Banana Bread with Nutella Swirls

This awesome ruffle topped strapless dress that I wore to my friends wedding this weekend.

(Though, I looked nothing like the model in the picture. Sorry boobs happen.)

And this totally rocking purse that went along with it.

(Look ma! I’m all growed up and have a bag with stuff in it)

Orange wedges. Seriously, this is the only orange piece of clothing I own.

Fancy pants mascara. Don’t get my wrong, I’m all for CoverGirl mascara, but this stuff rocks the casbah for when you need great eyes all night long.


Banana Bread with Nutella Swirls

Banana Bread with Nutella Swirls


  • 2 cups flour, plus more for dusting pan
  • 1/2 cup shredded coconut
  • 3/4 cups sugar
  • 1 teas baking soda
  • 1/2 teas salt
  • 3 ripe, dark brown bananas
  • 1/4 cup yogurt
  • 2 large eggs, lightly beaten
  • 6 tbs unsalted butter, melted and cooled
  • 1 teas vanilla extract
  • 1/2 cup slivered almonds or chopped walnuts
  • 1/2 cup Nutella


Preheat oven to 350 degrees F. Butter 4 small loaf pans. Line with parchment paper, butter again and dust with flour, being sure to knock out any additional.

In a large bowl, combine flour, coconut, sugar, baking soda, and salt. Set aside.

In a medium bowl, combine the mashed banana with the yogurt, eggs, butter, and vanilla. Gently add the wet mixture into the dry mixture and stir about 10 times. The batter will be thick and lumpy. Fold in the slivered almonds if using.

In a microwave safe bowl, heat the Nutella for about 15 seconds, stir, and microwave for another 15 to make the Nutella smooth. Set aside.

Divide half of the batter among the 4 prepared pans. Spoon half of the Nutella over the batter filled pans and using a butter knife, swirl the Nutella.

Evenly divide the remaining batter and repeat the Nutella swirl with the remaining Nutella.

Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean, not including any hot melty Nutella goodness. Cool loaves completely. If using a metal pan, remove from pan after 20 minutes. If disposable pans, just allow the bread to cool in the pans.

Slice and serve.

Adapted From


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  1. says

    you SO outdid yourself on this one! the recipe (the nutella!) the photography, I am in heaven!

    and the vintage baking sheets or trays as your backdrop – splendid. Ive been stalking ebay but they’re harder to come across than I thought! Where did you find yours?

    • Kita says

      I’m almost ashamed to admit this, but it’s actually just one of my old baking sheets. >.> Clearly I need to take better care of my things, but for now it makes a great background!

  2. says

    I love banana bread with chocolate chips – but this would be even better because the nutella would bring both chocolate AND nutty goodness to the bread! Love this post, Kita, and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  3. Gretta says

    I made this yesterday and my bread turned out a little dry. Is there any way to fix this even though its already made?

  4. Whitney says

    I made this Tuesday night and it came out magnificently. A few changes: four bananas instead of three, and omit the yogurt. I mixed about 1/8th of the batter with the Nutella so it would swirl in and bake up a little nicer (a trick I learned in culinary school). I also used a hand mixer for the whole process (except to swirl in the Nutella mixture) to develop a bit of gluten, and it has a wonderful, spongy, moist texture. Definitely going on my must-make-again list, and we usually don’t get through quick breads. Not so with this one! Phenomenal!

  5. Mrs H says

    WOW – I just made four of these pure sinful decadent new wonders in my kitchen! These are amazing – our family is already in love with Nutella (I’m almost jealous of my husband’s obsession for it haha). This will now become a must bake in our family. I followed the recipe exactly and all that is left are the crumbs on our faces :) Thank you so much for sharing – you made our weekend with this new recipe!


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