Banana Nutella Loaf
A soft and moist Banana Nutella Loaf made with ripe bananas and swirls of chocolate hazelnut spread throughout the sponge. This easy banana bread is simple to make and perfect for using up ripe bananas, making a rich, marbled loaf cake that’s ideal for slicing and enjoying with a cuppa.
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Servings: 10
INGREDIENTS
- 2 Bananas (ripe)
- 140 g Caster Sugar (Superfine Sugar)
- 55 g Soft Margarine (or Butter) (softened)
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 1 tsp Vanilla Extract
- 170 g Self-raising Flour (see Self-raising Flour note below)
- ½ tsp Baking Powder
- 4 tbsp Nutella
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 190°c (170°c for a fan-assisted oven, Gas Mark 5 or 375°F) and grease & line a 900g (2 lb) with greaseproof paper.
- In a large bowl, mash the bananas with a fork. Add the sugar, butter/margarine, egg & vanilla extract and mix until combined.
- Sift in the flour and baking powder, mixing until all combined.
- Pour half the batter into your pre-lined loaf tin and smooth into the corners.
- Warm your Nutella in the microwave for about 10-20 seconds to soften it slightly. Drizzle a couple of spoonfuls over the batter in the loaf tin before adding the remaining batter on top.
- Drizzle the remaining Nutella on top of your loaf before stirring the batter with a skewer to create the marbled effect.
- Bake in your pre-heated oven for 40 minutes until golden on top. Leave to cool in the loaf tin and serve in slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Self-Raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 170g (1⅓ cups) plain flour and 2¼ teaspoons baking powder instead - not forgetting the additional ½ teaspoon of baking powder that the recipe calls for, so 2¾ teaspoons of baking powder in total. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Substitutions:
- Nutella: Chocolate hazelnut spread works best for this recipe, but other similar spreads can be used. If you don’t have Nutella, another chocolate hazelnut spread will work just as well.
Storage:
Store your Banana Nutella Loaf in an airtight container at room temperature for up to 3-5 days. Keeping it well covered will help prevent it from drying out.Freezing:
Banana loaf freezes very well. Allow the loaf to cool completely, then wrap it tightly in cling film or foil and freeze for up to 3 months. You can freeze it whole or in slices. Leave to thaw at room temperature before serving.Tried this recipe?
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