A sweet & delicious banana bread with a surprise inside – Nutella! Our Nutella Swirled Banana Bread makes a great dessert when topped off with a rich semi-sweet chocolate glaze or leave it off for the perfect breakfast treat.
I couldn’t wait to get around to sharing this delicious banana bread with you. My friend and neighbor Melanie brought this over during the Christmas season and everyone went wild over it. People usually think of having banana bread for breakfast or a mid-morning snack but this one can easily be served as a rich decadent dessert. It is deliciously moist and made all the better by the thick swirls of Nutella running through it. However, the real piece de resistance was the layer of thick rich chocolate icing that puts it over the top and into the “oh, I’ve got to have it” dessert category.
So naturally, I had to ask her for the recipe so that I could make it and share it with you. The original recipe was by Rachel Ray but she adapted it slightly by reducing the sugar content and adding some heart-healthy nuts. Way to go Melanie!
This season in South Florida has been good to us this year and we’ve gotten some good crops of herbs, vegetables and fruit. In fact, our banana trees are going wild and producing more bananas than my family and neighbors combined could possibly eat. So after making my famous Banana Bread and Double Chocolate Banana Bread, it seemed like the perfect time to bake up a boatload of this lip-smacking Nutella Swirled Banana Bread and freeze for enjoying later in the season.
Nutella Swirled Banana Bread
Yield: 1 loaf.
A sweet & delicious banana bread with a surprise inside - Nutella! It's topped off with a semisweet chocolate glaze that will satisfy anyone's sweet tooth.
1-1/2 cups all-purpose flour + a little for dusting pans
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
3 ripe bananas, mashed (about 1 cup)
2 eggs, beaten
1/4 cup vegetable oil
1/2 cup Nutella, or your favorite chocolate hazelnut spread
1/2 cup chopped nuts or ½ cup chocolate chips (optional)
4 squares semisweet chocolate (or 2/3 cup chocolate chips)
3 Tablespoons butter
1-1/2 cup powdered sugar
3 Tablespoons hot water
Preheat oven to 350 degrees. Spray an 8-1/2 x 4-1/2-inch loaf pan with a non-stick cooking spray, then dust with flour. Or opt for mixing 1 Tablespoon melted butter, 1 Tablespoon vegetable oil and 1 Tablespoon of flour together and brush on pans with a pastry brush. It works great on uneven surfaces like a Bundt pan too!
In a large bowl, combine the 4 dry ingredients together. In another bowl, mash bananas well and combine with eggs and oil. Add to dry ingredients and mix until well combined.
Divide the batter in half into 2 separate bowls. Combine 1 bowl with Nutella. Note: You can soften Nutella before adding by placing in the microwave for 10 seconds. Combine the other bowl with the nuts or chocolate chips, if desired.
To assemble bread, drop scoopfuls of batters alternately in prepared loaf pan. Using a knife, swirl the batters together to create a marble effect.
Bake for 60-70 minutes, or until a toothpick in the center comes out clean. Let cool in pan for 15 minutes on wire rack, then invert onto rack to finish cooling.
Once cool, spoon chocolate glaze (see below) over top and let drip down sides.
Place chocolate and butter into a microwave safe measuring bowl and melt in microwave in 30 second increments until chocolate is almost completely melted. Remove , stir until all chocolate is melted, then add powdered sugar and hot water. Mix well. If the glaze is too thick, additional water may be added 1 teaspoonful at a time.