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Nutella Banana Bread with Hazelnuts and Cinnamon Recipe

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4.3 from 56 reviews

  • Author: Amina
  • Total Time: 1 hour 50 minutes
  • Yield: 2 loaves (about 2 servings each)

Description

This Nutella Banana Bread recipe is a decadent twist on classic banana bread, featuring swirls of creamy Nutella and crunchy toasted hazelnuts. Moist and flavorful, it combines ripe bananas with warm spices, a hint of vanilla, and a perfect balance of sugars, baked in two golden loaves that ooze rich chocolate-hazelnut goodness with every bite.

Ingredients

Dry Ingredients

  • 4 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar (lightly packed)
  • 2/3 cup canola or vegetable oil
  • About 4 medium sized bananas, peeled
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk

Add-ins and Toppings

  • 1 1/2 cups hazelnuts
  • 1 1/2 cups Nutella
  • 2 tablespoons raw sugar for sprinkling

Instructions

  1. Preheat Oven and Toast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and bake them for 8-10 minutes until they darken slightly and release a nutty aroma.
  2. Remove Hazelnut Skins and Chop: Allow hazelnuts to cool. Then remove their skins by rubbing them between your hands or a clean kitchen towel. It’s okay if some skins remain. Roughly chop the hazelnuts and set aside.
  3. Prepare Loaf Pans: Lightly grease and flour two 9 x 5 inch loaf pans. Set them aside to use later.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
  5. Puree Bananas: Peel bananas and mash them in a medium bowl using the back of a wooden spoon until smooth and resembling a puree.
  6. Combine Sugars, Oil, and Banana: Using a stand mixer with a paddle attachment, beat granulated sugar, brown sugar, oil, and banana puree on medium-high speed for 3-5 minutes until fully blended. Alternatively, whisk by hand in a large bowl.
  7. Add Eggs and Vanilla: Crack eggs into a liquid measuring cup and whisk in vanilla extract. With the mixer on low, slowly incorporate eggs into the banana mixture until fully combined. If mixing by hand, whisk thoroughly.
  8. Alternate Adding Dry Ingredients and Buttermilk: Add one-third of the dry ingredient mixture to the wet mixture and mix on low speed until absorbed. Add half of the buttermilk and mix well. Repeat with half of the remaining dry ingredients and the remaining buttermilk. Finally, mix in the rest of the dry ingredients until just combined to avoid overmixing.
  9. Fold in Hazelnuts: Scrape down the sides of the bowl with a spatula. Add 1 cup of chopped hazelnuts and fold them into the batter by hand for an even distribution.
  10. Fill Loaf Pans and Swirl Nutella: Fill one prepared loaf pan halfway with batter. Dollop about 1/2 cup of Nutella over the batter and gently swirl with a butter knife or small spatula to create a marbled effect. Warm Nutella briefly in the microwave (15-20 seconds) if it’s too thick to swirl easily.
  11. Layer Batter and Nutella: Cover the Nutella swirl with another layer of batter until the pan is nearly full. Add another 1/4 cup of Nutella on top and swirl lightly.
  12. Repeat for Second Loaf: Repeat the layering and swirling process with the second loaf pan using the remaining batter and Nutella.
  13. Add Toppings: Sprinkle the tops of both loaves with the remaining chopped hazelnuts and 1 tablespoon of raw sugar each for added crunch and sweetness.
  14. Bake the Banana Bread: Bake the loaves at 350°F for 30 minutes. Rotate the pans to ensure even baking, and bake for another 30 minutes. Lower the oven temperature to 325°F, rotate pans again, and bake for an additional 20-30 minutes until the loaves turn a deep golden brown, crack on top, and a toothpick inserted in the center comes out clean.
  15. Cool and Serve: Allow the loaves to cool on a rack for 15 minutes. Remove from the pans and invert the loaves onto the rack to cool completely before slicing and serving.

Notes

  • Removing hazelnut skins is optional, but it enhances texture and flavor.
  • Bananas should be ripe for maximum sweetness and moisture.
  • Do not over-mix the batter to keep the bread tender and moist.
  • Warming Nutella slightly makes it easier to swirl into the batter without clumping.
  • Use raw sugar on top for a subtle crunch and caramelized finish.
  • Ensure loaves are fully cooled before slicing to maintain structure.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/nutella-banana-bread-with-hazelnuts-and-cinnamon-recipe/