick answer Sally !!! I baked it today and it is delicious !! I dont even feel anything missing without Nutella. I can hardly control myself !! I am sure it will be gone in a few hours when the boys are back from school !!
I’ve made this recipe five times in the past three months! Love it! So easy and so good! I make it exactly as written. Thanks, Sally!
That’s more than I’ve made it 🙂
Hi Sally! First of all I’ve been meaning to tell you that your recipes have been a huge hit at many family/holiday events! I have made your mocha cheesecake brownies, Andes mocha cookies, butter pecan cookies, Biscoff cookies (can’t get enough of those) the list goes on! Speaking of Biscoff, can the Nutella in this recipe be replaced with Biscoff, or am I getting a little crazy here? I’m not sure how that would work with the peanut butter, but I’m set on making a banana bread with Biscoff!
Yes biscoff works instead of Nutella in this recipe. I’ve done it before– and it’s delicious! I’m so happy you enjoy my recipes. Thank you!
this has become my go to recipe every time I get a chance to bake! I make it with gluten free flour and it still comes out delicious and moist! i also often double it and make muffins instead of a loaf!! you’re the best sally!!!
Hi Sally,
I made this last week, and I have to say it was quite possibly one of the best indulgences. I came across your blog not too long ago and had been dying to try one of your recipes out, and this was a perfect starter. I love what you are doing, and as a college student, I am really inspired by how you have made a living for yourself. I look forward to trying more sweet treats in the near future. Thanks!
Holy moly, Sally! This banana bread not only made my apartment smell like heaven but it tastes like everything I was craving today in one bite. I am a huge fan of Trader Joe’s cookie butter but have had a fear of Nutella for years…. needless to say, I am a believer now and can’t wait to try more of your Nutella recipes!
Hi Sally!
what’s the size of the loaf pan? and I cant find any semi sweet chocolate chips here in our location..out of stock. what should i use instead? would a regular hershey chocolate bar be okay?
Thanks!
A 9×5 inch loaf pan is best. You can chop up a hershey’s chocolate bar instead.
Just made three banana breads including the cinnamon swirl and this one. The cinnamon one turned out perfectly as did my usual recipe – thank you for the fab recipe. Had some issues with the bake on this one (first time with one of your excellent recipes and entirely my fault) but it tastes awesome. Think I used the wrong size tin, bananas were quite big too plus too much Nutella so it spilled over and then took much longer to bake – used my tablespoon measuring spoon for the Nutella and think I need to use a normal dinner one next time. I left out the reeses as didn’t have any to hand. Will experiment again when I have some bananas.
Hi Sally! Just spotted this recipe and I’m dying to bake it. Have you baked this recipe in any of the disposable aluminum loaf pans? Size 8in x 3 7/8in x 2 15/32in. ? And have you ever baked this recipe using bread flour, unbleached? Thanks for posting such scrumptious recipes! looking forward to eating them!
I’ve only baked this bread in my 9×5 pan. The disposable pan is a little too small. And I do not suggest bread flour– all-purpose is best for quickbreads.
Hi Sally,
Not sure if this question has been asked already but can I use natural peanut butter for this recipe?
Thanks
That should be fine Vanessa.
I’m about to make this for the 5th time. It’s a favourite in our house!
Can this bread be made into muffins? Do you have any idea about how many it would make?
Yep, you can definitely turn this into muffins. I’d say about 18-20 minutes bake time. Same oven temperature. I’m unsure of how many the batter will yield.
Hey Sally! Just wanted to ask regarding your recipes. Are the oven temperatures referred to fan-assisted ovens or conventional ones? Thanks!
Hi Dora – I test, bake, and write my recipes in/for conventional ovens.
Good morning Sally! If I wanted to make muffins with this recipe, does the bake time change? This is something I’ve been wondering for a while, and I’m dying to try. Thank you, thank you!
PS – I made the oatmeal scotchies from your book, and they were fanfreakintastic!
Hey Jessica! Happy you made those oatmeal scotchies. Totally a favorite. Yes, you can make muffins from this banana bread recipe. I’d say about 18-20 minutes bake time. Same oven temperature.
Hi, can I use natural almond butter instead of peanut butter in this recipe?
That would be fine. Enjoy!
I have just found your blog and I am in LOVE! Would you recommend swapping the canola oil for coconut oil?
You may certainly use coconut instead, yes!
What size loaf pan is this? I’ve had some cooking time troubles with mine…have yet to triumph over the whole loaf pan thing. It’s always too done on the ends and still wet in the middle! XD
Hi Rachel! I used a 9×5 loaf pan. Try covering the bread with aluminum foil so prevent the top and sides from getting too brown.
I tried out this recipe, it was wonderful- found it difficult to resist whipping up another loaf after happily eating up the first! Thanks for sharing the recipe
This looks AMAZING!!! The perfect thing for my friend who requested either banana bread or “something chocolate peanut butter” for her birthday.
I’m just wondering-do you think it would work as muffins?
Hi Sydney! Yes, it would – I am unsure of the baking time though. Keep your eye on them around 20 minutes.
OMG, that is all I could think of when I read the title of this entry…My most favorite things in one recipe…and I only came to this site looking for a pretzel recipe…and look what I come away with..
Question: Do you think my 14 yo daughter would let me pass this as your birthay cake?? I mean, could there be a better tasking birthday cake…really??
Well then that is perfect you landed on my website! I know, this bread has many of my favorites too which is why I love it. And yes, this is totally a birthday cake! Thanks Stephanie!
I made this and it came out really good!
Sally! I love all of your pictures and recipes! I’m going to try baking this bread this week. Wanted to know, can olive oil be substituted for canola oil?
Hi Anna! It sure can. Enjoy!
This is the best banana bread recipe I’ve tried that’s not too dense!! 🙂 I made it this mornign and by 9pm it’s gone :S although I can blame that partly on others not just me 😉
Wow! Gone already? I’ve noticed that when I make this bread and bring it to others, it mysteriously disappears too. 🙂 So glad you enjoy it!
Amazing recipe; I’ve made it twice and it’s a hit with my family! I didn’t have canola oil, only coconut, and it really adds an even greater depth of flavor to the bread.
I’m going to try it with coconut oil next! great substitution Ana! Thank you so much, I’m glad you enjoy the recipe!
this was AMAZING!! i’ve made quite a few of your recipes recently and this was definitely one of the best.
LOVE hearing that Kim!! Thanks for coming back and letting me know! Makes my day!