Brown Butter Nutella Banana Bread

Updated. Originally 23rd February 2018

This Brown Butter Nutella Banana Bread is soft and moist with nutella in the batter and swirled through it. You heard butter is better and that’s true but what’s even better is nutella. What’s even better than one or the other is combining the two in this banana bread. This quick bread recipe combines the two with yet another loved thing in our home - banana bread! Banana bread is one of those baked goods that I never tire of and is pretty hard to mess up if you have a good recipe. This banana bread is a spin on my classic Banana Nut Bread recipe which yields a crowd pleasing loaf every time. This is a great version of banana bread especially if you are looking to switch up your staple banana bread recipe and a lover of Nutella. I know you will love it!

Ok let’s get down to the nitty gritty of this recipe! First off why brown butter? Brown butter gives everything a delicious caramely sweet nuttiness. I also find it amplifies all the other flavours in baked goods. It also smells amazing when you make it – I have to hold back from having more than a taste while making it. If you don’t want those flavours in your bread no problem just melt the butter and carry on as normal with the recipe. If you have never tried it and are intimidated, don’t be! It’s basically just slowly over melting your butter. Here is a break down of the rest of the ingredients.

Nutella Banana Bread Recipe Ingredients

• BANANAS: Overripe bananas are usually best for banana bread - they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe
• NUTELLA: I always use Nutella because it is always in my pantry but if you prefer to use a different brand of chocolate hazelnut spread you absolutely can.
• FLOUR: This recipe requires all purpose flour. I have other tested this recipe with gluten free flour.
• BAKING SODA & SALT: Just a little of each for leavening and flavour
• ESPRESSO POWDER: Just a little will add flavor to the quick bread and intensify the chocolate flavour of the Nutella.
• SUGAR: I use granulated sugar and brown sugar for this recipe for sweetness and moisture
• BUTTER: Unsalted butter and browned or melted for this recipe.
• EGGS: I use large and room temperature eggs so they incorporate into the batter better
• VANILLA: Pure vanilla extract is what I use.
  
  

How To Make Nutella Banana Bread:

1. Brown Butter or Melt: Once you brown or melt butter transfer it to a large mixing bowl.
2. Whisk Dry Ingredients: In a medium size bowl whisk together the flour, baking soda, salt and espresso powder.
3. Mash Banana With Butter: Use a fork or a potato masher to mash the bananas with the brown butter until mashed and combined.
4. Whisk in Sugar, Sour Cream, Vanilla & ¼ cup of the Nutella: Whisk until smooth and combined - you could use a mixer for this but I usually just use a whisk.
5. Fold Dry Ingredients into Wet ingredients: Gently fold in the dry ingredients until combined - try not to over mix.
6. Dollop Nutella Into half Batter & Repeat with Remaining batter: Pour half of the batter into prepared pan, dollop half the Nutella over batter then swirl, pour remaining batter over and dollop and swirl remaining Nutella.
7. Bake, Cool, Slice & Enjoy: Bake until golden and toothpick tester comes out clean, cool on rack in pan for 10 mins then remove from pan and cool completely before slicing.
   
   

Tips for Making Delicious Banana Bread Every Time:

• Don’t over mix the batter - this will create a drier bread - but at the same time make sure the mashed bananas are well incorporated and distributed within batter
• Don’t over bake the cake - as soon as the tester comes out with just a couple crumbs you are done - over baking will also create a drier bread (the bread will continue to bake from heat of pan)
• Use ripe banana - you know the ones - spotty brown and soft are perfect for banana bread
• What if I don’t have ripe bananas - no problem you can ripen bananas by baking them in the oven. Place the bananas (unpeeled) on a baking sheet and bake at 250°F until soft,(and they will turn golden as well) about 15-20 minutes. Let them cool then peel and mash, and use as instructed in the recipe
• Check the bread at 30 minute mark to ensure you don’t need to tent with foil if it’s getting too dark
• The baking pan you use will affect baking time - so I suggest keeping an eye on the bread the last 15 minutes of baking (ie glass pan will brown a little quicker as well as a darker pan)
• Size of pan also matters - the baking times for this recipe are based on a standard 9x5 pan, if you use a smaller one make sure to decrease baking time and check on bread well before the 60-70 minutes
• Each oven heats and bakes differently so please take this into consideration and keep an eye on bread minutes before it is suppose to be done - and make sure your oven is properly preheated before baking - this will make all the difference
  
  

Storage & Freezing

• STORAGE: Cover and store banana bread at room temperature for 2 days or in the fridge for up to 1 week. Banana bread tastes best on day 2 after the banana flavor have settled together if it lasts that long.
• FREEZING: Cool baked banana bread completely. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze for up to 3 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
  
  

More Recipes You Will Love:

• Easy Banana Bread
• Classic Zucchini Bread
• Easy Moist Blueberry Banana Bread
• Bakery Style Banana Nut and Chocolate Chunk Muffins
• Banana Hazelnut Cake With Nutella Frosting
• Chocolate Coconut Banana Muffins
• Chocolate Hazelnut Espresso Brownies
  

Recipe

Ingredients

• 2 cups All-Purpose Flour
• ½ teaspoon Salt
• 1 teaspoon Baking Soda
• ¼ teaspoon Instant Espresso Powder
• ½ cup Unsalted Butter, browned or melted
• 3 large Ripe Bananas, spottier the better
• ½ cup Sour Cream or Full-Fat Greek Yogurt
• ½ cup Granulated Sugar
• ½ cup Light Brown Sugar
• 2 large Eggs, at room temperature
• 2 teaspoons Pure Vanilla Extract
• ¾ cup Nutella (chocolate hazelnut spread), divided
  
  

Directions

1. Place the butter in a small saucepan set over medium heat and cook swirling pan occasionally or stirring until the butter turns a deep golden brown color, about 5-7 minutes. Remove and pour into a large mixing bowl, using a spatula to scrape all the brown bits as well, let cool slightly.
2. Preheat oven to 350°F grease and line a loaf pan with parchment paper with overhanging edges for easy removal.
3. In a separate bowl whisk together the flour, salt, espresso powder and baking soda until just combined.
4. To the large bowl with the browned butter add the ripe bananas and use a potato masher or fork to mash the bananas.
5. Add the sour cream, sugars, vanilla extract, and ¼ cup of the Nutella to the mashed bananas. Whisk until fully combined. Then whisk in the eggs until really well combined.
6. Add the flour mixture to the wet ingredients and fold/ gently mix until well incorporated. Try not to over mix.
7. Pour half of the batter into the prepared pan then spoon or dollop half of the remaining Nutella in heaping teaspoon on top of the batter and use a knife or skewer to swirl it.
8. Top with remaining batter and repeat dolloping and swirling of remaining Nutella over top the batter.
9. Transfer pan to preheated oven and bake for 55-65 minutes, or until fully cooked - you can check by inserting a knife or toothpick and looking for any wet batter. If halfway through the top of your bread is browning too quickly tent bread with a piece of parchment paper or foil to prevent it from browning further. I
10. Cool the bread in the pan on a cooling rack for 10-15 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
    

Inspired by Zoebakes and Foodnetwork