Doesn’t that sound amazing! Nutella and banana are some of my favorite flavors to combine. My search for the best banana bread has fallen into staggeringly silly territory. Involving me staying up late at night contemplating on optimum banana ripeness or whether I should top my bread with crumble. If there’s anything I’ve learned from this crazy infatuation is that the best banana breads are the ones casually made with comfort in mind and lots of love. I know that sounds cliché but think about it. There’s a reason why we all look for our grandmother’s cooking.

This may not be your grandmother’s banana bread but it is a damn good one. This Nutella Swirled Roasted Banana Bread is packed with banana flavor, soft and stays moist for days. The roasted banana adds a layer of toasty flavor while the swirls of nutella makes this even more swoon worthy. It’s perfect as is or elevated with a smear of salted butter or maybe some extra nutella (I won’t judge!).

If you’ve never roasted bananas before, you are in for a treat. All you need to do is poke a few holes into a ripe banana and leave them in the oven. Totally no fuss. As the bananas bake, you can smell the fruit sugars caramelizing, infusing the whole house with its aroma. Once the bananas are cool, they are mashed, added to a thick vanilla cinnamon batter and headed straight to the oven. This is the hardest part for me. The waiting…then the cooling. But afterwards, you will be rewarded with oh-so-soft slices of banana nutella bliss. I was practically happy dancing with my plate. Even my dad who is usually critical with banana bread proclaimed this the “best banana bread he has ever had.”

Just A Few Tips

• The best bananas for roasting are ripe bananas, the type that you would still eat, with yellow peels and maybe a scatter of brown freckles. If your bananas are overripe or verging on black peel territory, I suggest to skip the roasting step and use as is. If skipping the roasting, remember that riper is better when it comes to banana bread.
• Use room temperature ingredients so that the olive oil will not solidify. (You can also substitute the olive oil with any other neutral tasting oil)
• I prefer using coconut and muscovado sugar here because I love the flavor but brown sugar will work just as well.
• The amount of sugar used in the recipe is perfect for me but I do understand that this might not be the case for you. Feel free to experiment and share your creations below. Just remember that changing the sugar levels will alter the texture.

Let me know how you enjoy this Nutella Swirled Roasted Banana Bread by leaving a comment/rating below or share a photo of your awesome creations and tag @unit1404! Can’t wait to hear from you!

Print Recipe

Nutella Swirled Roasted Banana Bread

A super easy perfectly sweet roasted banana bread marbled with chocolate hazelnut swirls that will stay moist for days. Incredibly divine and comforting.

Prep Time15 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Breakfast, Dessert, Merienda

Cuisine: American

Keyword: Cinnamon, Easy, Vegan

Servings: 1 9×5″ loaf

Calories: 309kcal

Ingredients

• 330 g (1½ cups or 5 med. sized) ripe bananas* ,peel intact
• 150 mL (⅔ cup + 1 tbsp) olive oil
• 3 tsp fresh lemon juice
• 100 g (¾ cup + 1 tbsp) coconut/muscovado/brown sugar
• 56 mL (4 tbsp) milk of choice ,room temperature
• 1 tsp vanilla extract
• 225 g (1¾ cup) all purpose flour ,sifted
• 60 g (⅔ cup) oat flour* ,sifted
• 1½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• pinch of ground cloves
• 150 g (½ cup) chocolate hazelnut spread ,warmed

Instructions

• Preheat oven to 350°F (180°C) and line a baking sheet and a 9×5" loaf pan with parchment paper. Gather your bananas, with skin on, then poke a few holes around the fruit with a fork. Place the bananas on the baking sheet and roast for 20 minutes, rotating the fruit halfway through. The peels will appear black and shiny with a bit of sugar sizzling through the peel. Set aside to cool.
• In a large bowl, combine the olive oil. lemon juice, sugar, milk and vanilla. Mash the roasted bananas and mix with the rest of the wet ingredients. Sift in the dry ingredients and mix until everything is mostly combined and there are no more large clumps of flour. The batter will be very thick.
• In a microwave safe bowl, warm the chocolate hazelnut spread on high for 20 seconds. Place half of the banana bread batter into the loaf pan. Spoon a few dollops of chocolate hazelnut spread and swirl using a knife/toothpick. Pour in the rest of the batter and swirl in the remaining chocolate hazelnut spread. Bake in the oven for 1 hour or until a toothpick inserted at the center comes out clean with a few moist crumbs. Once cool (or if waiting is hard, at least warm), slice and enjoy!

Notes

*IF skipping the roasting step for the bananas, make sure the bananas you will end up using are very ripe.

*Oat flour can be made by measuring the same amount of rolled oats and blending in a coffee grinder/blender. Can also be substituted with more all purpose flour if you wish.

*I personally enjoy the mix of spices here but feel free to adjust to your taste buds or even omit them if you want. 

Recipe adapted from Loopy Whisk

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