We are always looking for new fun ways to use Nutella in our house. I mean, we are Italian! We also use the Nutella from Italy which is slightly different. The girls both love Nutella and so do my husband and I. It was no surprise that I figured out how to swirl it into this simple and delicious chocolate chip banana bread recipe. I mean, the chocolate chips just were not enough!
Making banana bread or zucchini bread or cranberry orange bread… any kind of sweet bread is a great project to get the kiddos involved in. They are usually simple dump and mix recipes that don’t require too much skill. My daughter loves making banana bread. This recipe was extra fun because we got to dump in mini chocolate chips AND swirl in Nutella.
Chef’s Tip-
Use a wooden skewer or toothpick to swirl in the Nutella. Make sure that you spray the loaf pan with cooking spray as not to have it stick.
Chocolate Chip Nutella Banana Bread
Ingredients
- Cooking spray
- 8 tablespoons 1 stick unsalted butter
- 3 medium bananas very ripe
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup Nutella divided
- 3/4 cup mini chocolate chips
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper so it hangs off two sides to form a sling. Coat the pan and parchment with cooking spray.
- Place 8 tablespoons unsalted butter in a small microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove.) Mash 3 bananas in a large bowl with a fork or potato masher until smooth (about 1 cup mashed banana). Add the melted butter, 1 cup granulated sugar, 2 large eggs, 1/4 cup milk, and 2 teaspoons vanilla extract, and stir to combine.
- Add 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Stir with a rubber spatula just until no dry spots remain. Fold in the chocolate chips.
- Transfer half the batter to the prepared pan. Using a spoon, dollop 1/3 cup of the Nutella onto the batter. Swirl the Nutella into the batter with a skewer or toothpick. Top with the remaining batter. Dollop the remaining 1/3 cup Nutella onto the batter and swirl with the skewer or toothpick.
- Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 65 minutes. Let cool 20 minutes in the pan, then flip the bread out of the pan onto a wire rack and let cool completely before slicing.
Storage
You can store this bread wrapped tightly in plastic wrap and foil for up to 5 days. You can also wrap it tightly in plastic and foil and freeze it for up to 3 months.
